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α-carotene, β-carotene, lycopene, β-cryptoxanthin, zeaxanthin and lutein content of fruits in 53 citrus cultivars were determined using HPLC. In both peel and pulp of citrus fruit, the major carotenoids were lutein, zeaxanthin and β-cryptoxanthin. β-carotene content was relatively low and extremely low was the amount of α-carotene. Among the 53 cultivars tested, lycopene was detected only in pulp of Cara Cara navel orange. Carotenoid content in both peel and pulp of citrus fruit was the highest in Citrus reticulata Blanco and lowest in Citrus grandis Osbeck. Consequently, as far as the health protection value is considered, fruit of Citrus reticulata Blanco ranks probably higher than other citrus fruits. In fruit of most Citrus reticulata varities, β-cryptoxanthin was the main carotenoid component in pulp and its amount approximated that of lutein in peel. Content of lutein, zeaxanthin and β-cryptoxanthin in peel was about 2.515 times that in pulp on the basis of fresh weight. Thus peel was inferred to be the principal location for the carotenoid stock in citrus fruit.
In both peel and pulp of citrus fruit, the major carotenoids were lutein, zeaxanthin and beta-cryptoxanthin. β-carotene content was relatively low and extremely low was the amount of α-carotene. Among the 53 cultivars tested, lycopene was detected only in pulp of Cara Cara navel orange. Carotenoid content in both peel and pulp of citrus fruit was the highest in Due, as far as the health protection value is considered, fruit of Citrus reticulata Blanco ranks probably higher than other citrus fruits. In fruit of most Citrus reticulata varities, β-cryptoxanthin was the main carotenoid component in pulp and its amount approximated that of lutein in peel. Content of lutein, zeaxanthin and β-cryptoxanthin in peel was about 2.515 times that in pulp on the basis of fresh weight. Thus peel was inferred to be the principal location for the carotenoid stock in citrus fruit.