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Título

Carotenoid composition in raw and cooked Spanish vegetables

Autor Granado, F.; Olmedilla Alonso, Begoña ; Blanco, Isabel; Rojas Hidalgo, E.
Fecha de publicación 1992
EditorAmerican Chemical Society
Citación Journal of agricultural and food chemistry 40: 2135- 2140 (1992)
ResumenAn 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.
URI http://hdl.handle.net/10261/93433
DOI10.1021/jf00023a019
Identificadoresdoi: 10.1021/jf00023a019
issn: 1520-5118
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