Total carotenoid and beta carotene contents of selected stored plant foods.
Kowsalya S., Chandrasekhar U.
Author Affiliation: Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore - 641 043, India.
Indian Journal of Nutrition and Dietetics 40 : 122-128
Abstract : The total carotenoid and beta-carotene contents of green leafy vegetables, vegetables and fruits in their raw, stored and processed forms in India, were determined. Total carotenoid was analysed by spectrophotometry and beta-carotene by high performance liquid chromatography. Results revealed that the commonly consumed green leafy vegetables (drumstick leaves and araikeerai) wrapped in wet cloth and stored at room temperature had minimum total carotenoid loss of 0.57-0.60% when stored for 24 h and 3.7-4.62% for 48 h. The beta-carotene losses due to storage at room temperature were 0.17-0.20% when stored for 24 h and 2.78-2.85% for 48 h. Refrigeration of these vegetables retained high amount of beta-carotene and maintained their appearance and physical quality within usable limits. Carrots showed negligible loss of carotenes when stored in an open basket at room temperature as well as in the refrigerator. In papaya fruit, total carotenoid and beta-carotene contents from the greenish yellow stage to fully ripened stage (after 24 h storage at room temperature) significantly increased. The fully ripened papaya when stored further at room temperature for 2 days showed significant reduction in total carotenoid and beta-carotene contents. Among the mango varieties studied, total carotenoid and beta-carotene contents in ripe fruits were maximum in malgoa and banginappally varieties, followed by naducholai and neelam. Papaya jam retained 88% of total carotenoid and 55% of beta-carotene up to 30 days of storage. Tomato sauce retained 85% of beta-carotene after 15 days of storage and 62% after 30 days. Jackfruit halwa only retained minimal total carotenoid and beta-carotene contents.