Carotenoid composition in raw and cooked Spanish vegetables

Granado, Fernando; Olmedilla, B.; Blanco, I.; Rojas-Hidalgo, E

doi:10.1021/jf00023a019

Cited by 211 publications

(165 citation statements)

References 14 publications

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“…The b-carotene concentrations in red pepper encountered in the present study are similar to those reported by Granado et al [11], Muller [12], Godoy and RodriguezAmaya [23], lower than the 29 mg/g found by Heinonen et al [6].…”

Section: Quantitative Compositionsupporting

confidence: 90%

“…Heinonen et al [6], Granado et al [11], Muller [12], and Rahman and Buckle [13] did not detect lutein in red pepper.…”

Section: Quantitative Compositionmentioning

confidence: 99%

“…The absorption spectrum of phytofluene (7,8,11,12,7 0 ,8 0 -hexahydro-c,c-carotene) with well-defined spectral structure and l max in the UV region reflects the chromophore of an acyclic carotenoid with only five conjugated double bonds. The mass spectrum displayed a molecular ion at m/z 542 equivalent to C 40 H 62 and a fragment at m/z 205 corresponding to the loss of the 7,8,11,12-dihydro-c group.…”

Section: Qualitative Compositionmentioning

confidence: 99%

“…In ripe red pepper, the color of which is attributed to capsanthin and capsorubin, there are also marked differences in reported carotenoid compositions [9][10][11][12][13][14][15][16]. While many of these differences are due to natural variation, analytical variability may also be involved.…”

Section: Introductionmentioning

confidence: 99%

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Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Azevedo-Meleiro

Rodriguez–Amaya

2009

J of Separation Science

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Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MSThe carotenoids of a yellow (F 1 Amanda hybrid) and a red (F 1 Magali hybrid) pepper (Capsicum annuum L.) at the ripe stage, marketed in Campinas, Brazil, were identified by the combined use of the chromatographic behavior, absorption spectra, and chemical reactions, confirmed by the mass spectra. HPLC was carried out with a Spherisorb ODS 2 (C18, monomeric, 3 mm, 4.6 Â 150 mm) column and DAD and mass detector. The main carotenoids in the yellow pepper were violaxanthin (27.1-36.6 mg/g), lutein (5.3-9.3 mg/g), and b-carotene (1.6-3.9 mg/g). Neoxanthin, (Z)-violaxanthin, (Z)-antheraxanthin, (Z)-lutein, a-cryptoxanthin, b-cryptoxanthin, z-carotene, a-carotene, and phytofluene were also found as minor carotenoids. In red pepper, the major carotenoids were capsanthin (29.2-36.2 mg/g), lutein (5.8-8.7 mg/g), b-carotene (5.1-6.8 mg/g), and violaxanthin (1.8-3.6 mg/g). Minor carotenoids were capsorubin, b-apo-8 0 -carotenal, antheraxanthin, zeaxanthin, and b-cryptoxanthin.

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Section: Quantitative Compositionsupporting

confidence: 90%

“…Heinonen et al [6], Granado et al [11], Muller [12], and Rahman and Buckle [13] did not detect lutein in red pepper.…”

Section: Quantitative Compositionmentioning

confidence: 99%

Section: Qualitative Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Azevedo-Meleiro

Rodriguez–Amaya

2009

J of Separation Science

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“…Nutrient and TAC intake were calculated using the 780-item Italian food database of the European Institute of Oncology (Milani, Italy) (Salvini, 1997) integrated with TAC values of more than 150 raw foods measured as Trolox-equivalent antioxidant capacity (Pellegrini et al, 2003(Pellegrini et al, , 2006. To evaluate carotenoid intake, data from the United States Department of Agriculture (http://www.ars.usda.gov/Services/docs.htm?docid ¼ 17477; accessed June 2008) integrated with European data extracted from the literature (Heinonen et al, 1989;Granado et al, 1992;Hart and Scott, 1995;Muller, 1996) were used to assign values of carotenoid content to each food item in the 3-day weighed food records according to the following protocol: all values found in the literature were converted to mg per 100 g food; values expressed on dry weight were converted to wet weight on the basis of the moisture content specified in the European Institute of Oncology database; when several values were reported from literature sources, the highest value was used; if there was no information about the carotenoid content of a food item, a value was assigned using data of a similar food item (for example, same botanical group).…”

Section: Dietsmentioning

confidence: 99%

Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene

et al. 2009

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Background and objectives: A cross-sectional observation suggests that total antioxidant capacity (TAC) of the diet positively affects plasma concentrations of b-carotene independent of b-carotene intake. This study was carried out to investigate the effect of two dietary strategies, designed to be comparable in fruits, vegetables, fibre, alcohol and b-carotene intake but substantially different in their TAC, on changes in antioxidant intake and antioxidant status, and in particular in circulating b-carotene concentrations. Subjects: A randomized cross-over intervention trial involving 33 healthy participants and consisting of two 14-day dietary periods (high TAC diet, HT; low TAC diet, LT) with a 14-day washout in between was conducted. Results: Energy, macronutrient, dietary fibre, alcohol and b-carotene intake was not significantly different between LT and HT, whereas intake of other carotenoids and dietary TAC was significantly higher in the HT than in the LT (Po0.001). Circulating carotenoids (with the exception of a-carotene, which followed an inverse trend) and a-tocopherol decreased significantly during the LT and increased during the HT period. Among these, b-carotene almost doubled its concentration in plasma after the HT diet. Conclusions: The increase in circulating b-carotene along with the increase in dietary TAC suggests that plasma b-carotene could be a marker of TAC intake rather than of b-carotene intake itself. This may explain, in part, why b-carotene supplementation alone has shown no benefit in chronic disease prevention and adds to a putative beneficial role of high dietary TAC diets, which merits further investigation.

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Carotenoid Pigments and Colour of Hermaphrodite and Female Papaya Fruits (Carica papaya L) cv Sunrise During Post-Harvest Ripening

Cano

Ancos

Lobo

et al. 1996

J. Sci. Food Agric.

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Carotenoid composition in raw and cooked Spanish vegetables

Cited by 211 publications

References 14 publications

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC‐DAD‐MS

Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene

Carotenoid Pigments and Colour of Hermaphrodite and Female Papaya Fruits (Carica papaya L) cv Sunrise During Post-Harvest Ripening

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