کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553000 | 967661 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
New data on the carotenoid composition of raw salad vegetables
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study was carried out to determine the concentrations of the principal carotenoids of eight vegetables (Nantes carrot, chicory, Boston and curly lettuce, green bell pepper, rucula, Carmen tomato and cress), which are the most consumed in raw salad by the Brazilian population. The samples were purchased from three major supermarkets in the city of Sao Paulo. For each vegetable, six composite samples collected at different times during the year were analyzed individually. The green vegetables had lutein (7.7-56.1 μg/g), β-carotene (2.7-35.3 μg/g), violaxanthin (4.6-31.7 μg/g) and neoxanthin (3.1-20.5 μg/g) as principal carotenoids. Boston and curly lettuce also contained lactucaxanthin (7.5 and 6.7 μg/g, respectively). Carrot had α-carotene (35.0 μg/g) and β-carotene (61.5 μg/g) as principal carotenoids and lutein (5.1 μg/g) as minor component. Tomato, a rich source of lycopene (35.4 μg/g), also contained lutein (1.0 μg/g) and β-carotene (3.2 μg/g) in much smaller amounts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 8, December 2005, Pages 739-749
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 8, December 2005, Pages 739-749
نویسندگان
Patricia Y. Niizu, Delia B. Rodriguez-Amaya,