Title: (empty line)
Author: Herr Dr. Amoneit
Last saved by: Saritas, Sevim

Carotenoid Composition of Selected Vegetable Varieties
J.L. Guil-Guerrero (1), E. Venegas-Venegas (1), R. Ramos-Bueno (1), A. González-Montoya (1), M.A. Rincón-Cervera (1), N.M. Bandarra (2), J.A.M. Prates (2)
(1) Food Technology Division, University of Almería, Almería (Spain)
(2) IPMA, Instituto Portugês do Mar e da Atmosfera, Lisboa (Portugal)

Carotenoids belong to a large class of phytonutrients known as terpenoids. They provide the yellow, orange and some red colors to fruits and vegetables. Carotenoids can be broadly classified into two groups, carotenes (e.g. α-carotene, β-carotene, and lycopene) and xanthophylls (e.g. neoxanthin, violaxanthin, cryptoxanthin, lutein, and zeaxanthin). In addition to the provitamin A activity of some carotenes, carotenoids have received attention due to the fact they can prevent several major chronic diseases. In this regard, they have been described for its antioxidant capacity and as enhancers of the immune response. Moreover, some carotenoids are involved in cell communication, while xanthophylls have been characterized as free radical scavengers, and activities as antioxidant, anticarcinogenic and antimutagenic have been attributed to lycopene.
In this study, several varieties of commonly consumed vegetables were analyzed by HPLC-MS to determine their carotenoid profile. Samples were purchased in local markets and, after lyophilisation, adequate amounts were blended in acetone and extracted in a diethyl-ether/water mixture. The extract was further saponified with a methanolic solution of potassium hidroxide, to remove chlorophylls and to hydrolyze carotenoid esters. Peak identification was made by comparison of HPLC retention times and mass spectra of peaks with those produced by chemical standards.
The results of the analyses showed variable amounts of lutein, neoxanthin, violaxanthin β-carotene and cryptoxanthin in all samples. Celery, watercress, cucumber, green bean and aubergine contained a wide diversity of carotenoids, while in aubergine varieties were found variable quantities of lycopene. In some case, different carotenoid profiles were obtained from the different varieties of vegetables; moreover, some of them were composed by single compounds, thus leading to some vegetable varieties to be considered as a sort of bioreactors from which pure carotenoids could be obtained.