Biochemical basis of color as an aesthetic quality in Citrus sinensis
Identifieur interne : 002E65 ( Main/Exploration ); précédent : 002E64; suivant : 002E66Biochemical basis of color as an aesthetic quality in Citrus sinensis
Auteurs : Renate Oberholster [Afrique du Sud] ; A. Keith Cowan [Afrique du Sud] ; Péter Molnar [Hongrie] ; Gy. Toth [Hongrie]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
- Aesthetics, Biosynthesis, Carotenoids (analysis), Chromatography, High Pressure Liquid, Chromatography, Thin Layer, Chromophore, Citrus (chemistry), Citrus sinensis, Color, Coloration, Genetic improvement, Identification, Orange, Pigments, Biological (analysis), Production quality, Violaxanthin, Xanthophylls, beta Carotene (analogs & derivatives), beta Carotene (analysis).
- MESH :
- chemical , analogs & derivatives : beta Carotene.
- chemical , analysis : Carotenoids, Pigments, Biological, beta Carotene.
- chemistry : Citrus.
- Chromatography, High Pressure Liquid, Chromatography, Thin Layer, Color, Xanthophylls.
Abstract
The biochemical basis of color as an aesthetic quality in mature fruit of navel and Valencia orange (Citrus sinensis) was determined. Saponification of the two major color-imparting components resolved by thin-layer chromatography, followed by reversed-phase high-performance liquid chromatography, revealed that these comprised acyl esters of (9Z)-violaxanthin and β-citraurin. Identification of the chromophores was based on cochromatography and online spectral analysis. The color quality of flavedo of mature fruit was dependent on the content and relative amounts of (9Z)-violaxanthin and β-citraurin. Quantitative results revealed that increased color intensity was associated with a decline in the (9Z)-violaxanthin:β-citraurin ratio from greater than 50 to below 10, an increase in flavedo (9Z)-violaxanthin and β-citraurin content, and that measurement of the mass and ratio of these carotenoids can be used to accurately color-grade orange fruit for local and export markets.
Affiliations:
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Le document en format XML
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Biochemical basis of color as an aesthetic quality in Citrus sinensis</title>
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<term>Biosynthesis</term>
<term>Carotenoids (analysis)</term>
<term>Chromatography, High Pressure Liquid</term>
<term>Chromatography, Thin Layer</term>
<term>Chromophore</term>
<term>Citrus (chemistry)</term>
<term>Citrus sinensis</term>
<term>Color</term>
<term>Coloration</term>
<term>Genetic improvement</term>
<term>Identification</term>
<term>Orange</term>
<term>Pigments, Biological (analysis)</term>
<term>Production quality</term>
<term>Violaxanthin</term>
<term>Xanthophylls</term>
<term>beta Carotene (analogs & derivatives)</term>
<term>beta Carotene (analysis)</term>
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<keywords scheme="MESH" type="chemical" qualifier="analogs & derivatives" xml:lang="en"><term>beta Carotene</term>
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<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Carotenoids</term>
<term>Pigments, Biological</term>
<term>beta Carotene</term>
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<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus</term>
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<keywords scheme="MESH" xml:lang="en"><term>Chromatography, High Pressure Liquid</term>
<term>Chromatography, Thin Layer</term>
<term>Color</term>
<term>Xanthophylls</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Qualité production</term>
<term>Coloration</term>
<term>Orange</term>
<term>Esthétique</term>
<term>Couleur</term>
<term>Identification</term>
<term>Chromophore</term>
<term>Amélioration génétique</term>
<term>Biosynthèse</term>
<term>Citrus sinensis</term>
<term>Violaxanthine</term>
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<front><div type="abstract" xml:lang="en">The biochemical basis of color as an aesthetic quality in mature fruit of navel and Valencia orange (Citrus sinensis) was determined. Saponification of the two major color-imparting components resolved by thin-layer chromatography, followed by reversed-phase high-performance liquid chromatography, revealed that these comprised acyl esters of (9Z)-violaxanthin and β-citraurin. Identification of the chromophores was based on cochromatography and online spectral analysis. The color quality of flavedo of mature fruit was dependent on the content and relative amounts of (9Z)-violaxanthin and β-citraurin. Quantitative results revealed that increased color intensity was associated with a decline in the (9Z)-violaxanthin:β-citraurin ratio from greater than 50 to below 10, an increase in flavedo (9Z)-violaxanthin and β-citraurin content, and that measurement of the mass and ratio of these carotenoids can be used to accurately color-grade orange fruit for local and export markets.</div>
</front>
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<tree><country name="Afrique du Sud"><noRegion><name sortKey="Oberholster, Renate" sort="Oberholster, Renate" uniqKey="Oberholster R" first="Renate" last="Oberholster">Renate Oberholster</name>
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<name sortKey="Cowan, A Keith" sort="Cowan, A Keith" uniqKey="Cowan A" first="A. Keith" last="Cowan">A. Keith Cowan</name>
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