Comparative study on the levels of carotenoids lutein, zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance

The carotenoid levels in Indian spices of nutritional and medicinal importance were determined using high performance liquid chromatography. Lutein (L) and zeaxanthin (Z) levels (mg/100 g dry wt) in curry leaves (27.34), spearmint (18.0), green chilli (13.74), coriander leaves (9.92) and mustard seeds (1.2) were higher (2–22-fold) than mace, anise seeds, onion, fenugreek seeds and carum seeds (0.62 and 0.85) whilst their levels in cumin seeds, black pepper, green cardamom and coriander seeds were in the range of 0.32–0.47. β-Carotene (mg/100 g dry wt) was higher in coriander leaves (67.5), green chilli (9.06), curry leaves (8.95) and spearmint (7.5) than black cardamom (0.22) and coriander seeds (0.22), respectively. Neoxanthin, violaxanthin and α-carotene levels were also discussed. Spices analysed are a better source of L + Z than β-carotene (except for coriander leaves). Usage of spices as an adjuvant in food preparations also provides L + Z as antioxidants.