Quantification of Carotenoids, α-tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.)

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aut.relation.articlenumber769en_NZ
aut.relation.issue6en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.volume9en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorDiep, TTen_NZ
dc.contributor.authorPook, Cen_NZ
dc.contributor.authorRush, ECen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.date.accessioned2020-08-24T03:02:25Z
dc.date.available2020-08-24T03:02:25Z
dc.date.copyright2020en_NZ
dc.date.issued2020en_NZ
dc.description.abstractAmber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9–20% RDI (recommended dietary intake)/serve), high ascorbic acid (67–75% RDI/serve), and α-tocopherol (16–23% adequate intake/serve). All cultivars had diverse carotenoid profiles dominated by provitamin A carotenoids (β-carotene and β-cryptoxanthin) and xanthophyll carotenoids (lutein; zeaxanthin and antheraxanthin). Favorable growth conditions (high light intensity and low temperature) may explain the higher antioxidant vitamin content in New Zealand tamarillos compared to those from other countries. Tamarillo peels may be used as natural food coloring agent to reduce waste and deliver sustainable production.</jats:p>en_NZ
dc.identifier.citationFoods, 9(6), 769. doi:10.3390/foods9060769
dc.identifier.doi10.3390/foods9060769en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13608
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2304-8158/9/6/769
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo; Dietary antioxidants; β-carotene; Ascorbic acid; α-tocopherol; Carotenoids; Provitamin A
dc.titleQuantification of Carotenoids, α-tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.)en_NZ
dc.typeJournal Article
pubs.elements-id378747
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Health & Environmental Science/Sports & Recreation
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HS Sports & Recreation 2018 PBRF
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