Technological applications and color stability of carotenoids extracted from selected Amazonian fruits

AMORIM, Isabelly Silva; ALMEIDA, Marcelly Cristine Soares; CHAVES, Rosane Patrícia Ferreira; CHISTÉ, Renan Campos

doi:10.1590/fst.01922

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Review Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.01922 copy

Technological applications and color stability of carotenoids extracted from selected Amazonian fruits

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.

Keywords:
natural pigments; bioactive compounds; color stability; carotenoid profiles; food additives

Fruit (species)	Fruit part	Analytical method	Carotenoids	Individual carotenoid content	Classification of individual carotenoid sources*	Sum of the identified carotenoids	Retinol activity equivalents (RAE)	Reference
Fruit (species)	Fruit part	Analytical method	Carotenoids	Individual carotenoid content	Peach palm (Bactris gasipaes)	Sum of the identified carotenoids	Retinol activity equivalents (RAE)	Reference	Pulp	HPLC-DAD-MS/MS	All-trans-β-carotene	55.51 µg g⁻¹	Very high	197.66 µg g⁻¹	7.45 µg RAE g⁻¹	Rosso & Mercadante (2007)Rosso, V. V., & Mercadante, A. Z. (2007). Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits. Journal of Agricultural and Food Chemistry, 55(13), 5062-5072. http://dx.doi.org/10.1021/jf0705421. PMid:17530774. http://dx.doi.org/10.1021/jf0705421...
All-trans-δ-carotene	45.77 µg g⁻¹	Very high	(wet basis)
All-trans-γ-carotene	35.43 µg g⁻¹	Very high
cis-γ-Carotene	28.35 µg g⁻¹	Very high
All-trans-α-carotene	1.78 µg g⁻¹	Moderate
All-trans-β-cryptoxanthin	0.12 µg g⁻¹	Low
9-cis-Lycopene	8.44 µg g⁻¹	High
cis-δ-Carotene 1	5.22 µg g⁻¹	High
13-cis-β-Carotene	4.02 µg g⁻¹	Moderate
cis-γ-Carotene 1	3.25 µg g⁻¹	Moderate
cis-γ-Carotene 2	2.26 µg g⁻¹	Moderate
9-cis-β-Carotene	2.21 µg g⁻¹	Moderate
cis-γ-Carotene 3	2.11 µg g⁻¹	Moderate
cis-δ-Carotene 2	2.09 µg g⁻¹	Moderate
cis-δ-Carotene 3	0.86 µg g⁻¹	Low
cis-γ-Carotene 5	0.13 µg g⁻¹	Low
15-cis-β-Carotene	0.08 µg g⁻¹	Low
5,8-Epoxy-β-carotene	0.03 µg g⁻¹	Low
Pulp	HPLC-DAD	All-trans-lutein	1.7 µg g⁻¹	Moderate		134.8 µg g⁻¹	NR	Basto et al. (2016)Basto, G. J., Carvalho, C. W. P., Soares, A. G., Costa, H. T. G. B., Chávez, D. W. H., Godoy, R. L. O., & Pacheco, S. (2016). Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth). Lebensmittel-Wissenschaft + Technologie, 69, 312-318. http://dx.doi.org/10.1016/j.lwt.2015.12.065. http://dx.doi.org/10.1016/j.lwt.2015.12....
		All-trans-zeaxanthin	1.3 µg g⁻¹	Moderate		(dry basis)
		All-trans-β-cryptoxanthin	0.7 µg g⁻¹	Low
		All-trans-α-carotene	2.9 µg g⁻¹	Moderate
		All-trans-β-carotene	53.8 µg g⁻¹	Very high
		13-cis-β-Carotene	2.3 µg g⁻¹	Moderate
		9-cis-β-Carotene	5.4 µg g⁻¹	High
Peel	HPLC-DAD-MS/MS	All-trans-β-carotene	73 µg g⁻¹	Very high		150 µg g⁻¹	8.5 µg RAE g⁻¹	Matos et al. (2019)Matos, K. A. N., Lima, D. P., Barbosa, A. P. P., Mercadante, A. Z., & Chisté, R. C. (2019). Peels of tucumã (Astrocaryum vulgare) and peach palm (Bactris gasipaes) are by-products classified as very high carotenoid sources. Food Chemistry, 272, 216-221. http://dx.doi.org/10.1016/j.foodchem.2018.08.053. PMid:30309535. http://dx.doi.org/10.1016/j.foodchem.201...
		All-trans-δ-carotene	17.4 µg g⁻¹	High		(wet basis)
		cis-γ-Carotene	18.0 µg g⁻¹	High
		All-trans-γ-carotene	41.0 µg g⁻¹	Very high
Buriti (Mauritia flexuosa)	Pulp	HPLC-DAD-MS/MS	All-trans-β-carotene	372.32 µg g⁻¹	Very high	513.87 µg g⁻¹	36.40 µg RAE g⁻¹	Rosso & Mercadante (2007)Rosso, V. V., & Mercadante, A. Z. (2007). Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits. Journal of Agricultural and Food Chemistry, 55(13), 5062-5072. http://dx.doi.org/10.1021/jf0705421. PMid:17530774. http://dx.doi.org/10.1021/jf0705421...
			13-cis-β-Carotene	59.23 µg g⁻¹	Very high	(wet basis)
			9-cis-β-Carotene	18.57 µg g⁻¹	High
			All-trans-γ-carotene	14.76 µg g⁻¹	High
			cis-γ-Carotene 3	9.88 µg g⁻¹	High
			15-cis-β-Carotene	8.87 µg g⁻¹	High
			5,8-Epoxy-β-carotene	7.44 µg g⁻¹	High
			cis-δ-Carotene 1	5.46 µg g⁻¹	High
			cis-δ-Carotene 2	3.67 µg g⁻¹	Moderate
			All-trans-α-carotene	3.23 µg g⁻¹	Moderate
			cis-δ-Carotene 3	2.42 µg g⁻¹	Moderate
			cis-γ-Carotene 2	2.33 µg g⁻¹	Moderate
			All-trans-δ-carotene	2.09 µg g⁻¹	Moderate
			All-trans-α-cryptoxanthin	1.28 µg g⁻¹	Moderate
			Di-cis-α-carotene	1.25 µg g⁻¹	Moderate
			5,6-Epoxy-β-carotene	0.41 µg g⁻¹	Low
			Phytoene	0.34 µg g⁻¹	Low
			Di-cis-β-carotene 2	0.11 µg g⁻¹	Low
			5,6-Epoxy-β-cryptoxanthin	0.10 µg g⁻¹	Low
			All-trans-ζ-carotene	0.08 µg g⁻¹	Low
			All-trans-lutein	0.03 µg g⁻¹	Low
	Pulp oil	HPLC-DAD	All-trans-β-carotene	295.24 µg g⁻¹	Very high	540.81 µg g⁻¹	NR	Santos et al. (2015)Santos, M. F. G., Alves, R. E., & Roca, M. (2015). Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon. Grasas y Aceites, 66(3), e086. http://dx.doi.org/10.3989/gya.1062142. http://dx.doi.org/10.3989/gya.1062142...
			cis-β-Carotene	165.65 µg g⁻¹	Very high	(dry basis)
			All-trans-α-carotene	19.20 µg g⁻¹	High
			cis-α-Carotene	1.8 µg g⁻¹	Moderate
			All-trans-γ-carotene	3.45 µg g⁻¹	Moderate
			cis-γ-Carotene	1.82 µg g⁻¹	Moderate
			5,8-Epoxy-β-carotene	4.38 µg g⁻¹	Moderate
			cis-Lutein	16.28 µg g⁻¹	High
			All-trans-lutein	32.12 µg g⁻¹	Very high
			All-trans-luteoxanthin	2.68 µg g⁻¹	Moderate
Tucumã (Astrocaryum vulgare)	Pulp	HPLC-DAD-MS/MS	All-trans-β-carotene	47.36 µg g⁻¹	Very high	62.65 µg g⁻¹	4.25 µg RAE g⁻¹	Rosso & Mercadante (2007)Rosso, V. V., & Mercadante, A. Z. (2007). Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits. Journal of Agricultural and Food Chemistry, 55(13), 5062-5072. http://dx.doi.org/10.1021/jf0705421. PMid:17530774. http://dx.doi.org/10.1021/jf0705421...
			All-trans-α-carotene	1.68 µg g⁻¹	Moderate	(wet basis)
			All-trans-β-cryptoxanthin	1.64 µg g⁻¹	Moderate
			13-cis-β-Carotene	1.60 µg g⁻¹	Moderate
			All-trans-α-cryptoxanthin	1.30 µg g⁻¹	Moderate
			Zeinoxanthin	1.02 µg g⁻¹	Moderate
			All-trans-lutein	0.79 µg g⁻¹	Low
			cis-γ-Carotene 3	0.89 µg g⁻¹	Low
			Unidentified compound	0.82 µg g⁻¹	Low
			15-cis-β-Carotene	0.80 µg g⁻¹	Low
			5,8-Epoxy-β-carotene	0.76 µg g⁻¹	Low
			cis-β-Zeacarotene	0.65 µg g⁻¹	Low
			All-trans-δ-carotene	0.60 µg g⁻¹	Low
			All-trans-β-zeacarotene	0.52 µg g⁻¹	Low
			Mixture	0.44 µg g⁻¹	Low
			All-trans-γ-carotene	0.36 µg g⁻¹	Low
			All-trans-neoxanthin	0.35 µg g⁻¹	Low
			cis-Violaxanthin	0.26 µg g⁻¹	Low
			cis-Neoxanthin	0.24 µg g⁻¹	Low
			All-trans-zeaxanthin	0.18 µg g⁻¹	Low
			All-trans-ζ-carotene	0.16 µg g⁻¹	Low
			cis-Lutein	0.14 µg g⁻¹	Low
				0.04 µg g⁻¹	Low
	Peel	HPLC-DAD-MS/MS	All-trans-β-carotene	78.0 µg g⁻¹	Very high	115.0 µg g⁻¹	7.9 µg RAE g⁻¹	Matos et al. (2019)Matos, K. A. N., Lima, D. P., Barbosa, A. P. P., Mercadante, A. Z., & Chisté, R. C. (2019). Peels of tucumã (Astrocaryum vulgare) and peach palm (Bactris gasipaes) are by-products classified as very high carotenoid sources. Food Chemistry, 272, 216-221. http://dx.doi.org/10.1016/j.foodchem.2018.08.053. PMid:30309535. http://dx.doi.org/10.1016/j.foodchem.201...
			All-trans-δ-carotene	3.0 µg g⁻¹	Moderate	(wet basis)
			cis-γ-Carotene	8.0 µg g⁻¹	High
			All-trans-γ-carotene	26.0 µg g⁻¹	Very high
Taperebá (Spondias mombin)	Pulp	HPLC-DAD-MS/MS	All-trans-β-cryptoxanthin	6.5 µg g⁻¹	High	23.9 µg g⁻¹	0.67 µg RAE g⁻¹	Costa & Mercadante (2018)Costa, G. A., & Mercadante, A. Z. (2018). In vitro bioaccessibility of free and esterified carotenoids in cajá frozen pulp-based beverages. Journal of Food Composition and Analysis, 68, 53-59. http://dx.doi.org/10.1016/j.jfca.2017.02.012. http://dx.doi.org/10.1016/j.jfca.2017.02...
			All-trans-zeinoxanthin	3.5 µg g⁻¹	Moderate	(wet basis)
			All-trans-β-carotene	2.3 µg g⁻¹	Moderate
			All-trans-α-carotene	2.4 µg g⁻¹	Moderate
			All-trans-lutein	1.2 µg g⁻¹	Moderate
			All-trans-zeaxanthin	0.5 µg g⁻¹	Low
			All-trans-β-cryptoxanthin myristate	2.3 µg g⁻¹	Moderate
			All-trans-lutein-3-O-myristate	1.3 µg g⁻¹	Moderate
			All-trans-β-cryptoxanthin palmitate	1.4 µg g⁻¹	Moderate
			All-trans-lutein dimyristate	1.1 µg g⁻¹	Moderate
			All-trans-zeinoxanthin stearate	1.8 µg g⁻¹	Moderate
	Pulp	HPLC-DAD	All-trans-β-cryptoxanthin	17.08 µg g⁻¹	High	48.69 µg g⁻¹	1.11 µg RAE g⁻¹	Tiburski et al. (2011)Tiburski, J. H., Rosenthal, A., Deliza, R., Godoy, R. L. O., & Pacheco, S. (2011). Nutritional properties of yellow mombin (Spondias mombin L.) pulp. Food Research International, 44(7), 2326-2331. http://dx.doi.org/10.1016/j.foodres.2011.03.037. http://dx.doi.org/10.1016/j.foodres.2011...
			All-trans-lutein	6.34 µg g⁻¹	High	(wet basis)
			All-trans-zeinoxanthin	5.47 µg g⁻¹	High
			All-trans-α-carotene	3.40 µg g⁻¹	Moderate
			All-trans-β-carotene	3.14 µg g⁻¹	Moderate
Araçá-boi (Eugenia stipitata)	Pulp	HPLC-DAD	All-trans-β-carotene	2.10 µg g⁻¹	Moderate	8.78 µg g⁻¹	0.31 µg RAE g⁻¹	Berni et al. (2019)Berni, P., Campoli, S. S., Negri, T. C., Toledo, N. M. V., & Canniatti-Brazaca, S. G. (2019). Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods for Human Nutrition, 74(1), 141-148. http://dx.doi.org/10.1007/s11130-018-0710-1. PMid:30644024. http://dx.doi.org/10.1007/s11130-018-071...
			All-trans-α-carotene	0.65 µg g⁻¹	Low	(wet basis)
			All-trans-β-cryptoxanthin	2.44 µg g⁻¹	Moderate
			9-cis-β-Carotene	0.18 µg g⁻¹	Low
			13-cis-β-Carotene	0.16 µg g⁻¹	Low
			15-cis-β-Carotene	0.11 µg g⁻¹	Low
			All-trans-violaxanthin	1.04 µg g⁻¹	Moderate
			All-trans-lutein	1.60 µg g⁻¹	Moderate
			All-trans-zeaxanthin	0.55 µg g⁻¹	Low
	Pulp	HPLC-DAD-MS/MS	All-trans-α-carotene	0.31 µg g⁻¹	Low	8.06 µg g⁻¹	NR	Garzón et al. (2012)Garzón, G. A., Narváez-Cuenca, C.-E., Kopec, R. E., Barry, A. M., Riedl, K. M., & Schwartz, S. J. (2012). Determination of carotenoids, total phenolic content, and antioxidant activity of arazá (Eugenia stipitata McVaugh), an Amazonian fruit. Journal of Agricultural and Food Chemistry, 60(18), 4709-4717. http://dx.doi.org/10.1021/jf205347f. PMid:22519635. http://dx.doi.org/10.1021/jf205347f...
			All-trans-zeinoxanthin	0.25 µg g⁻¹	Low	(wet basis)
			All-trans-zeinoxanthin myristate	0.38 µg g⁻¹	Low
			All-trans-zeinoxanthin palmitate	0.54 µg g⁻¹	Low
			All-trans-β-carotene	0.44 µg g⁻¹	Low
			All-trans-β-cryptoxanthin	0.47 µg g⁻¹	Low
			All-trans-β-cryptoxanthin myristate	0.43 µg g⁻¹	Low
			All-trans-β-cryptoxanthin palmitate	0.92 µg g⁻¹	Low
			All-trans-lutein	1.54 µg g⁻¹	Moderate
			All-trans-anhydrolutein	0.63 µg g⁻¹	Low
			All-trans-lutein dimyristate	0.47 µg g⁻¹	Low
			All-trans-lutein myristate palmitate	0.99 µg g⁻¹	Low
			All-trans-lutein dipalmitate	0.91 µg g⁻¹	Low
			All-trans-zeaxanthin	0.17 µg g⁻¹	Low
	Peel	HPLC-DAD-MS/MS	All-trans-α-carotene	0.96 µg g⁻¹	Low	24.84 µg g⁻¹	NR	Garzón et al. (2012)Garzón, G. A., Narváez-Cuenca, C.-E., Kopec, R. E., Barry, A. M., Riedl, K. M., & Schwartz, S. J. (2012). Determination of carotenoids, total phenolic content, and antioxidant activity of arazá (Eugenia stipitata McVaugh), an Amazonian fruit. Journal of Agricultural and Food Chemistry, 60(18), 4709-4717. http://dx.doi.org/10.1021/jf205347f. PMid:22519635. http://dx.doi.org/10.1021/jf205347f...
			All-trans-zeinoxanthin	0.81 µg g⁻¹	Low	(wet basis)
			All-trans-zeinoxanthin myristate	1.03 µg g⁻¹	Moderate
			All-trans-zeinoxanthin palmitate	1.87 µg g⁻¹	Moderate
			All-trans-β-carotene	1.43 µg g⁻¹	Moderate
			All-trans-β-cryptoxanthin	1.42 µg g⁻¹	Moderate
			All-trans-β-cryptoxanthin myristate	0.77 µg g⁻¹	Low
			All-trans-β-cryptoxanthin palmitate	1.53 µg g⁻¹	Moderate
			All-trans-lutein	7.56 µg g⁻¹	High
			All-trans-anhydrolutein	1.36 µg g⁻¹	Moderate
			All-trans-lutein dimyristate	1.01 µg g⁻¹	Moderate
			All-trans-lutein myristate palmitate	2.35 µg g⁻¹	Moderate
			All-trans-lutein dipalmitate	2.56 µg g⁻¹	Moderate
			All-trans-zeaxanthin	1.14 µg g⁻¹	Moderate

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[1] *Corresponding author: rcchiste@ufpa.br