Comparison of lutein, zeaxanthin and β-carotene level in raw and cooked foods consumed in Beijing / 中华预防医学杂志
Chinese Journal of Preventive Medicine
;
(12): 64-67, 2011.
Artigo
em Chinês
| WPRIM
| ID: wpr-349878
ABSTRACT
<p><b>OBJECTIVE</b>To measure lutein, zeaxanthin and β-carotene level in foods commonly consumed in Beijing, and compare the content difference between raw and cooked food.</p><p><b>METHODS</b>Forty-six commonly consumed foods of 8 classes were collected in Haidian district of Beijing from September to October in 2009. A high performance liquid chromatography method was used to determine the content of lutein, zeaxanthin and β-carotene in both raw and cooked samples.</p><p><b>RESULTS</b>Lutein was abundant in cucurbitaceous and solanaceous, allium and nuts, especially in Chinese chive (18 226.9 µg/100 g) and pumpkin (13 265.2 µg/100 g). Major sources of zeaxanthin included round pumpkin, green garlic shoot, corn and eggs, whose level of zeaxanthin were 444.6, 283.5, 279.7, 118.6 - 377.9 µg/100 g, respectively. Zeaxanthin level of those cooked foods changed to 483.9, 239.3, 279.1, 149.5 - 594.7 µg/100 g, respectively. The zeaxanthin level of cooked Chinese chive reached 1081.2 µg/100 g, while we did not detect any zeaxanthin in raw Chinese chive. β-carotene was present in a wide variety of vegetables and fruits. Carrot (17 234.3 µg/100 g) was a good source of β-carotene, while its level in cooked carrot was 17 013.5 µg/100 g.</p><p><b>CONCLUSION</b>Consuming the proper kinds of foods and changing the method of food processing were beneficial to increase the intake of lutein, zeaxanthin and β-carotene.</p>
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Luteína
/
China
/
Beta Caroteno
/
Culinária
/
Xantofilas
/
Zeaxantinas
/
Alimentos
/
Análise de Alimentos
País/Região como assunto:
Ásia
Idioma:
Chinês
Revista:
Chinese Journal of Preventive Medicine
Ano de publicação:
2011
Tipo de documento:
Artigo
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