Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography

Abstract

Vitamins are organic compounds essential for normal physiological functioning and they need to be provided in adequate amounts by the diet. They are nutrients mainly associated to fruit consumption, playing an important role in the cellular function, growth and development of individuals. The present study aimed to analyze levels of vitamins B, C and carotenoids of fruits from the agrobiodiversity of Northeastern Brazil, among them cajuí (Anacardium spp), murici (Byrsonima crassifolia (L.) Kunth), pequi (Caryocar coriaceum Wittm.), jenipapo (Genipa americana L.), mangaba (Hancornia speciosa Gomes), bacuri (Platonia insignis Mart.), cajá (Spondias mombin L.), umbu-cajá (Spondias bahiensis P. Carvalho, Van den Berg & M. Machado), umbu (Spondias tuberosa Arruda), pitanga (Eugenia uniflora L.), araçá (Psidium sobralianum Landrum & Proença). The vitamins were quantified using the analytical method High Performance Liquid Chromatography (HPLC). Vitamin B complex levels varied from 0.003 ± 0.01 mg/100 g to 6.107 ± 0.06 mg/100 g. Vitamin C ranged from 0.36 ± 0.06 mg/100 g to 253.92 ± 9.02 mg/100 g. Carotenoid values ranged from 0.12 ± 0.02 μg/100 g to 395.63 ± 113.69 μg/100 g. Thus, the profile of water-soluble vitamins and carotenoids of the fruits analyzed was quantified. Therefore, these fruits can provide varied amounts of vitamins important to human health. However, it is interesting for the individual to consume fruits in a diversified manner, avoiding monotony and thus guaranteeing the daily intake of more nutrients.

Keywords: Brazil; Food analysis; Food science; High Performance Liquid Chromatography; Principal component analysis; Provitamin A; Vitamin B complex; Vitamin C.

Figure 1

Typical chromatograms of water-soluble vitamins standards. From A (thiamine, nicotinamine, riboflavin), B (riboflavin), C (pyridoxine, riboflavin) and D (pantothenic acid).

Figure 2

Chromatograms of water-soluble vitamins from pitanga (A), pequi (B), bacuri (C) and jenipapo (D) fruits.

Figure 3

Typical carotenoid chromatograms from standards (A) and fruit sample (B). Processed at 450 nm. 1 (all-trans-lutein), 2 (all-trans-zeaxanthin), 3 (13-cis-β-cryptoxanthin), 4 (all-trans-α-cryptoxanthin), 5 (all-trans-β-cryptoxanthin), 6 (15-cis-β-carotene), 7 (all-trans-α-carotene), 8 (all-trans-β-carotene), 9 (9-cis-β-carotene).

Figure 4

Principal Component Analysis (PCA) from loading (A) and scores (B) for vitamins and carotenoids of the fruit pulps.