Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS
(2016) In Food Chemistry 210. p.541-550- Abstract
Rose hip fruit, which contains high concentration of carotenoids is commonly used for different food products in Europe and it is considered to have medical properties. In this study, a simple, rapid and efficient HPLC-DAD-APCI+-MS method was developed and applied to identify and quantify the carotenoids in rose hip fruit of four rose species, including both unsaponified and saponified extract. In the unsaponified extract 23 carotenoid esters were detected, in which either rubixanthin ester or violaxanthin ester was the dominant component of the ester composition. In the saponified extract 21 carotenoids, including 11 xanthophylls and 10 carotenes were detected. This is the first time the total carotenoid composition,... (More)
Rose hip fruit, which contains high concentration of carotenoids is commonly used for different food products in Europe and it is considered to have medical properties. In this study, a simple, rapid and efficient HPLC-DAD-APCI+-MS method was developed and applied to identify and quantify the carotenoids in rose hip fruit of four rose species, including both unsaponified and saponified extract. In the unsaponified extract 23 carotenoid esters were detected, in which either rubixanthin ester or violaxanthin ester was the dominant component of the ester composition. In the saponified extract 21 carotenoids, including 11 xanthophylls and 10 carotenes were detected. This is the first time the total carotenoid composition, including the carotenoid esters in rose hip fruit were identified and quantified. This work reveals the potential of rose hip fruit to be utilized as a healthy dietary material and give chemical information for the possible future development in the pharmacology field.
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- author
- Zhong, Lijie LU ; Gustavsson, Karl Erik ; Oredsson, Stina LU ; Głąb, Bartosz ; Yilmaz, Jenny Lindberg and Olsson, Marie E.
- organization
- publishing date
- 2016-11-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Carotenoids, Fatty acid, HPLC-DAD-APCI-MS, Identification, Rose hip fruit, Saponification, Xanthophyll ester
- in
- Food Chemistry
- volume
- 210
- pages
- 10 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:84965182083
- pmid:27211680
- wos:000376163100068
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2016.05.002
- language
- English
- LU publication?
- yes
- id
- 4178c825-2631-4642-8a0c-ef08219cae05
- date added to LUP
- 2016-09-27 09:23:37
- date last changed
- 2024-04-19 10:29:34
@article{4178c825-2631-4642-8a0c-ef08219cae05,
abstract = {{<p>Rose hip fruit, which contains high concentration of carotenoids is commonly used for different food products in Europe and it is considered to have medical properties. In this study, a simple, rapid and efficient HPLC-DAD-APCI<sup>+</sup>-MS method was developed and applied to identify and quantify the carotenoids in rose hip fruit of four rose species, including both unsaponified and saponified extract. In the unsaponified extract 23 carotenoid esters were detected, in which either rubixanthin ester or violaxanthin ester was the dominant component of the ester composition. In the saponified extract 21 carotenoids, including 11 xanthophylls and 10 carotenes were detected. This is the first time the total carotenoid composition, including the carotenoid esters in rose hip fruit were identified and quantified. This work reveals the potential of rose hip fruit to be utilized as a healthy dietary material and give chemical information for the possible future development in the pharmacology field.</p>}},
author = {{Zhong, Lijie and Gustavsson, Karl Erik and Oredsson, Stina and Głąb, Bartosz and Yilmaz, Jenny Lindberg and Olsson, Marie E.}},
issn = {{0308-8146}},
keywords = {{Carotenoids; Fatty acid; HPLC-DAD-APCI-MS; Identification; Rose hip fruit; Saponification; Xanthophyll ester}},
language = {{eng}},
month = {{11}},
pages = {{541--550}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI<sup>+</sup>-MS}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2016.05.002}},
doi = {{10.1016/j.foodchem.2016.05.002}},
volume = {{210}},
year = {{2016}},
}