Differences in anthocyanin and carotenoid content of fruits and vegetables

A. Sass-Kiss, J. Kiss, P. Milotay, M. M. Kerek, M. Toth-Markus

Research output: Contribution to journalArticle

147 Citations (Scopus)


Two compounds important in giving the colour of fruits and vegetables were studied in different species. Anthocyanin and carotenoids were analysed in several varieties of sour cherry, tomato and apricot by HPLC methods. From the three species studied pigment composition of apricots was most variable between varieties while in other species primarily the content of pigments changed. In sour cherry three varieties contained anthocyanins in extremely high concentrations (Zafír, Csengõdi and Meteor cultivars). In tomatoes, lower concentration of lycopene was determined in table varieties grown in green house than processing varieties grown on open field. In apricots, Royal, Ceglédi óriás and Gönci Magyar were the richest varieties in carotenoid content. The weather of years has a dominant role in formation of colorants of plant species. There is evidence that difference in the weather between years was an important factor affecting anthocyanin and carotenoid composition and content.

Original languageEnglish
Pages (from-to)1023-1029
Number of pages7
JournalFood Research International
Issue number8-9
Publication statusPublished - Oct 1 2005


  • Anthocyanins
  • Apricot
  • Carotenoids
  • Lycopene
  • Sour cherry
  • Tomato
  • β-Carotene

ASJC Scopus subject areas

  • Food Science

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