Lutein and β-Carotene in Selected Asian Leafy Vegetables
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2017, Vol 3, Issue 3
Abstract
Carotenoids, such as lutein and β-carotene are generally recognized as antioxidants. However, only β-carotene has the pro-vitamin A activity. This study determined lutein and β-carotene in Asian leafy vegetables using reversed-phase high pressure liquid chromatography (HPLC). The selected samples were Chinese mustard (Brassica juncea var. rugose), water spinach (Ipomoea aquatic), Chinese spinach (Amaranthus tricolor), coriander (Coriandrum sativum), Chinese flowering cabbage (Brassica parachinensis), Chinese broccoli (Brassica oleracea alboglabra) and Chinese white cabbage (Brassica chinensis). Carotenoids were extracted from samples into 5% (w/v) calcium carbonate and acetone. The extracts were then concentrated at 4 °C and filtered prior to HPLC analysis. The recoveries for β-carotene and lutein were 132% and 100%, respectively. The coefficient of variation for inter-variability study was < 3.8% and for intra-variability study < 11%. The range of β-carotene in the selected vegetables was 1974-6604 μg/100 g (wet weight basis), or 329-1101 μg/100 g retinol equivalent (RE). Measured lutein contents were between 694- 5919 μg/100 g. Chinese broccoli had the highest pro-vitamin A activity (1101 μg RE per 100 g). The β-carotene data reported here was useful for estimating the pro-vitamin A intake from consuming the Asian leafy vegetables.
Authors and Affiliations
Maria V. Chandra-Hioe, Hassan H. Rahman, Jayashree Arcot
Keywords
Related Articles
- EP ID EP223395
- DOI 10.17756/jfcn.2017-043
- Views 134
- Downloads 0
Effect of Herbal Antimicrobials on Bacterial Strains of Foods of Vegetable and Animal Origin
At the face of emergence of multiple antibiotic resistant strains, herbal antimicrobials are looked as the future drugs for therapeutics, and also as food preservative. This study was undertaken to understand the antimic...
Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream
The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in pr...
Proceedings of the Fourth International Conference on Food Chemistry & Technology (FCT-2018)
Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms...
Proceedings of the First Probiotics Summit (PBS-2015)
Women worldwide continue to be infected with HIV at an alarming rate. The majority of Human Immunodeficiency Virus (HIV) infections occur by the mucosal route during unprotected vaginal sexual intercourse.
Proceedings of the Inaugural International Conference on Probiotics Health and Nutraceuticals (IPN-2016)
Due to their lack of pathogenicity, most LAB species have received the GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration.