Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66076
Type: Artigo de periódico
Title: New data on the carotenoid composition of raw salad vegetables
Author: Niizu, PY
Rodriguez-Amaya, DB
Abstract: This study was carried out to determine the concentrations of the principal carotenoids of eight vegetables (Nantes carrot, chicory, Boston and curly lettuce, green bell pepper, rucula, Carmen tomato and cress), which are the most consumed in raw salad by the Brazilian population. The samples were purchased from three major supermarkets in the city of Sao Paulo. For each vegetable, six composite samples collected at different times during the year were analyzed individually. The green vegetables had lutein (7.7-56.1 mu g/g), beta-carotene (2.7-35.3 mu g/g), violaxanthin (4.6-31.7 mu g/g) and neoxanthin (3.1-20.5 mu g/g) as principal carotenoids. Boston and curly lettuce also contained lactucaxanthin (7.5 and 6.7 mu g/g, respectively). Carrot had a-carotene (35.0 mu g/g) and beta-carotene (61.5 mu g/g) as principal carotenoids and lutein (5.1 mu g/g) as minor component. Tomato, a rich source of lycopene (35.4 mu g/g), also contained lutein (1.0 mu g/g) and beta-carotene (3.2 mu g/g) in much smaller amounts. (c) 2004 Elsevier Inc. All rights reserved.
Subject: carotenoids
leafy vegetables
bell pepper
carrot
tomato
Country: EUA
Editor: Academic Press Inc Elsevier Science
Rights: fechado
Identifier DOI: 10.1016/j.jfca.2004.09.001
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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