F. Kao, May-June Tsou, Y. Chiu, Shu-Han Chang, Wen-Dee Chiang
{"title":"A Comparison and Extension of Methods for Carotenoids Detection in Green Vegetables Grown in Taiwan","authors":"F. Kao, May-June Tsou, Y. Chiu, Shu-Han Chang, Wen-Dee Chiang","doi":"10.6578/TJACFS.2009.018","DOIUrl":null,"url":null,"abstract":"This study examined several factors that affect the precision and accuracy of the quantitative determination of lutein, zeaxanthin, and fl-carotene. A modified and extended method for the analysis of carotenoids in green leafy vegetables was described. The procedure involves acetone extraction of carotenoids from a homogenized sample and saponification of the extract using a strong base resin (Ambersep 900 OH). Compared to the traditional protocol, Resin protocol reduced the analysis time from 4h to 1.5h, required less solvent and resulted in a higher recovery of carotenoids. In order to prevent oxidation of carotenoids, BHT was added in the beginning of extraction at a concentration of 0.1% (w/v) of solvent. The result also showed that fresh vegetables were superior to freeze-dried samples because the former had a higher extracting efficiency. A high amount of all transforms of lutein and n-carotene was found in sanchi, spinach, and Chinese kale.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2009-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Taiwanese Journal of Agricultural Chemistry and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6578/TJACFS.2009.018","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Immunology and Microbiology","Score":null,"Total":0}
引用次数: 1
Abstract
This study examined several factors that affect the precision and accuracy of the quantitative determination of lutein, zeaxanthin, and fl-carotene. A modified and extended method for the analysis of carotenoids in green leafy vegetables was described. The procedure involves acetone extraction of carotenoids from a homogenized sample and saponification of the extract using a strong base resin (Ambersep 900 OH). Compared to the traditional protocol, Resin protocol reduced the analysis time from 4h to 1.5h, required less solvent and resulted in a higher recovery of carotenoids. In order to prevent oxidation of carotenoids, BHT was added in the beginning of extraction at a concentration of 0.1% (w/v) of solvent. The result also showed that fresh vegetables were superior to freeze-dried samples because the former had a higher extracting efficiency. A high amount of all transforms of lutein and n-carotene was found in sanchi, spinach, and Chinese kale.