Separation, identification, and quantification of carotenoids in fruits, vegetables and human plasma by high performance liquid chromatography

Khachik, Frederick; Beecher, Gary R.; Goli, Mudlagiri B.; Lusby, William R.

doi:10.1351/pac199163010071

Cited by 222 publications

(119 citation statements)

References 3 publications

Supporting

Mentioning

108

Contrasting

Unclassified

Order By: Relevance

“…(ii) Khachik, Beecher, Goli, and Lusby (1991). 4 Method applied for the identification of the peak: (A) identification by comparison with the retention time and wavelengths of maximum absorption in the UV/Vis spectra of commercial standards; (B) identification by spectral interpretation of the wavelengths of maximum absorption in the UV/Vis spectra and comparison with wavelengths of maximum absorption reported in the literature (Chandrika, Jansz, & Warnasuriya, 2005;Lee, Castle, & Coates, 2001;Mendes-Pinto, Ferreira, Oliveira, & De Pinho, 2004;Taylor, Brackenridge, Vivier, & Oberholster, 2006); (C) identification by the order of chromatographic elution reported in the literature (Chandrika et al, 2005;Khachik et al, 1986;Lee et al, 2001;Mendes-Pinto et al, 2004;Taylor et al, 2006).…”

Section: Effect Of Defrosting Methods On Total and Individual Carotenmentioning

confidence: 99%

“…3 Previamente reportado por (i) Khachik et al (1986). (ii) Khachik et al (1991). 4 Método aplicado para la identificación del pico: (A) identificación por comparación con el tiempo de retención y longitudes de onda de máxima absorción en el espectro de UV/Vis de estándares comerciales; (B) identificación por interpretación del espectro de longitudes de onda de máxima absorción en el espectro de UV/Vis y comparación con longitudes de onda de máxima absorción reportadas en la literatura (Chandrika et al, 2005;Lee et al, 2001;Mendes-Pinto et al, 2004;Taylor et al, 2006); (C) identificación por el orden de elución cromatográfica reportado en la literatura (Chandrika et al, 2005;Khachik et al, 1986;Lee et al, 2001;Mendes-Pinto et al, 2004;Taylor et al, 2006).…”

Section: Effect Of Defrosting Methods On Total and Individual Carotenunclassified

See 1 more Smart Citation

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

(2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli, CyTA -Journal of Food, 13:2, 312-320, DOI: 10.1080DOI: 10. /19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Broccoli (Brassica oleracea var. italica) is an excellent source of bioactive compounds. Frequently, it is commercialized frozen, though it has to be thawed before consumption. However, defrosting methods can affect the nutritional and sensory properties of broccoli. Therefore, the effect of defrosting (microwaving and boiling) for serving broccoli either cold or hot on the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds, and glucosinolates) and sensory acceptability of frozen broccoli was studied. Marked losses of hydrosoluble compounds were observed after boiling. Carotenoids increased after short-time boiling (~20%) but dramatically decreased after microwave-defrosting (between 30% and 40% less). Nevertheless, short defrosting using microwave showed the less overall losses. Moreover, microwave-based methods were preferred by consumers. Microwave-defrosting of broccoli for a short period of time may be the method of choice for better retention of bioactive compounds and organoleptic properties.Keywords: Brassica oleracea var. italica; glucosinolates; vitamin C; carotenoids; phenolic compounds El brócoli (Brassica oleracea var. italica) es una excelente fuente de compuestos bioactivos. Frecuentemente, es comercializado congelado, aunque debe ser descongelado antes de ser consumido. No obstante, los métodos de descongelación pueden afectar las propiedades nutritivas y sensoriales del brócoli congelado. Por consiguiente, el efecto del descongelamiento (microondas y hervido) para servir brócoli frío o caliente en el contenido de compuestos bioactivos (vitamina C, carotenoides, compuestos fenólicos y glucosinolatos) y la aceptabilidad sensorial del brócoli congelado fue estudiado. Pérdidas marcadas de compuestos hidrosolubles fueron observadas después de hervir. Los carotenoides incrementaron después de hervir por tiempo corto (~20%) pero decrecieron después de la descongelación por microondas (entre 30% y 40% menos). Sin embargo, el descogelamiento corto utilizando microondas mostró las menores pérdidas globales. Además, los métodos por microondas fueron preferidos por los consumidores. El descongelamiento corto por microondas puede ser el método de elección para una mejor retención de nutracéuticos y propiedades organolépticas del brócoli congelado.

show abstract

Section: Effect Of Defrosting Methods On Total and Individual Carotenmentioning

confidence: 99%

Section: Effect Of Defrosting Methods On Total and Individual Carotenunclassified

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…As the methods for the determination of β-carotene, spectrophotometric (Biswas et al 2011;Schierle et al 2002) and chromatographic methods, both in normal and reversed phase, were used (Brabcova et al 2013;Burri et al 1997;Guedes De Pinho et al 2001;Hart and Scott 1995;Khachik et al 1991;Oliver and Palou 2000;RodriguezBernaldo De Quiros and Costa 2006). The chromatographic methods with the electrochemical detection were also described (Ferruzzi et al 1998;Murata et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Assay of β-Carotene in Dietary Supplements and Fruit Juices by TLC-Densitometry

et al. 2014

View full text Add to dashboard Cite

β-carotene as a dietary supplement is a matter of interest to anyone who seeks to improve their skin condition or sight. Due to its antioxidative properties, carotenoids are involved in the prevention of severe conditions, such as cancer, heart disease, macular degeneration, or cataract, which makes them an object of scientific study. Thanks to its color, ß-carotene is used as a food colorant, improving the appearance of foodstuff. A presented method was established for the identification and quantification of β-carotene by thin-layer chromatography with densitometric detection. As a stationary phase, TLC Aluminiumoxid 60 F 254 neutral was utilized. It were activated with methanol and dried at the temperature of 60°C for 1 h. The development was carried out in a twin trough glass chamber saturated with a mobile phase consisting of chloroform/methanol/acetone/ammonium hydroxide (10:22:53:0.2, v/v/v/v). TLC scanner was used for densitometric scanning and analysis in the absorbance mode at 450 nm. The method was validated for specificity, linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ). Presented method illustrates simple, economical, and suitable manner for routine quantitative and qualitative determination of β-carotene in dietary supplements and carrot juice.

show abstract

“…32,33 Despite this, only 14 of these dietary carotenoids may be absorbed, modified, and/or used by the human body, 34 and yet only MZ, L, and Z are found at the macula, reflecting an exquisite degree of biological selectivity, which is unlikely to be accidental in design. 35 Studies have shown that L and Z are plentiful in many foodstuffs typical of a western diet (eg, spinach, kale, corn, and egg products).…”

Section: Origin Of the Macular Carotenoidsmentioning

confidence: 99%

What is meso-zeaxanthin, and where does it come from?

Nolan

Kashani

et al. 2013

Eye

View full text Add to dashboard Cite

The carotenoids lutein (L), zeaxanthin (Z), and meso-zeaxanthin (MZ) accumulate in the central retina, where they are collectively known as macular pigment (MP). Each of these three compounds exhibit a regional dominance, with MZ, Z, and L being the dominant carotenoids at the epicentre, mid-periphery, and periphery of the macula, respectively. There is a growing and evidencebased consensus that MP is important for optimal visual performance, because of its blue light-filtering properties and consequential attenuation of chromatic aberration, veiling luminance, and blue haze. It has also been hypothesised that MP may protect against age-related macular degeneration because of the same optical properties and also because of the antioxidant capacity of the three macular carotenoids. Challenges inherent in the separation and quantification of MZ have resulted in a paucity of data on the content of this carotenoid in foodstuffs, and have rendered the study of tissue concentrations of this compound problematic. As a consequence, the few studies that have investigated MZ have, perhaps, been disproportionately influential in the ongoing debate about the origins of this macular carotenoid. Certainly, the narrative that retinal MZ is derived wholly and solely from retinal L needs to be revisited.

show abstract

Separation, identification, and quantification of carotenoids in fruits, vegetables and human plasma by high performance liquid chromatography

Cited by 222 publications

References 3 publications

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Assay of β-Carotene in Dietary Supplements and Fruit Juices by TLC-Densitometry

What is meso-zeaxanthin, and where does it come from?

Contact Info

Product

Resources

About