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Cited by 81Phytochemicals and Antioxidant ActivitiesFood and Agricultural SciencesAntioxidant Activity and Oxidative Stress

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

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Ellong, Emy Njoh, Billard, Corinne, Adenet, Sandra, Rochefort, Katia·2015·Food and Nutrition Sciences
DOI 10.4236/fns.2015.63030
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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/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g 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/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g 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.

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  • Citruses contain a significantly lower but sufficient amount of vitamin C compared to the richest sources.

    “Compared to the richest sources of the vitamin, citruses contain a significantly lower but sufficient amount of vitamin C [22,23,24,25].”

    From Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination (2021) · cites this paper as [25]

    The food-composition table (section 5, page not provided) reports 6.1–44.5 mg of vitamin C per 100 g for the listed citrus fruits, far below acerola’s 2853.8 mg/100 g. The paper does not establish that those citrus amounts are sufficient; each listed value is below the 60 mg recommended daily intake stated in section 2.2.3. (LLM, conf=0.84)

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Cited by

Sorted by citations

Authors
Ellong, E. N., Billard, C., Adenet, S., & Rochefort, K.
Corresponding author
Adenet, Sandra
ORCID
Adenet, Sandra
Venue
Food and Nutrition Sciences
Publisher
Scientific Research Publishing, Inc.
Published
2015
Volume
06
Issue
03
Pages
299-313
ISSN
  • 2157-944X (ISSN-L)
  • 2157-9458
DOI
10.4236/fns.2015.63030
OpenAlex
W2050609306
Cited by
81
References
1
Citations by year
2025: 3 · 2024: 10 · 2023: 13 · 2022: 12 · 2021: 9 · 2020: 10 · 2019: 9 · 2018: 7 · 2017: 6 · 2016: 2
FWCI
3.44
Type
journal article
Language
en
Open access
Licence
Locations
Food and Nutrition Sciences (publishedVersion, cc-by)
Topics
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
Keywords
polyphenols, total phenolic content, vitamin C, carotenoids, tropical fruits, tropical vegetables, food processing losses, cashew apple, acerola, Cajanus cajan, watercress, pumpkin, Martinique

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