Extraction, Separation and Determination of Carotenoid content in Vegetables and Fruits
Keywords:
fruits and vegetables, carotenoids, solvent extractionAbstract
Carotenoids are a class of phytonutrients having important antioxidant, anti-cancer and anti-inflammatory benefits. Some carotenoids are converted by body to Vitamin A which is essential for vision, growth and proper development. Animals cannot synthesize carotenoids themselves and they have to get it in their diet through vegetables and fruits. The present study aims at providing public health awareness by measuring the levels of carotenoids in various fruits and vegetables and suggesting the best sources of these nutrients for their regular consumption. The isolation, estimation and separation of the compounds were based on solvent extraction, colorimetric and TLC methods. The experimental results here provide the amount of carotenes and xanthophylls (carotenoids) in the descending order as Carrots (Daucus carota) having 17.6mg/100g, Spinach (Spinacia oleracea) 4.4mg/100g, Orange (Citrus sinenis) 1.8mg/100g, Red capsicum ( Capsicum annuum) 1.44mg/100g, Yellow capsicum (Capsicum annuum) 1.32mg/100g, Muskmelon (Cucumis memo)1.32mg/100g, Papaya (Carica papaya) 1.08mg/100g and Sweet potato (Ipomoea batatus) 0.6mg/100g. The presented data indicates that Carrots are rich source and Sweet Potatoes are poor source of carotenoids from vegetables and fruits that were chosen for the study and provide useful information for human consumption.
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