scholarly journals Fruit Morphological Characteristics and β-carotene Content of Three Indonesian Dessert and Cooking Banana Cultivars

2019 ◽  
Vol 11 (1) ◽  
pp. 171-177
Author(s):  
Ari Sunandar ◽  
Dedeh Kurniasih
Keyword(s):  
High Performance ◽  
Plant Genetic Resources ◽  
Morphological Characteristics ◽  
Hplc Method ◽  
Banana Fruit ◽  
Carotene Content ◽  
Essential Nutrient ◽  
Fruit Characters ◽  
Cooking Banana ◽  
Β Carotene

Approximately, 325 cultivars of bananas were found in Indonesia. They have variation in shape, taste, color of fruit pulp, essential vitamins and mineral. The β-carotene is one of essential nutrient in banana with various concentration in every cultivar. The aims of this research were to describe the morphological characteristics and to analyze β-carotene content of mature fruits of three different genomic groups of Indonesian dessert and cooking banana cultivars namely Berlin (AA/dessert), Barangan (AAA/dessert), and Kepok (ABB/cooking). Morphological characterizations of fruits were conducted according to Descriptor for Banana from International Plant Genetic Resources Institute. The β-carotene content of mature banana pulp was analyzed using High-performance liquid chromatography (HPLC) method with three replications. Banana fruit characters were analyzed based on 15 descriptors. The bananas were then subjected to clustering analysis.  The result showed that β-carotene content  were 27 μg 100g-1, 5 µg 100g-1, and 3 μg 100g-1 fresh weight respectively. Berlin showed the highest value of β-carotene. Cluster analyses formed two groups. The first group consists of Berlin and Barangan while the second one consists of Kepok. This study can be used as a a reference for people to consume bananas with high content of β-carotene in meeting the needs of vitamin A and as a consideration for the plant breeding especially for β-carotene improvement purpose.

scholarly journals Correlation of High Performance Liquid Chromatography (HPLC) and Spectrophotometric Methods to Assess the Post Harvest Storage and Processing Changes in Total β-carotene Contents in Selected Nigeria Vegetables

2020 ◽  
pp. 22-39
Author(s):  
Emeka Felix Okpalanma
Keyword(s):  
High Performance ◽  
Storage Conditions ◽  
Leafy Vegetables ◽  
Coefficient Of Determination ◽  
Carotene Content ◽  
Spectrophotometric Methods ◽  
Domestic Processing ◽  
Content Range ◽  
Β Carotene ◽  
Temperature Storage

The aim of this study was to correlate analytical methods (HPLC and spectrophotometric) in assessing the changes in total β-carotene contents in leafy vegetables during ambient temperature storage (29+2°C) and domestic processing (5 min,100°C.) The vegetables analyzed were: Telfairia occidentalis, Amaranethus hybridus, Talinum triangulare,Pterocarpus mildbraedli and Gnetum africanum. Total–carotene was determined spectrophometrically, while HPLC was used for detailed analysis of carotenoides. Lutein, β -cryptoxanthin and β-carotene isomers were identified and quantified. Results indicated that the raw vegetables were rich in lutein (124.03-655.95 µg/gdwt) and total β -carotene (45.42 – 246.93 µg/gdwt). Beta–cryptoxanthin was detected in small quantity (5.05-11 µg/gdwt). However, spectrophotometric result indicated a total–carotene content range (186.10 – 953.78 µg/gdwt). Cooking increased significantly (P< 0.05), the lutein (382. 92 – 1158.83 µg/gdwt), total β -carotene (738.53 – 1756.51 µg/gdwt) contents of the samples, however, it decreased the % trans–β-carotene contents. Storage conditions in the study increased significantly (P< 0.05) the contents of total β -carotene and total–carotene except in the case of Gnetum africanum leaf. A regression model for the two methods of analysis of β -carotene with a coefficient of correlation r = 0.925 and coefficient of determination r2 = 0.856, which allows for the calculation of total β - carotene from total-carotene content was obtained.

scholarly journals A Rapid and Accurate Method for Estimating Tomato Lycopene Content by Measuring Chromaticity Values of Fruit Purée

2004 ◽  
Vol 129 (5) ◽  
pp. 717-723 ◽  
Author(s):  
Joshua R. Hyman ◽  
Jessica Gaus ◽  
Majid R. Foolad
Keyword(s):  
Total Variation ◽  
High Performance ◽  
Crop Improvement ◽  
Accurate Method ◽  
Carotene Content ◽  
Require Time ◽  
Wide Range ◽  
Lycopene Content ◽  
Β Carotene ◽  
Tomato Genotypes

Lycopene is the red pigment and a major carotenoid in tomato (Lycopersicon esculentum Mill.) fruit. It is a potent natural antioxidant, and the focus of many tomato genetics and breeding programs. Crop improvement for increased fruit lycopene content requires a rapid and accurate method of lycopene quantification. Among the various available techniques, high-performance liquid chromatography (HPLC) can be accurate, however, it is laborious and requires skilled labor and the use of highly toxic solvents. Similarly, spectrophotometric methods, although easier than HPLC, also require time-consuming extractions and may not be as accurate as HPLC, as they often overestimate fruit lycopene content. Colorimetric estimation of fruit lycopene using chromaticity values has been proposed as an alternative rapid method. Previous studies that examined the utility of this technique, however, were confined to the evaluation of only one or few cultivars and, therefore, lacked broad applicability. The purpose of the present study was to examine the utility of chromaticity values for estimating lycopene and β-carotene contents in tomato across diverse genetic backgrounds. Measurements of the chromaticity values (L*, a*, b*, C*, h*) were taken on whole fruit and purée of 24 tomato genotypes and were compared with HPLC measurements of fruit lycopene and β-carotene. Examination of different regression models indicated that a model based on the transformed value a*4 from purée measurements explained up to 94.5% of the total variation in fruit lycopene content as measured by HPLC. When this model was applied to a second set of fruit harvested at a later date from the same 24 genotypes, it explained more than 90% of the total variation in lycopene, suggesting its reliability. The best estimation for β-carotene content was obtained by using the b* chromaticity value from whole fruit measurements or the transformed a*2 value from purée measurements. Neither model, however, could explain more than 55% of the variation in β-carotene content, suggesting that chromaticity values may not be appropriate for estimating tomato β-carotene content. The overall results indicated that fruit lycopene content could be measured simply and rather accurately across a wide range of tomato genotypes using chromaticity values taken on fruit purée.

Quantification of Provitamin A Compounds in ChInese Vegetables by High-Performance Liquid Chromatography

1993 ◽  
Vol 56 (1) ◽  
pp. 51-54 ◽  
Author(s):  
B. H. CHEN ◽  
J. R. CHUANG ◽  
J. H. LIN ◽  
C. P. CHIU
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Provitamin A ◽  
Photodiode Array Detection ◽  
Carotene Content ◽  
Green Pepper ◽  
Photodiode Array ◽  
Mustard Green ◽  
Β Carotene

The provitamin A contents of 16 vegetables grown in Taiwan were analyzed by high-performance liquid chromatography with photodiode-array detection. The amounts of the major provitamin A compounds, (β-cryptoxanthin, α-carotene, and β-carotene ranged from 0–6.8, 0–27.7, and 0.6–104.9 (μg/g, respectively. The highest β-carotene content was found in basil, followed by onion fragrant, kale, carrot, spinach, water convolvulus, mustard, green onion, garland chrysanthemum, sweet potato, green pepper, yellow com, mustard stem, lettuce, cabbage, and celeriac. Carrot was the only vegetable found to contain α-carotene while com was the vegetable to contain (β-cryptoxanthin.

scholarly journals Carotenoid Content in Cherry Tomatoes Correlated to the Color Space Values L*, a*, b*: A Non-destructive Method of Estimation

2020 ◽  
Vol 15 (1) ◽  
pp. 27-34
Author(s):  
Shilpa Pandurangaiah ◽  
Sadashiva A T ◽  
Shivashankar K S ◽  
SudhakarRao D V ◽  
Ravishankar K V
Keyword(s):  
High Performance ◽  
Color Space ◽  
Nondestructive Method ◽  
Carotenoid Content ◽  
Total Carotenoids ◽  
Time Saving ◽  
Carotene Content ◽  
Spectrophotometric Methods ◽  
Β Carotene ◽  
Cherry Tomatoes

Cherry tomatoes are rich sources of carotenoids. The carotenoids are known to be precursors of vitamin A and also act as an antioxidant. It is important to visually judge the tomato surface color for higher β carotene content since this is the major provitamin AA carotenoid. Estimation of carotenoids by HPLC (High Performance Liquid Chromatography) and spectrophotometric methods in tomatoes are very expensive and time consuming. Therefore, colorimeters can be used to describe the color and determine the carotenoid content in a relatively easy and inexpensive manner. The objective of this study was to determine, if the carotenoid content within cherry tomatoes measured by conventional method could correlate with colorimetric CIE (Commission International del’Eclairage) L*, a*, b* color space values. Strong correlations were found between color surface value a* and total carotenoids (0.82) and lycopene content (0.87). We also observed positive correlation for the b* color value with β carotene (0.86). The L* value was negatively correlated (-0.78) with an increase in carotenoids. These close associations between color space values L*, a*, b* and carotenoids will help the breeders to quickly screen large germplasm/ breeding lines in their breeding program for improvement in carotenoid content through this time saving, inexpensive and nondestructive method at fully ripe stage.

Determination of Lutein and β-Carotene in Infant Formula and Adult Nutritionals by Ultra-High-Performance Liquid Chromatography: Single-Laboratory Validation, First Action 2016.13

2017 ◽  
Vol 100 (3) ◽  
pp. 768-781
Author(s):  
Gregory L Hostetler
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Infant Formula ◽  
High Performance ◽  
Hplc Method ◽  
Method Performance ◽  
Performance Requirements ◽  
Single Laboratory ◽  
Β Carotene

Abstract An ultra-HPLC method for the determination of lutein and β-carotene in infant formula and adult nutritionals wasvalidated using both unfortified and fortified samples provided by the AOAC Stakeholder Panel on Infant Formula and AdultNutritionals (SPIFAN). All experiments showed separation of all-trans-lutein and β-carotene from their major cis isomers, apocarotenal, α-carotene, lycopene, and zeaxanthin. Samples spiked with all-trans-lutein and β-carotene showed no isomerization during sample preparation. Linearity of the calibration solutions correlated to approximately 0.8–45 μg/100 g (reconstituted basis) for samples prepared for the lowest sample concentrations. With dilutions specified in the method, the range can be extended to approximately 2250 μg/100 g. The LOD for both lutein and β-carotene was 0.08 μg/100 g, and the LOQ for both was 0.27μg/100 g. For all measurements in the range of 1–100 μg/100 g, repeatability RSD was ≤5.8% forlutein and ≤5.1% for β-carotene. For measurements &gt;100 μg/100 g, repeatability RSD was ≤1.1% for lutein and ≤1.7% for β-carotene. Accuracywas determined by recovery from spiked samples and ranged from 92.3 to 105.5% for lutein and from 100.1 to 107.5% for β-carotene. The data provided show that the method meets the criteria specified in the Standard Method Performance Requirements for carotenoids (SMPR 2014.014).

Studies on the Stability of Carotenoids in Garland Chrysanthemum (Ipomoea spp.) as Affected by Microwave and Conventional Heating

1992 ◽  
Vol 55 (4) ◽  
pp. 296-300 ◽  
Author(s):  
B. H. CHEN
Keyword(s):  
High Performance ◽  
Heating Time ◽  
Provitamin A ◽  
Conventional Heating ◽  
Photodiode Array Detection ◽  
Carotene Content ◽  
Photodiode Array ◽  
Array Detection ◽  
The Stability ◽  
Β Carotene

The effect of microwave and conventional heating on carotenoid stability in garland chrysanthemum was studied. Each cooking treatment was conducted for 0, 2, 4, 8, and 16 min with two replications. The various carotenoids were analyzed by high-performance liquid chromatography with photodiode-array detection. Experimental results suggested that microwave cooking could retain more β-carotene and less lutein than conventional cooking when the output power was 180 W. Epoxy-containing carotenoids were more susceptible to heat loss than other carotenoids. Both cis-lutein and cis-β-carotene contents were higher with the increase of heating time. The increase of cis-β-carotene content also implied that the provitamin A activity would decrease.

scholarly journals EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN

2021 ◽  
Author(s):  
Snežana Mladenović Drinić ◽  
Jelena Vukadinović ◽  
Jelena Srdić ◽  
Marija Milašinović Šeremešić ◽  
Violeta Andjelkovic
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Sweet Corn ◽  
Tocopherol Content ◽  
Mean Value ◽  
Total Carotenoids ◽  
Corn Hybrids ◽  
Carotene Content ◽  
Before And After ◽  
Β Carotene

Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, the present study was carried out to compare the carotenoid and tocopherol content in sweet corn before and after cooking. Contents of β-carotene, lutein+zeaxanthin and tocopherols (δ-T, β+γ-T, α-T) in the kernels of twelve sweet corn hybrids were determined by High-Performance Liquid Chromatography (HPLC) and were expressed as the mean value of three independent measurements. Both genotype and cooking affected the content of the carotenoids and tocopherols in the kernel. The highest content of total carotenoids before and after cooking was found in hybrid ZP486/1su (27.77/45.28 µg/g) whereas the lowest content was in hybrid ZP 355su (10.27 µg/g) before cooking i.e. in hybrid ZP 347su (24.55 µg/g) after cooking. The cooking resulted in a significant increase in the content of total carotenoids and tocopherols, lutein+zeaxanthin, and β-carotene in all hybrids, except the ZP504su in which the β-carotene content decreased. An increase in α-tocopherol after cooking was observed in hybrids ZP485/1su and ZP484/1su, while a decrease was in hybrids ZP481/1su, ZP486/1su and ZP477/2su. The results showed that increasing micronutrient content is genotype-dependent. This study confirmed that cooking increases the nutritional value of sweet corn and gives it additional value in terms of functional food.

scholarly journals Carrots and Dietary Vitamin A Adequacy

1992 ◽  
Vol 14 (2) ◽  
pp. 1-5 ◽  
Author(s):  
Lilian Portocarrero ◽  
Julieta Quan De Serrano ◽  
Louise Canfield ◽  
Thomas Tarara ◽  
Noel W. Solomons
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Vitamin A ◽  
Latin American ◽  
High Performance ◽  
Dietary Vitamin ◽  
Carotene Content ◽  
Data Set ◽  
Diet Analyses ◽  
Β Carotene

Carrots are a leading source e of vitamin A in the Guatemalan diet. Analyses of carrots using high performance liquid chromatography (HPLC’) indicated that carrots have more than twice the amount of β carotene reported in the Latin American food compositio n tables. The consequence for the recalculation of daily vitamin A intake in a data set of pregnant pert-urban women is a 12% reduction in the number of women consuming <750 RE and a 19% reduction in the number with an intake of <600 RE. To the extent that earlier anayses underestimated the β carotene content of’ carrots, the estimates of vitamin A intake in Latin America have been variably and falsely low, depending on the contribution of carrots to the individuals reported diet.

scholarly journals Analisis Kadar b-Karoten Buah Pisang Raja (Musa Paradisiacal L) dan Pisang Kepok (Musa Paradisiaca Forma Typica) dengan Metode Spektrofotometri UV-Vis

2018 ◽  
Vol 7 (4) ◽  
pp. 164
Author(s):  
Zarnila Zarnila ◽  
Mery Napitupulu ◽  
Minarni Rama Jura
Keyword(s):  
Vitamin A ◽  
Qualitative Method ◽  
Quantitative Method ◽  
Banana Fruit ◽  
Carotene Content ◽  
Qualitative And Quantitative ◽  
Musa Paradisiaca ◽  
Β Carotene

Banana fruit is a fruit that contains many nutrients. One of that is b-carotene, b-carotene is a provitamin that plays an important role in the formation of vitamin A. This study aimed to determine the levels of β-carotene in raja and kepok bananas. This research used a qualitative and quantitative method, which is the qualitative method using TLC while the quantitative method using UV-Vis spectrophotometry. The TLC results obtained that Rf b-carotene comparison was 0.97 cm, Rf of banana raja extract was 0.96 cm and banana kepok extract was 0.97 cm. Based on the UV-Vis spectrophotometry result, b-carotene content of raja banana fruit was 0.222 mg/100 grams while the kepok banana fruit was 0.261 mg/100 grams, therefore the highest level was banana kepok.

scholarly journals Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

2009 ◽  
Vol 45 (3) ◽  
pp. 527-537 ◽  
Author(s):  
Pollyanna Costa Cardoso ◽  
Ceres Mattos Della Lucia ◽  
Paulo César Stringheta ◽  
José Benício Paes Chaves ◽  
Helena Maria Pinheiro-Sant'Ana
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Vitamin A ◽  
High Performance ◽  
Leafy Vegetables ◽  
Provitamin A ◽  
Carotene Content ◽  
A Value ◽  
Β Carotene

This study investigated the α- and β-carotene content and provitamin A value of four leafy vegetables sold at local and street markets in Viçosa, MG, Brazil, in the spring and winter of 2002. Carotenoids were analyzed by high-performance liquid chromatography. α-Carotene was detected in all samples sold during spring, but was only present in a few samples of smooth and curly lettuce and kale in winter. β-Carotene was found in marked quantities in all leafy vegetables analyzed. Duncan's test (α = 5%) showed significantly higher α-carotene content in curly lettuce and vitamin A value in large-leaved watercress in the spring. Mean β-carotene content and vitamin A value were 7544, 8751, 2584, 2792, 8193, and 5338 μg/100 g and 666, 760, 227, 238, 698, and 460 μg RAE/100 g in large-leaved and hydroponic watercress, smooth and curly lettuce, kale and spinach, respectively. All leafy vegetables analyzed represent important sources of provitamin A and supply an important part of the daily requirements of children and adults.

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