Determination of carotenoids in Chinese vegetables

被引：46
|
作者：
Wills, RBH [1 ]
Rangga, A [1 ]
机构：
[1] BANDUNG INST TECHNOL, BANDUNG, INDONESIA
来源：
FOOD CHEMISTRY | 1996年 / 56卷 / 04期
关键词：
D O I：
10.1016/0308-8146(95)00226-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Seven leafy Chinese vegetables, gau choi (Allium tuberosum), een choi (Amaranthus tricolor), baak choi (Brassica chinensis), choi sum (Brassica parachinensis), wong baak (Brassica pekinensis), ong choi (Ipomoea aquatica) and sai yeung choi (Rorippa nasturtium aquaticum) were analysed for carotenoids by reversed-phase HPLC and gradient elution. Sixteen carotenoids were identified as being present at levels of more than 2% of total carotenoids. For all leafy vegetables, lutein was the major carotenoid with beta-carotene present at substantial levels. Violaxanthin, neoxanthin, antheraxanthin and mutatoxanthin were also important contributors in specific produce. Copyright (C) 1996 Elsevier Science Ltd
引用
收藏
页码：451 / 455
页数：5
相关论文
共 50 条
  • [21] Micellarisation of Carotenoids from Raw and Cooked Vegetables
    L. Ryan
    O. O’Connell
    L. O’Sullivan
    S. A. Aherne
    N. M. O’Brien
    Plant Foods for Human Nutrition, 2008, 63 : 127 - 133
  • [22] Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables
    Khoo, Hock-Eng
    Prasad, K. Nagendra
    Kong, Kin-Weng
    Jiang, Yueming
    Ismail, Amin
    MOLECULES, 2011, 16 (02): : 1710 - 1738
  • [23] A simple, sensitive HPLC-DAD method for simultaneous determination of carotenoids, chlorophylls and α-tocopherol in leafy vegetables
    Zeb, Alam
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 11 (03) : 979 - 986
  • [24] A simple, sensitive HPLC-DAD method for simultaneous determination of carotenoids, chlorophylls and α-tocopherol in leafy vegetables
    Alam Zeb
    Journal of Food Measurement and Characterization, 2017, 11 : 979 - 986
  • [25] Extraction Methods for Obtaining Carotenoids from Vegetables - Review
    Prado, Juliana M.
    Veggi, Priscilla C.
    Meireles, M. Angela A.
    CURRENT ANALYTICAL CHEMISTRY, 2014, 10 (01) : 29 - 66
  • [26] Dietary carotenoids, vegetables, and lung cancer risk in women
    Wright, ME
    Mayne, ST
    Swanson, CA
    Alavanja, MCR
    AMERICAN JOURNAL OF EPIDEMIOLOGY, 2001, 153 (11) : S46 - S46
  • [27] In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables
    Granado-Lorencio, Fernando
    Olmedilla-Alonso, Begona
    Herrero-Barbudo, Carmen
    Blanco-Navarro, Inmaculada
    Perez-Sacristan, Belen
    Blaquez-Garcia, Silvia
    FOOD CHEMISTRY, 2007, 102 (03) : 641 - 648
  • [28] Effect of fibre on the bioaccessibility of carotenoids from a combination of vegetables
    O'Connell, O. F.
    Ryan, L.
    O'Brien, N. M.
    PROCEEDINGS OF THE NUTRITION SOCIETY, 2007, 66 : 113A - 113A
  • [29] Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables
    Taungbodhitham, AK
    Jones, GP
    Wahlqvist, ML
    Briggs, DR
    FOOD CHEMISTRY, 1998, 63 (04) : 577 - 584
  • [30] Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables
    Andarwulan, Nuri
    Kurniasih, Dewi
    Apriady, Riza Aris
    Rahmat, Hardianzah
    Roto, Anna V.
    Bolling, Bradley W.
    JOURNAL OF FUNCTIONAL FOODS, 2012, 4 (01) : 339 - 347
12345