M. Yano, M. Kato, Y. Ikoma, A. Kawasaki, Y. Fukazawa, M. Sugiura, H. Matsumoto, Y. Oohara, A. Nagao and K. Ogawa, “Quantitation of Carotenoids in Raw and Processed Fruits in Japan,” Food Science and Technology Research, Vol. 11, No. 1, 2005, pp. 13-18. doi:10.3136/fstr.11.13

has been cited by the following article:

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

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

  KEYWORDS: β-Cryptoxanthin Fatty Acid Ester; Supercritical Fluid Chromatography

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9A, August 30, 2013

  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.