Comparison of Alpha‐ and Beta‐carotene Content of Supermarket Versus Roadside Stand Produce

Abstract

Roadside stand and supermarket vegetables and fruit were analyzed for their alpha-and beta-carotene content. The produce was obtainedfrom a major local supermarket chain and three r d i d e stands. Eleven vegetables and one fruit were sampled during a ten week period between July and September of 1985. SigniJicant differences at the 0.05 level for beta-carotene were observed between supermarket and roaakide stand produce for Swiss chard, red tomatoes and green peppers with roadside stands having higher concentrations for all. Alphacarotene was shown to be non-signi+cant at the 0.05 level for all produce.

Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model

“…There was no significant difference in total carotene content between raw (6.75 ± 0.73 mg/100 g FW), blanched (6.44 ± 0.01 mg/100 g FW), and cooked (6.86 ± 0.41 mg/100 g FW) carrot puree samples. The levels of carotenes found in these carrot puree samples were similar to that reported for carrots by others (6.65-16.65 mg/100 g FW) (Bushway, Yang, & Yamani, 1986;Miglio, Chiavaro, Visconti, Fogliano, & Pellegrini, 2008;Siong & Lam, 1992). Small amounts of carotenes were found in the puree supernatant after blending:~0.9% of total for raw carrot puree,~1.4% for blanched carrot puree, and~0.5% for cooked carrot puree.…”

In VitroAntioxidative Evaluation ofα- andβ-Carotene, Isolated from Crude Palm Oil

“…The minor peak at 466.6 nm is that of α -carotene which is in correlation with the extinction coefficient (1, 02, 979 L mol −1  cm −1 ) of α -carotene [21]. …”

Minimally Processed Refrigerated Fruits & Vegetables

“…Fruits and vegetables purchased from roadside stands are assumed to have higher nutrient values than those obtained from supermarkets. Ascorbic acid and beta-carotene contents of tomatoes from roadside stands were found in studies by Bushway et al (1989) and Bushway, Yang, and Yamani (1986) to be significantly higher than levels of the same nutrients in supermarket Bushway, Yang, and Yamani 1986;Bushway et al 1989.…”

“…As the authors state, however, tomato samples in the ascorbic acid study (Bushway et aI. 1989) were harvested the night before or the same day as purchased, and in the carotenoid study the same day as harvested (Bushway, Yang, and Yamani 1986). Supermarket tomato samples in both studies were harvested at least 7-10 whole days prior to purchase.…”