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• W2185992485 abstract "The (j-carotene contents of vegetables and fruits were determined using the AOAC open-column (magnesia and Hyflo Super Cel mixture) chromatographic method and compared with a newly developed reversed-phase HPLC method, in which carotenoids were separated isocratically on an octadecyisilane (C 18) column using a ternary mixture of acetonitrile, methanol and ethyl acetate. Preliminary results obtained for 20 vegetables and 10 fruits showed that the AOAC method gave falselY'elevated results for samples containing Q-carotene, as well as those with very low (j-carotene concentrations. On the other hand, the HPLC method successfully separated and quantitated the major caro­ tenoids present, namely lutein, cryptoxanthin, Iycopene, 1- and Q-carotenes in addition to (j-carotene. The carotenoid composition of most of the green vegetables was rather consistent, comprising only of lutein and (j-carotene. In contrast, there was no clear pattern of carotenoids present in the other vegetables and fruits, where several other ca­ rotenoids were detected in varying proportions. Vitamin A activity, expressed as fJ.g retinol equivalent (REl. and calculated on the basis of all provitamin A carotenoids (cry­ ptoxanthin, 'Y-, a- and (3-carotenes) detected, showed that most of the green leafy vegetables, including several sayur kampung, had high RE. Several green non-leafy and other vegetables were found to have low and medium RE. None of the fruits studied may be said to have high vitamin A activity _ REcalculated on the basis of results from the AOAC method was found to be erroneously low for samples with significant proportions of provitamin A carotenoids other than (j-carotene, and falsely elevated for those with a-carotene. Total carotenoid concentrations can be estimated by taking absorbance reading of sample extracts directly in a spectrophotometer or by the HPLC method. The study clearly shows that the HPLC method would give a more complete picture of the carotenoid composition as well as a more accurate quantitation of the provitamin A activity of the vegetables and frUits. The nutritional significance of the findings are obvious since these foods are important sources of vitamin A for the majority of the com­ munities in the country." @default.
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• W2185992485 date "1990-01-01" @default.
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• W2185992485 title "ANALYTiCAL AND NUTRITIONAL ASPECTS OF CAROTENOIDS IN VEGETABLES AND FRUITSi SOME PRELIMINARY RESULTS" @default.
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