{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(6)"],"submitter":["Diep TT"],"pubmed_abstract":["Amber (yellow), Laird's Large (red) and Mulligan (purple-red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9-20% RDI (recommended dietary intake)/serve), high ascorbic acid (67-75% RDI/serve), and α-tocopherol (16-23% adequate intake/s"],"journal":["Foods (Basel, Switzerland)"],"pagination":["E769"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7353566"],"repository":["biostudies-literature"],"pubmed_title":["Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird's Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.)."],"pmcid":["PMC7353566"],"pubmed_authors":["Yoo MJY","Diep TT","Rush EC","Pook C"],"additional_accession":[]},"is_claimable":false,"name":"Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird's Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.).","description":"Amber (yellow), Laird's Large (red) and Mulligan (purple-red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for carotenoids, α-tocopherol and ascorbic acid contents. Fresh Mulligan pulp had the highest content of β-carotene (0.9 mg/100 g), α-tocopherol (1.9 mg/100 g), and ascorbic acid (28 mg/100 g). Higher concentrations of β-carotene and ascorbic acid, and lower concentrations of α-tocopherol were detected in pulps compared with peels. Compared with standard serves of other fruit, tamarillo had the highest β-carotene (9-20% RDI (recommended dietary intake)/serve), high ascorbic acid (67-75% RDI/serve), and α-tocopherol (16-23% adequate intake/s","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 Jun","modification":"2025-04-19T11:40:30.364Z","creation":"2025-04-19T11:40:30.364Z"},"accession":"S-EPMC7353566","cross_references":{"pubmed":["32545178"],"doi":["10.3390/foods9060769"]}}