Investigation of β-Cryptoxanthin Fatty Acid Ester Compositions in Citrus Fruits Cultivated in Japan

Yusuke Wada, Atsuki Matsubara, Takato Uchikata, Yugo Iwasaki, Satoshi Morimoto, Katsuta Kan, Tetsuya Ookura, Eiichiro Fukusaki, Takeshi Bamba

Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan.
Food Function Division, National Food Research Institute, National Agricultural and Food Research Organization, Tsukuba, Japan..
Food Research Center, Ehime Institute of Industrial Technology, Matsuyama, Japan.
Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan.
Omishima Fruits Processing Co. Ltd., Imabari, Japan.

DOI: 10.4236/fns.2013.49A1016                

Abstract

In this study, a catalog of β-cryptoxanthin (βCX) and its fatty acid esters (βCXFAs) in citrus fruits were constructed. The peel and pulp of citrus fruits from nine Japanese cultivars and one foreign cultivar were surveyed by supercritical fluid chromatography/triple quadrupole mass spectrometry (SFC/QqQMS). In each citrus sample, the major components were βCX and its laurate ester, myristate ester, palmitate ester, and oleate ester. However, the composition ratio of βCXFA varied with the citrus breed and between the pulp and the peel of the fruit in most cultivars. The SFC/QqQMS system could be used to obtain new information about βCXs and carry out further discussion on the feature and tendency of each citrus variety.

Keywords

β-Cryptoxanthin Fatty Acid Ester; Supercritical Fluid Chromatography

Conflicts of Interest

The authors declare no conflicts of interest.

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