Autori: Jafar Muhammad EL-Qudah

Editorial: Science Publications , American Journal of Applied Sciences , 6 (3): , p.492-497, 2009.

Rezumat:

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.

Cuvinte cheie: carotenoids, vegetables, HPLC, β-carotene, lutein, Jordan

URL: http://www.scipub.us/