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Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance

Mamatha, Bangera Sheshappa and Sangeetha, Ravi Kumar and Baskaran, V. (2011) Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance. International Journal of Food Science and Technology, 46. pp. 315-323.

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Abstract

This study reports carotenoid composition of vegetables (n = 56), cereals (n = 12), pulses and legumes (n = 12), analysed by HPLC. It was hypothesised that food grains, like vegetables may be good sources of carotenoids. Amongst vegetables, higher level (mg ⁄ 100 g dry weight) of lutein (210–419) was detected in green ⁄ red ⁄ capsicum and yellow zucchini, whilst zeaxanthin was dominant in kenaf (4.59). b-Carotene (mg ⁄ 100 g dry weight) was higher in green capsicum and kenaf (48,159) whilst carrot, ivy gourd and green capsicum contain a-carotene (22–110). Amongst food grains, chickpea, split red gram and flaxseed contain higher levels (lg ⁄ 100 g dry weight) of lutein (185–200) whilst zeaxanthin level was highest in puffed chickpea (1.8). Red unpolished parboiled rice was richest (lg ⁄ 100 g dry weight) in b-carotene (67.6) whilst whole black gram contained higher levels of a-carotene (52.7). Thus, results indicate that chickpea and red unpolished parboiled rice are good sources of carotenoids. These carotenoid-rich vegetables and grains may be exploited to meet the lutein and b-carotene requirement.

Item Type: Article
Uncontrolled Keywords: a-Carotene, b-carotene, food grains, lutein, retinol equivalent, vegetables, zeaxanthin
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Feb 2011 10:04
Last Modified: 03 Oct 2018 06:31
URI: http://ir.cftri.com/id/eprint/9886

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