Carotenoid Composition and Vitamin A Value of Fresh and Pasteurized Cashew-Apple (Anacardium occidentale L.) Juice

The carotenoid composition of the red and yellow cashew-apples and two commercial brands of pasteurized juice were determined by column and thin-layer chromatography, visible absorption spectroscopy and specific chemical reactions. Alpha-carotene, β-carotene, ζ-carotene, cis-β-carotene, cryptoxanthin, aurochrome, cryptochrome, and auroxanthin were identified in all samples, with β-carotene as the predominant pigment. Color differences reflected the total amount, not the type of carotenoid present. Geographic effects on the pigment composition did not appear to be appreciable. In the processed juice, the total carotenoid content and vitamin A value were lower but the epoxide level higher. No quantitative differences were noted among lots of the same brand or between brands of pasteurized juice.