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Investigation of <i>β</i>-Cryptoxanthin Fatty Acid Ester Compositions in Citrus Fruits Cultivated in Japan
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan
Food Research Center, Ehime Institute of Industrial Technology, Matsuyama, Japan
Omishima Fruits Processing Co. Ltd., Imabari, Japan
Food Function Division, National Food Research Institute, National Agricultural and Food Research Organization, Tsukuba, Japan.
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
- 1 Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
- 2 Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
- 3 Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
- 4 Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan
- 5 Food Research Center, Ehime Institute of Industrial Technology, Matsuyama, Japan
- 6 Omishima Fruits Processing Co. Ltd., Imabari, Japan
- 7 Food Function Division, National Food Research Institute, National Agricultural and Food Research Organization, Tsukuba, Japan.
- 8 Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
- 9 Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
Food and Nutrition Sciences·Volume 04 (2013)·Pages 98–104·Published 20 August 2013·DOI10.4236/fns.2013.49A1016
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Abstract
In this study, a catalog of β -cryptoxanthin ( β CX) and its fatty acid esters ( β CXFAs) in citrus fruits were constructed. The peel and pulp of citrus fruits from nine Japanese cultivars and one foreign cultivar were surveyed by supercritical fluid chromatography/triple quadrupole mass spectrometry (SFC/QqQMS). In each citrus sample, the major components were β CX and its laurate ester, myristate ester, palmitate ester, and oleate ester. However, the composition ratio of β CXFA varied with the citrus breed and between the pulp and the peel of the fruit in most cultivars. The SFC/QqQMS system could be used to obtain new information about β CXs and carry out further discussion on the feature and tendency of each citrus variety.
Keywords<i>β</i>-Cryptoxanthin Fatty Acid EsterSupercritical Fluid Chromatography
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