determination of major carotenoids in processed tropical leafy vegetables indigenous to africa测定的主要类胡萝卜素处理热带蔬菜产于非洲.pdfVIP

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determination of major carotenoids in processed tropical leafy vegetables indigenous to africa测定的主要类胡萝卜素处理热带蔬菜产于非洲.pdf

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determination of major carotenoids in processed tropical leafy vegetables indigenous to africa测定的主要类胡萝卜素处理热带蔬菜产于非洲

Food and Nutrition Sciences, 2011, 2, 793-802 793 doi:10.4236/fns.2011.28109 Published Online October 2011 (http://www.SciRP.org/journal/fns) Determination of Major Carotenoids in Processed Tropical Leafy Vegetables Indigenous to Africa 1 1,2 3 1 Viviane Nkonga Djuikwo , Richard Aba Ejoh , Inocent Gouado , Carl Moses Mbofung , Sherry A. Tanumihardjo2 1Department of Food Science Nutrition, University of Ngaoundéré, Ngaoundéré, Cameroon; 2Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, USA; 3Biochemistry Department, Faculty of Science, University of Douala, Cameroon. Email: ejohrab@ th st th Received April 14 , 2011; revised August 1 , 2011; accepted August 8 , 2011. ABSTRACT Tropical leafy-vegetables (n = 21) indigenous to Cameroon, Africa, were collected, processed, and analyzed for caro- tenoids 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 0.001). With the exception of P. purpureum and H. sabdarifa, lutein and β-carotene were the predominant carotenoids. In the oven dried vegeta- bles, β-carotene was between 15% and 30% of total carotenoids and the values ranged from 7.46 ± 0.04 in T. indica to 39.86 ± 2.32 mg/ 100 gDW in V. oleifera. Lutein concentrations for these leafy vegetables ranged from 11.87 ± 0.7 in H. sabdarifa to 75.0 ± 3.6 mg/ 100 g DW in V. colorata and made up 40% of total carotenoids. Traditional prepara