Identification and quantification of carotenoid in commonly consumed agricultural crops in Korea

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-18 DOI:10.1007/s10068-024-01788-6

Chi Young Hwang, Eui-Sang Cho, Dae-Ok Kim, Hyungjae Lee, Jae-Kwang Kim, Myung-Ji Seo

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Abstract

Phytochemicals are micronutrients known for promoting human health. Among them, carotenoids are natural pigments and crucial bioactive compounds due to their outstanding antioxidant properties. In this study, carotenoids from agricultural crops commonly consumed in Korea were analyzed. Carotenoids were extracted from 61 samples, considering factors such as crop type, color, part, and processing method. Identification and quantification of extracted carotenoids were then performed using HPLC–PDA. The results showed that most green and red leafy vegetables were good sources (> 900 μg/100 g DW) of carotenoids. The carotenoid contents were found to vary depending on the crop part. Colored cereals and their processed products exhibited low carotenoid contents (< 10 μg/100 g DW), while white rice, certain wheat products, adlay, and mushrooms contained no detectable carotenoids. Losses of carotenoids were observed in certain crops during cooking and processing. This study provides valuable insights into the carotenoid content of commonly consumed agricultural crops.

Graphical abstract

Abstract Image

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在韩国常见的食用农作物中类胡萝卜素的鉴定和定量

植物化学物质是众所周知的促进人体健康的微量营养素。其中，类胡萝卜素是天然色素和重要的生物活性化合物，具有突出的抗氧化性能。在这项研究中，分析了韩国常见的农作物中的类胡萝卜素。考虑作物类型、颜色、部位、加工方法等因素，从61份样品中提取类胡萝卜素。用HPLC-PDA对提取的类胡萝卜素进行鉴定和定量。结果表明，大多数绿叶和红叶蔬菜是类胡萝卜素的良好来源（> 900 μg/100 g DW）。类胡萝卜素含量因作物部位而异。有色谷物及其加工产品的类胡萝卜素含量较低（10 μg/100 g DW），而白米、某些小麦产品、延迟和蘑菇中未检测到类胡萝卜素。在某些作物的烹调和加工过程中观察到类胡萝卜素的损失。这项研究提供了有价值的见解，通常食用的农作物类胡萝卜素的含量。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.