The average temperature during the storage period was approximately 23 °C and relative humidity of 70%, with values ranging between 15.5 and 27.0 °C and 51% and 82%, respectively. The range in the values noted was as expected because the storage conditions were not controlled. The nonisothermal condition was used to simulate the conditions of the product during its manufacture, distribution, and storage in shops and supermarkets, and also
in the consumers’ homes (Zanoni et al., 2007). Due to the difficulty of analysing changes when the concentrations are very low, only the carotenoids with initial concentrations of at least 0.50 μg/g were analysed. Therefore, in the samples of C. moschata ‘Menina Brasileira’ pumpkin puree, concentrations of lutein, ζ-carotene, α-carotene, all-trans-β-carotene and its cis-isomers were evaluated. In the samples of C. PF-02341066 cell line maxima ‘Exposição’
pumpkin puree, the concentrations of lutein, all-trans-β-carotene and its cis-isomers were evaluated. Interestingly, although α-carotene was not detected in C. maxima ‘Exposição’ pumpkin puree on day zero (initial), it was detected in some analyses of the puree samples during their storage, thus suggesting that this carotenoid can continue present in trace quantity (<0.10 μg/g) in puree of this pumpkin species. A decrease in the concentrations of lutein during storage was noted in both pumpkin purees. As aforementioned, xanthophylls tend to have lower stability in processing and storage because of their chemical structure. No significant alterations were noted in the concentrations of ζ-carotene, α-carotene, all-trans-β-carotene click here and its cis-isomers in the puree of C. moschata ‘Menina Brasileira’, and all-trans-β-carotene and its cis-isomers in the aminophylline puree of C. maxima ‘Exposição’, throughout all the time of storage, showing the stability of these compounds in the conditions investigated. The stability of the major carotenoids in the pumpkin purees was expected because the factors that could affect the stability of these compounds were minimised through processing and storage conditions.
Heat processing is sufficient for the inactivation of enzymes and micro-organisms which could degrade these compounds. Moreover, there is a partial vacuum situation inside the bottle because oxygen is removed from it and that is important to reduce oxidation reactions. Storage at temperatures lower than 30 °C and protection from light are also important factors for the stability of carotenoids. Other published studies also detected similar results, with relative stability of carotenoids during food storage, especially pro-vitamin carotene, such as α-carotene and β-carotene, depending on the residual oxygen dissolved in the sample, the incidence of light, and the temperature during storage (Calvo and Santa-María, 2008 and Vásquez-Caicedo et al., 2007b).
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