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Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajava L.), Mango (Mangifera indica L.), and Papaya (Carica papaya L.) at Commercial Restaurants
- Oliveira, Daniela da Silva, Lobato, Alvanice Lemos, Ribeiro, Sonia Machado Rocha, Santana, Angela Maria Campos, Chaves, Jose Benicio Paes, Pinheiro-Sant'Ana, Helena Maria
- Journal of agricultural and food chemistry 2010 v.58 no.10 pp. 6166-6172
- guavas, papayas, mangoes, carotenoids, ascorbic acid, fruit composition, food handling, restaurants, food service, nutrient content, nutritive value, dehydroascorbic acid, beta-carotene, lycopene, beta-cryptoxanthin, high performance liquid chromatography
- The content and stability of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (β-carotene, lycopene, and β-cryptoxanthin) were analyzed in papaya, mango, and guava after the reception, preparation (cleaning, peeling, and slicing), and distribution stages for consumption in a commercial restaurant. The analysis of carotenoids and vitamin C was carried out by high performance liquid chromatography (HPLC). The fruits analyzed were considered excellent sources of vitamin C and carotenoids. There were no significant differences in the vitamin C and carotenoids content during the different fruit handling stages at the commercial restaurant, which demonstrates the excellent stability of the components under the usual handling conditions employed. The results show that customers of the commercial restaurant are directly benefitted since the nutritional quality of the fruits was preserved during all of the handling and distribution periods.