Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

The carotenoids from yellow tamarillo were determined by high-performance liquid chromatography-photodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-β-cryptoxanthin esters and all-trans-β-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization of degassed and not degassed tomato tree nectars were studied. Zeaxanthin esters appeared to be the less thermo-labile carotenoids. Carotenoids degradation was not significantly influenced by dissolved oxygen level. However, thermal treatment induced 5,8-epoxidation and cis-isomerization. Retention of ascorbic acid was total under degassed conditions while losses of dehydroascorbic acid were not affected by the initial level of dissolved oxygen.