CAROTENOIDS IN PLANT FOOD SYSTEMS
Keywords:
carotenoids, biological activity, antioxidant properties, fruits and vegetables, food products of plant origin.Abstract
Carotenoids of food of plant origin are plant pigments with biological activity and antioxidant properties, the bioavailability of which depends on mechanical and thermal processing and the presence of fats. Of the 40 carotenoids supplied with food, the main ones are carotenes – β- and
α-carotenes, lycopene and xanthophylls – lutein, zeaxanthin, β-cryptoxanthin. The article presents data on the content of various carotenoids in fresh vegetables, fruits and berries, published in recent years. Fresh vegetables contain more carotenoids than fruits and berries, but have low bioavailability. The main sources of carotenoids among vegetables are carrots, fruit and salad-spinach vegetables. Carrots are a source of carotenes (β- and α-carotene up to 58.4 and 40.4 %, respectively) with the maximum amount in orange carrots. Among fruit vegetables, tomatoes are a source of lycopene (86 %), pumpkin – beta-carotene (50–80 %), sweet and spicy red peppers – capsanthin (70 %) and capsorubin (10 %), orange peppers – zeaxanthin (85 %). Genetic engineering methods have been used to create varieties of tomatoes containing lycopene mainly in the trans-form (96 %), as well as with an increased content of zeaxanthin (50 %). Among salad-spinach vegetables, carotenoids predominate in spinach, arugula and watercress, mainly in the form of xanthophylls. Most fruits and berries are dominated by beta-carotene, regardless of their color, which can be masked by anthocyanins (hawthorn, rowan, cherry, rosehip, blueberry) or chlorophyll (green apples). The largest amount of carotenoids is contained in sea buckthorn, rosehip, and cloudberry. They can serve as a source of β-carotene, as well as lycopene (sea buckthorn, rosehip), rubiksanthin (rosehips).
References
Дадали В.А., Каротиноиды: биодоступность, биотрансформация, антиоксидантные свойства / В.А. Дадали, В.А. Тутельян, Ю.В. Дадали, Л.В. Кравченко // Вопросы питания. – 2010. – Т. 79, № 2. – С. 4–18.
Дейнека, В.И. Каротиноиды: строение, биологические функции и перспективы применения / В.И. Дейнеко, А.А. Шапошников, Л.А. Дейнеко и др. // Научные ведомости. – 2008. – № 6. – С. 19–25.
Saini, R. K. Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities / R. K. Saini, Sh. H. Nile, S. Park // Food Research International. – 2015. – № 76. – Р. 735–750. http://dx.doi.org/10.1016/j.foodres.2015.07.047.
Fernández-García, E. Carotenoids bioavailability from foods: From plant pigments to efficient biological activities / E. Fernández-García, I. Carvajal-Lérida, M.l Jarén-Galán, Ju. Garrido-Fernández, A. Pérez-Gálvez, D. Hornero-Méndez // Food Research International. – 2012. – № 46. – Р. 438–450. DOI: 10.1016/j.foodres.2011.06.007
Britton, G. Carotenoids in food. / G. Britton, F. Khachik // Carotenoids. Nutrition and health. – 2009. – V. 5. – Р. 45–66.
Завьялова, А.Н. Физиологическая роль природных каротиноидов / А.Н. Завьялова, А.В. Суржик // Вопросы современной педиатрии. – 2008. – Т. 7, № 6. – С. 145–149.
Кричковская, Л.В. Природные антиоксиданты (биотехнологические, биологические и медицинские аспекты): монография / Л.В. Кричковская, Г.В. Донченко, С.И. Чернышов и др. – Харьков: ОАО «Модель Вселенной», 2001. – 376 с.
Дадали, В.А. Каротиноиды. Биологическая активность / В.А. Дадали, В.А. Тутельян, Ю.В. Дадали, Л.В. Кравченко // Вопросы питания, 2011. – Т. 80, № 4. – С. 4–17.
Hassan, N.M. Carotenoids of Capsicum fruits: pigment profile and health-promoting functional attributes / N.M. Hassan, N.A. Yusof, A.F. Yahaya, N.N. Mohd Rozali, R. Othman // Antiox-idants (Basel). – 2019. – № 8. – Р. 469. DOI: 10.3390/antiox8100469
Frede, K. Light qualityinduced changes of carotenoid composition in pak choi Brassica rapa ssp. chinensis/ K. Fredea, M. Schreinera, S. Baldermanna // Journal of Photochemistry & Photobiol-ogy, B: Biology. – 2019. – № 193. – Р. 18–30. https://doi.org/10.1016/j.jphotobiol. 2019.02.001
Delgado-Pelayo, R. Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties / R. Delgado-Pelayo, L. Gallardo-Guerrero, D. Hornero-Méndez // Food Re-search International. – 2014. – № 65. – Р. 272–281. http://dx.doi.org/10.1016/j.foodres.2014.03.025
Vargas-Murga, L. Fruits and vegetables in the Brazilian Household Budget Survey (2008–2009): carotenoid content and assessment of individual carotenoid intake / L. Vargas-Murgaa, V.V. de Rosso, A. Z. Mercadante, B. Olmedilla-Alonso // Journal of Food Composition and Analysis. – 2016. – № 50. – Р. 88–96. http://dx.doi.org/10.1016/j.jfca.2016.05.012
Marinova, D. HPLC determination of carotenoids in Bulgarian berries / D. Marinova, F. Ribarova // Journal of Food Composition and Analysis. – 2007. – № 20. – Р. 370–374. DOI: 10.1016/j.jfca.2006.09.007
Schulz, H. Carotenoid Bioavailability from the Food Matrix: Toward Efficient Extraction Procedures / H. Schulz // In book: Carotenoids: Nutrition, Analysis, and Technology Chapter: Carot-enoid bioavailability from the food matrix: toward efficient extraction procedures. – 2016. – Р. 191–216. DOI: 10.1002/9781118622223.ch11
Поляков, Н.Э. Некоторые аспекты реакционной способности каротиноидов. Окислительно-восстановительные процессы и комплексообразование / Н.Э. Поляков, Т.В. Лешина // Успехи химии, 2006. – Т. 75, № 12. – С. 1175–1192.
Gao, Yu. The effect of polarity of environment on the antioxidant activity of carotenoids / Yu. Gao, A.L. Focsan, L.D. Kispert // Chemical Physics Letters. – 2020 – № 761. – 138098. https://doi.org/10.1016/j.cplett.2020.138098
Zhang, Zh. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli / Zh. Zhang, Qi. Wei, M. Nie, N. Jiang, Ch. Liu, Ch. Liu, D. Li, L. Xu // LWT – Food Science and Technology. – 2018. –
№ 96. – Р. 357–363. https://doi.org/10.1016/j.lwt.2018.05.061
Feng, L. Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp / L. Feng, Ji. Wu, Ji. Song, D. Li, Zh. Zhang, Ya. Xu, R. Yang, Ch. Liu, M. Zhang // LWT – Food Science and Technology. – 2021. – № 139. – 110576. https://doi.org/10.1016/j.lwt.2020.110576
Yao, K. In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content / K. Yao, D. Ju. McClements, Ch. Yan, Jie Xiao, H. Liu, Zh. Chen, X. Hou, Yo. Cao, H. Xiao, X. Liu // Food Research International. – 2021. – № 141. – 110162. https://doi.org/10.1016/j.foodres.2021.110162
Lu, Yu. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene / Yu. Lu, K. Mu, D. Ju. McClements, X. Liang, Xu. Liu, F. Liu // Journal of Functional Foods. – 2020. – № 71. – 104020. https://doi.org/10.1016/j.jff.2020.104020
Li, Q. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes / Q. Li, T. Li, Ch. Liu, Ju. Chen, R. Zhang, Z. Zhang, T. Dai, D. Ju. McClements // Food Research International. – 2016. –№ 89. – Р. 320–329. http://dx.doi.org/10.1016/j.foodres.2016.08.014
Bot, F. The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix / F. Bot, R. Verkerk, H. Mastwijk, M. Anese, V. Fogliano, E. Capuano // Food Chemistry. – 2018. – № 240. – Р. 415–421. http://dx.doi.org/10.1016/j.foodchem.2017.07.102
Arscott, S.A. Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food / S.A. Arscott, S.A. Tanumihardjo // Comprehensive reviews in food science and food safety, 2010. – V. 9. – Р. 223–239. DOI: 10.1111/j.1541-4337.2009.00103.x
Pace, B. Evaluation of quality, phenolic and carotenoid composition of freshcut purple Polignano carrots stored in modified atmosphere / B. Pace, I. Capotortoa, M. Cefola, P. Minasi, N. Montemurro, V. Carbone // Journal of Food Composition and Analysis. – 2020. – № 86. – 103363. https://doi.org/10.1016/j.jfca.2019.103363
Li, H. Ultraperformance liquid chromatographic separation of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding lines / H. Li, Z. Deng, R. Liu, S. Loewen, R. Tsao // Food Chemistry. – 2012. – № 132. – Р. 508–517. doi:10.1016/j.food¬chem. 2011.10.017
Choi, S. H. Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties / S. H. Choi, D.-S. Kim, N. Kozukue, H.-Je. Kim, Yo. Nishitani, M. Mizuno, C. E. Levin, M. Friedman // Journal of Food Composition and Analysis. – 2014. – № 34. – Р. 115–127. http://dx.doi.org/10.1016/j.jfca.2014.03.005
Delia, B. Rodriguez-Amaya. A guide to carotenoid analysis in foods: Doctoral Thesis / B. Delia Brasil, 2001. – 64 р.
Kurz, Ch. HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity / Ch. Kurz, R. Carle, A. Schieber // Food Chemistry. – 2008. – № 110. – Р. 522–530. doi:10.1016/j.foodchem.2008.02.022
Bunea, A. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.) / A. Bunea, M. Andjelkovic, C. Socaciu, O. Bobis, M. Neacsu, R. Verher, Jo. V. Camp // Food Chemistry. – 2008. – № 108. – Р. 649–656. DOI: 10.1016/j.foodchem.2007.11.056
Zhang, W. High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids / W. Zhang, Yi. Yu, F. Xie, X. Gu, Ji. Wu, Zh. Wang // LWT – Food Science and Technology. – 2019. – № 116. – 108597. https://doi.org/10.1016/j.lwt.2019.108597
Lee, Hu. W. Simultaneous determination of carotenoids, tocopherols and phylloquinone in 12 Brassicaceae vegetables / Hu. W. Lee, Hu. Zhang, Xu Liang, Ch. N. Ong // LWT – Food Science and Technology. – 2020. – № 130. – 109649. https://doi.org/10.1016/j.lwt.2020.109649
Wang, Y.H., Transcript profiling of genes involved in carotenoid biosynthesis among three carrot cultivars with various taproot colors / Y.H. Wang, T. Li, R.R. Zhang, A. Khadr, Y.S. Tian, Z.S. Xu, A.S. Xiong // Protoplasma. – 2020. – № 257. – Р. 949–963 . DOI: 10.1007/s00709-020-01482-4
Gajewski, M. Some aspects of nutritive and biological value of carrot cultivars with orange, yellow, and purple colored roots / M. Gajewski, P. Szymczak, K. Elkner, A. Dabrowska, A. Kret, Danilcenko H. // Veg Crop Res Bull. – 2007. – № 61. – Р. 67–149.
Karniel, U., Development of zeaxanthinrich tomato fruit through genetic manipulations of carotenoid biosynthesis / U. Karniel, A. Koch, D. Zamir, J. Hirschberg // Plant Biotechnol J. –2020. – № 18. – Р. 2292–2303. DOI: 10.1111/pbi.13387
Hermanns, A. S. Carotenoid Pigment Accumulation in Horticultural Plants / A. S. Hermanns, X. Zhou, Q. Xu, Ya. Tadmor, L. Li // Horticultural Plant Journal. – 2020. – № 6 (6). – Р. 343–360. https://doi.org/10.1016/j.hpj.2020.10.002
Georgiadou, E. C. Tissue-specific elucidation of lycopene metabolism in commercial tomato fruit cultivars during ripening / E. C. Georgiadou, Ch. Antoniou, I. Majak, V. Goulas, P. Filippou, B. Smolińska, Jo. Leszczyńska, V. Fotopoulos // Scientia Horticulturae. – 2021. – № 284. – 110144. https://doi.org/10.1016/j.scienta.2021.110144
Quijano-Ortega, N. FTIR-ATR Spectroscopy Combined with Multivariate Regression Modeling as a Preliminary Approach for Carotenoids Determination in Cucurbita spp. / N. Quijano-Ortega, C.A. Fuenmayor, C. Zuluaga-Dominguez, C. Diaz-Moreno, S. Ortiz-Grisales, M. García-Mahecha, S. Grassi // Appl. Sci. – 2020. – № 10. – Р. 3722–3732. DOI:10.3390/app10113722
Ellong,. E. N. Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods / E. N. Ellong, C. Billard, S. Adenet, K. Rochefort // Food and Nutrition Sciences. – 2015. – № 6. – Р. 299–313. http://dx.doi.org/10.4236/fns.2015.63030
Нилова, Л.П. Влияние режимов сушки на содержание каротиноидов в тыквенных полуфабрикатах / Л.П. Нилова, С.М. Малютенкова // XXI век: итоги прошлого и проблемы настоящего плюс. – 2021. – Т. 10, № 3 (55). – С. 125–128. DOI: 10.46548/21vek-2021-1055-0024
de Carvalho, L.M.Ja. Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study / L.M.Ja. de Carvalho, P.B. Gomes, R.L. de Oliveira Godoy, S. Pacheco, P.H.F. do Monte, J.L.V. de Carvalho, M.R. Nutti, A.C.L. Neves, A.C.R. Vieira, S.R.R. Ramos // Food Research International. – 2012. – № 47. – Р. 337–340. DOI: 10.1016/j.foodres.2011.07.040
Raju, M. Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables / M. Raju, S. Varakumar, R. Lakshminarayana, Th.P. Krishnakantha, V. Baskaran // Food Chemistry. – 2007. – № 101. – Р. 1598–1605. doi:10.1016/j.foodchem.2006.04.015
Alam, M. Kh. Minerals, vitamin C, and effect of thermal processing on carotenoids composition in nine varieties orange-fleshed sweet potato (Ipomoea batatas L.) / M.Kh. Alam, S. Samsa, Z.H. Rana, M. Akhtaruzzaman, Sh.N. Islam // Journal of Food Composition and Analysis. – 2020. – № 92. – 103582. https://doi.org/10.1016/j.jfca.2020.103582
Kotíková, Z. Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing / Z. Kotíková, M. Šulc, Ja. Lachman, V. Pivec, M. Orsák, K. Hamouz // Food Chemistry. – 2016. – № 197. – Р. 992–1001. http://dx.doi.org/10.1016/j.foodchem.2015.11.072
Stinco, C. M. Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity / C. M. Stinco, M. L. Escudero-Gilete, F. J. Heredia, I. M. Vicario, A. J. Meléndez-Martínez // Food Research International. – 2016. – № 90. – Р. 194–204. http://dx.doi.org/10.1016/j.foodres.2016.11.005
Abliz, A. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice / A. Abliz, Ji. Liu, L. Mao, F. Yuan, Ya. Gao // LWT – Food Science and Technology. – 2021. – №135. – 110277. https://doi.org/10.1016/ j.lwt.2020.110277
Pop, R. M. Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varieties / R.M. Pop, Ya. Weesepoel, C. Socaciu, A. Pintea, Je.-P. Vincken, H. Gruppen // Food Chemistry. – 2014. – № 147. – Р. 1–9. http://dx.doi.org/10.1016/j.foodchem.2013.09.083
Нилова, Л.П. Антиоксидантные профили облепихи крушиновидной (Hippophaë rham-noides L.) северо-запада России / Л.П. Нилова, С.М. Малютенкова // Вестник ВГУИТ. – 2021. – Т. 83, № 1. – С. 108–114. http://doi.org/10.20914/2310-1202-2021-1-108-114
Al-Yafeai, A. Characterization of carotenoids and vitamin E in R. rugosa and R. canina: Comparative analysis / A. Al-Yafeai, A. Malarski, V. Böhm // Food Chemistry. – 2018. – № 242. –
Р. 435–442. http://dx.doi.org/10.1016/j.foodchem.2017.09.070
Andersson, S. C. Carotenoid content and composition in rose hips (Rosa spp.) during ripening,determination of suitable maturity marker and implications for health promoting food products /
S. C. Andersson, K. Rumpunen, E. Johansson, M. E. Olsson // Food Chemistry. – 2011. – № 128. –
Р. 689–696. doi:10.1016/j.foodchem.2011.03.08
Головко, Т.К. Содержание и состав желтых пигментов в плодах морошки и черники в условиях среднетаежной зоны европейской части России / Т.К. Головко, О.В. Дымова, Е.А. Лашманова, О.А. Кузиванова // Известия Самарского научного центра Российской академии наук, 2011. – Т. 13. № 1(4). – С. 813–816.
Lashmanova, K.A. Northern berries as a source of carotenoids / K.A. Lashmanova, O.A. Kuzivanova, O.V. Dymova // Acta Biochimica Polonica. – 2012. – V. 59, № 1. – P. 133–134.
