Polyphenols, carotenoids, vitamin C content in tropical fruits and vegetables and impact of processing methods.
Ellong E. N., Billard C., Adenet S., Rochefort K.
Author Affiliation: Pôle Agroalimentaire Régional de Martinique (P.A.R.M.), Habitation Petit Morne No 375 97232 Le Lamentin, Martinique, France.
Food and Nutrition Sciences 6 : 299-313
Abstract : Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100 g, 0.1 to 2853.8 mg/100 g and 9.7 to 9269.7 µg/100 g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100 g of Vitamin C, 603 mg/100 g of TPC and 924 µg/100 g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 µg/100 g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 µg/100 g and 727.4 mg/100 g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100 g of Vitamin C, 978.6 mg/100 g of TPC and 364.3 µg/100 g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 µg/100 g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.