CAROTENE AND XANTHOPHYLL IN PINEAPPLES

Abstract

Pineapple fruits owe their yellow colour to carotene and xanthophyll, the former predominating. The quantity of carotene present ranges from about 0.10-0.25 mg. per 100 gm. flesh. There appears to be no marked loss of carotene or xanthophyll in canned pineapples. Carotene is a precursor of vitamin A, but pineapples as a source of this vitamin rank far behind lettuce, spinach and carrots. Amounts of chlorophyll, carotene and xanthophyll in various leaf sections, shoots, crown, peduncle, stem, flesh, core and shell are provided.