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Comparative study on the levels of carotenoids lutein, zeaxanthin and b-carotene in Indian spices of nutritional and medicinal importance

Aruna, G. and Baskaran, V. (2010) Comparative study on the levels of carotenoids lutein, zeaxanthin and b-carotene in Indian spices of nutritional and medicinal importance. Food Chemistry, 123. pp. 404-409.

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Abstract

The carotenoid levels in Indian spices of nutritional and medicinal importance were determined using high performance liquid chromatography. Lutein (L) and zeaxanthin (Z) levels (mg/100 g dry wt) in curry leaves (27.34), spearmint (18.0), green chilli (13.74), coriander leaves (9.92) and mustard seeds (1.2) were higher (2–22-fold) than mace, anise seeds, onion, fenugreek seeds and carum seeds (0.62 and 0.85) whilst their levels in cumin seeds, black pepper, green cardamom and coriander seeds were in the range of 0.32– 0.47. b-Carotene (mg/100 g dry wt) was higher in coriander leaves (67.5), green chilli (9.06), curry leaves (8.95) and spearmint (7.5) than black cardamom (0.22) and coriander seeds (0.22), respectively. Neoxanthin, violaxanthin and a-carotene levels were also discussed. Spices analysed are a better source of L + Z than b-carotene (except for coriander leaves). Usage of spices as an adjuvant in food preparations also provides L + Z as antioxidants.

Item Type: Article
Uncontrolled Keywords: ARMD,Lutein and zeaxanthin, spices, b-Carotene, Neoxanthin Violaxanthin
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 10:56
Last Modified: 09 May 2012 05:03
URI: http://ir.cftri.com/id/eprint/10095

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