2024-03-28T21:09:43Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/934332020-06-01T11:21:08Zcom_10261_42343com_10261_2col_10261_42344
2014-03-11T13:50:12Z
urn:hdl:10261/93433
Carotenoid composition in raw and cooked Spanish vegetables
Granado, F.
Olmedilla Alonso, Begoña
Blanco, Isabel
Rojas Hidalgo, E.
An HPLC study of 18 of the fresh vegetables (raw and cooked) most frequently consumed in Spain was done to determine their carotenoid composition. The results are grouped according to the color of the edible portion of each: green, red-orange, or yellowish-white vegetables. beta-Carotene and lutein were found to be present in all of the vegetables analyzed except the sweet red pepper, which contains zeaxanthin but not lutein. Lutein and zeaxanthin are present in five of the vegetables analyzed, with the highest concentration of both of these components being found in spinach. In green and yellowish-white vegetables, lutein predominates over beta-carotene. Red-orange vegetables show a wider carotenoid profile, in which the lutein levels are surpassed by other carotenoids (e.g., lycopene in tomatoes, alpha- and beta-carotene in carrots). Boiling was not found to alter the carotenoid profile of the samples, but the amounts of carotenoids quantified were higher when compared to those in raw samples.
2014-03-11T13:50:12Z
2014-03-11T13:50:12Z
1992
2014-03-11T13:50:12Z
artículo
Journal of agricultural and food chemistry 40: 2135- 2140 (1992)
http://hdl.handle.net/10261/93433
10.1021/jf00023a019
eng
closedAccess
American Chemical Society