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dc.creatorRojas Garbanzo, Carolina
dc.creatorPasson Née Gleichenhagen, Maike
dc.creatorHeller, Annerose
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorSchulze-Kaysers, Nadine
dc.creatorSchieber, Andreas
dc.date.accessioned2019-10-04T17:21:50Z
dc.date.available2019-10-04T17:21:50Z
dc.date.issued2017
dc.identifier.citationhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b04560es_ES
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/10669/79324
dc.description.abstractPigments of pericarp and pulp of pink guava (Psidium guajava L. cv. ‘Criolla’) were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and APCI-MS/MS analysis. Seventeen carotenoids were identified, and changes in their profile during fruit ripening were observed. The carotenoids all-trans-β-carotene, 15-cis-lycopene, and all-trans-lycopene were present in all ripening stages, but all-trans-lycopene was found to be predominant (from 63% to 92% of total carotenoids) and responsible for the high lipophilic antioxidant capacity determined by spectrophotometric assays. By using light and transmission electron microscopy, the development of chromoplasts in pericarp and pulp was demonstrated. The accumulation of all-trans-lycopene and all-trans-β-carotene coincided with the development of large crystals; the chromoplasts of pink guava belong, therefore, to the crystalline type.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[]/UCR/Costa Ricaes_ES
dc.description.sponsorshipGerman Academy Exchange Service/[]/DAAD/Alemaniaes_ES
dc.language.isoen_USes_ES
dc.sourceJournal of Agricultural and Food Chemistry, vol.65(18), pp.3737-3747es_ES
dc.subjectPsidium guajava L.es_ES
dc.subjectCarotenoidses_ES
dc.subjectChromoplastses_ES
dc.subjectHPLC-DADes_ES
dc.subjectAPCI/MSes_ES
dc.subjectMicroscopyes_ES
dc.titleCarotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. ‘Criolla’) during Fruit Ripeninges_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1021/acs.jafc.6b04560
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES


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