Carotenoid Pigments of Pineapple Fruit. I. Acid‐Catalyzed Isomerization of the Pigmentsa
- 1 January 1961
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 26 (1) , 49-52
- https://doi.org/10.1111/j.1365-2621.1961.tb00039.x
Abstract
SUMMARY: The total carotenoid pigments of pineapple fruit contain a high proportion of epoxide groups which are readily isomerized to furanoid forms in an acid but not an alkaline environment. This isomerization causes a characteristic hypsochromic shift in the absorption maxima of the pigment extract. The absorbance at 425 mμ remains relatively unchanged as isomerization proceeds, and thus can serve as a measure of the total carotenoid pigment regardless of its isomeric form. The sharp maximum at 466 mμ is lost as isomerization progresses. Thus, the ratio of absorbances at 466 and 425 mμ can serve as a measure of the extent of isomerization of the pigments.Keywords
This publication has 3 references indexed in Scilit:
- The stereoisomerization of β-carotene epoxides and the simultaneous formation of furanoid oxidesArchives of Biochemistry and Biophysics, 1958
- CarotenoidsPublished by Biodiversity Heritage Library ,1950
- CAROTENE AND XANTHOPHYLL IN PINEAPPLESPlant Physiology, 1935