Lutein content of selected Indian vegetables and vegetable oils determined by HPLC

Chandrashekar, A. and Mamatha, B. S. and Baskaran, V. (2009) Lutein content of selected Indian vegetables and vegetable oils determined by HPLC. Journal of Food Composition and Analysis (22). pp. 632-636. ISSN 0889-1575

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Abstract

Fruits and vegetables are good sources of vitamins, minerals and carotenoids. In this study, lutein and zeaxanthin content of selected vegetables and vegetable oils commonly used in the Indian diet have been determined by high performance liquid chromatography (HPLC). Data generated from this study is vital for the accurate determination of the dietary intake of lutein and development of comprehensive food tables. Among vegetables studied, the lutein level ([mu]g/100gm edible portions) was the highest for pumpkin (10,620), chilli (1,900) and brinjal (eggplant or aubergine) (1,800), respectively. Lutein level varied ranging from 65 to 990

Item Type:	Article
Uncontrolled Keywords:	Lutein Zeaxanthin Carotenoid-rich foods Vegetables Vegetable oils Indian diet HPLC Age-related macular degeneration ARMD Food analysis Food composition
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 23 Vegetables
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Nov 2013 07:21
Last Modified:	13 Nov 2013 07:21
URI:	http://ir.cftri.res.in/id/eprint/9029

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