Resumo

RODRIGUEZ-RESTREPO, Robert Augusto; VALDES-RESTREPO, Magda Piedad; ORTIZ-LOPEZ, Juan José  e  ORTIZ-GRISALES, Sanin. Carotenogenesis and pigments in Cucurbita spp. rev.udcaactual.divulg.cient. [online]. 2023, vol.26, n.1, e2218.  Epub 26-Jun-2023. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v26.n1.2023.2218.

Carotenoids are organic pigments that the body cannot synthesize and must be supplied in the human diet. This review article aims to approach the carotenogenic route and the predominant pigments in the fruits of Cucurbits, as this is one of the vegetables with the highest content of carotenoids of yellow and orange tones. Relevant literature on the subject was collected from scientific books and articles, identifying that the genus Cucurbita, being cross-pollinated in nature, expresses high phenotypic and genotypic variability, which is affected by the environment and, this implies high variability in the carotenoid composition of the fruit, both quantitatively and qualitatively. Carotenoids are responsible for giving characteristic color to flowers and fruits, apocarotenoids are known to give aromas, fragrances, and flavors. The biosynthesis and storage of carotenoids are generated in the plastids, the pathway of methylerythritol diphosphate (MEP) to lycopene can synthesize these pigments where it bifurcates to α-carotene and β-carotene and later, by hydroxylations, xanthophylls are generated. Its importance in the accumulation of carotenoids in fruits lies in the multiple functions and benefits in plants, animals, and humans as photoreceptors and photoprotectors of light, agroindustrial colorants, antioxidants, reduction of chronic diseases, precursors of vitamin A, among other benefits. Highlighting the high content of total carotenes in Cucurbits, with more than 600 μg / g in Cucurbita moschata found in improved genotypes.

Palavras-chave : Antioxidants; Butternut squash; Carotenoids; α-carotene; β-carotene.

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