Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)

An interlaboratory comparison was done for the analysis of carotenoids in freeze-dried mango. The study was performed from July to September 2018. Mango fruit was freeze-dried, homogenized, and packaged under vacuum conditions in portions of 6 g (test sample). Two test samples were sent to the participating laboratories for analysis. Laboratory results were rated using Z-scores in accordance with ISO 13528 and ISO 17043. The standard deviation for proficiency assessment (also called target standard deviation) was determined using a modified Horwitz function and varied between 10% and 25%, depending on the analyte. Out of 14 laboratories from 10 different countries, 9 laboratories (64%) obtained a satisfactory performance (Z ≤ 2) for the analysis of β-carotene. While for 7 laboratories that analyzed α-carotene, (9Z)-β-carotene, β-cryptoxanthin, and zeaxanthin, 4 laboratories (57%) obtained a satisfactory performance. However, only 2 laboratories out of 7 (29%) obtained a satisfactory performance for lutein. Based on the comparability of the analytical results, this study concludes that freeze-dried mango pulp can be used as a reference material for the analysis of α and β-carotene, (9Z)-β-carotene, β-cryptoxanthin, and zeaxanthin by applying different analytical procedures for their extraction and quantification.

Highlights: State-of-the-art analytical techniques applied to analysis of mango carotenoids; Good results for α and β-carotene, (9Z)-β-carotene, β-cryptoxanthin, and zeaxanthin; Quantification of lutein demands extra efforts; A Certified Reference Material is proposed based on analytical results.

Keywords

Dried Mango Fruit Mangifera indica L. Analysis of Carotenoids Carotenoids Analytical Techniques Interlaboratory Comparison Analytical Procedures Extraction and Quantification Interlaboratory Exercise Reference Material Isomers Interlaboratory Analysis Lipophilic Compounds Liquid Chromatography Quality Assurance Composição dos Alimentos