Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9886/
IJFST-07-11 |
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| Title |
Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance
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| Creator |
Mamatha, Bangera Sheshappa
Sangeetha, Ravi Kumar Baskaran, V. |
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| Subject |
23 Vegetables
21 Cereals 04 Vitamins |
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| Description |
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.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9886/1/International_Journal_of_Food_Science_and_Technology_2011%2C_46%2C_315%E2%80%93323.pdf
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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