About this Agricultural and Biological Sciences article
Carotenoids in Finnish foods: vegetables, fruits, and berries by Marina I. Heinonen; Velimatti Ollilainen; Eeva K. Linkola; Pertti T. Varo; Pekka E. Koivistoinen is a Agricultural and Biological Sciences article available to read on EtoBox.
In this study 69 items of vegetables, fruits, berries, mushrooms, and their respective products were analyzed for carotenoids by a high-performance liquid chromatographic (HPLC) method. Lutein and @-carotene were the predominant carotenoids in all samples except rutabaga, celeriac, mushrooms, and raisins. The amount of lutein (possibly containing some zeaxanthin) was at its highest in the green vegetables parsley, celery, dill, and spinach (24400 pg/ 100 g). Carrot, parsley, dill, spinach, broccoli, leek, celery, sweet red pepper, tomato ketchup, and chantarelle were very rich in p-carotene (1000-7600 pg/lOO g), and thus these items also contribute significantly to the vitamin A activity expressed as retinol equivalents (RE). a-Carotene (range 12-530 pg/lOO g) was present in carrot, bean, sweet yellow pepper, orange, mandarin, banana, avocado, cloudberry, raspberry, frozen corn, and prune, with traces found in many other samples. y-Carotene was found only in tomato, where lycopene was the predominant carotene as it was in tomato ketchup. Small amounts of cryptoxanthin were present in some vegetables, fruits, berries, and their products. In sweet red pepper capsanthin was also quant
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- Author
- Marina I. Heinonen; Velimatti Ollilainen; Eeva K. Linkola; Pertti T. Varo; Pekka E. Koivistoinen
- Published
- 1989
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)