Determination of Major Carotenoids in Processed Tropical Leafy Vegetables Indigenous to Africa

作     者：Viviane Nkonga Djuikwo Djuikwo Richard Aba Ejoh Inocent Gouado Carl Moses Mbofung Sherry A. Tanumihardjo 

作者机构：不详 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2011年第2卷第8期

页      面：793-802页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Carotenoids Processing Vegetables Vitamin A Component 

摘      要：Tropical leafy-vegetables (n = 21) indigenous to Cameroon, Africa, were collected, processed, and analyzed for carotenoids by HPLC. The processing techniques used were oven drying;sun-drying;squeeze-washing and boiling;and a combination of boiling in alkaline salt and squeeze-washing. Carotenoids included lutein, α-carotene, zeaxanthin, β-cryptoxanthin, and β-carotene (all-trans, 13-cis, and 9-cis), which varied by species (P 40% of total carotenoids. Traditional preparation and processing procedures led to significant losses of carotenoids and β-carotene was most affected during sun-drying with a maximum of 73.8% loss observed in A. acanthochiton.