%0 Journal Article
%T Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods
%A Emy Njoh Ellong
%A Corinne Billard
%A Sandra Adenet
%A Katia Rochefort
%J Food and Nutrition Sciences
%P 299-313
%@ 2157-9458
%D 2015
%I Scientific Research Publishing
%R 10.4236/fns.2015.63030
%X 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 ¦Ìg/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 ¦Ìg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 ¦Ìg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 ¦Ìg/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 ¦Ìg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 ¦Ìg/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.
%K Martinique Fruits and Vegetables
%K Total Polyphenols
%K Vitamin C
%K Carotenoids
%K Technology Process
%K Food Composition
%K Food Analysis
%K Nutritional Quality
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=54466