Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing MethodsReport as inadecuate




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Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content TPC, Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg-100g, 0.1 to 2853.8 mg-100g and 9.7 to 9269.7 μg-100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters 55.8 mg-100g of Vitamin C, 603 mg-100g of TPC and 924 μg-100g of carotenoids. Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg-100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg-100g and 727.4 mg-100g respectively. Pigeon peas had high values for all three parameters 569.2 mg-100g of Vitamin C, 978.6 mg-100g of TPC and 364.3 μg-100g of carotenoids. Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg-100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

KEYWORDS

Martinique Fruits and Vegetables, Total Polyphenols, Vitamin C, Carotenoids, Technology Process, Food Composition, Food Analysis, Nutritional Quality

Cite this paper

Ellong, E. , Billard, C. , Adenet, S. and Rochefort, K. 2015 Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods. Food and Nutrition Sciences, 6, 299-313. doi: 10.4236-fns.2015.63030.





Author: Emy Njoh Ellong, Corinne Billard, Sandra Adenet*, Katia Rochefort

Source: http://www.scirp.org/



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