Identification and Quantification of Major Carotenoids in Some Vegetables

  • EL-Qudah
N/ACitations
Citations of this article
9Readers
Mendeley users who have this article in their library.

Abstract

An HPLC study of 6 raw vegetables (Okra, green beans, eggplant zucchini, carrot and tomato) most frequently consumed worldwide was carried out to determine their carotenoid composition. The samples were purchased from supermarket in the city of Boston, USA. Neoxanthin, violaxanthin and lutein were contained in all samples except tomato for neoxanthin, carrot and tomato for violaxanthin and carrot for lutein. β-carotene was contained in all samples while α-carotene was contained only in carrot. Lycopene was contained in okra, green beans and tomato. Carrot had α-carotene and β-carotene as principal carotenoids and lutein as minor component. Relatively high ratios (9-cis to all-trans β-carotene) of above 0.2 g/g were noted in green beans, eggplant and okra.

Cite

CITATION STYLE

APA

EL-Qudah. (2009). Identification and Quantification of Major Carotenoids in Some Vegetables. American Journal of Applied Sciences, 6(3), 492–497. https://doi.org/10.3844/ajassp.2009.492.497

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free