Provitamin-A and Xanthophyll Carotenoids in Vegetables and Food Grains of Nutritional and Medicinal importance

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.