Carotenoids content of Corchorus olitorius and Solanum macrocarpon - commonly used Ghanaian vegetables

Setorglo J., . and Agbemafle I., . and Danquah A. O., . and Anderson A. K., . and Steiner-Asiedu M., . Carotenoids content of Corchorus olitorius and Solanum macrocarpon - commonly used Ghanaian vegetables. pp. 2063-2067. ISSN 22317546

Green leafy vegetables are rich in carotenoids. The study investigated the effect of duration of storage and cooking time on the carotenoids in Corchorus olitorius and Solanum macrocarpon locally known as adeimey and gboma respectively. The storage conditions were: overnight at room temperature (25C) refrigeration for one day and a week and cooking at 100oC for thirty minutes. The three individual carotenoids and total carotenoid content (TCC) were quantified using HPLC and by measuring absorbance at 450 nm respectively. The TCC varied from 17.1 mg/100 g to 670.2 mg/100 g. The -carotene content ranged from 7.5 mg/100 g to 196.3 mg/100 g while lutein ranged from 1.4 mg/100 g to 112.8 mg/100 g. The zeaxanthin content ranged from 0.7 mg/100 g to 16.3 mg/100 g. These results show that the two green leafy vegetables are good sources of carotenoids. There were variations in the concentrations of carotenoids in Solanum macrocarpon and Corchorus olitorius with the latter having a higher carotenoids content than the former. -carotene was the most predominant carotenoid whilst zeaxanthin was the lowest in the vegetables studied. It was observed that the -carotene lutein zeaxanthin and the total carotenoid contents decreased drastically when the vegetables were left to stand overnight at room temperature refrigerated for one day and a week and then cooked for thirty minutes. These findings suggest modification in the storage and cooking practices of these green leafy vegetables to ensure retention of the carotenoids for the best nutritional value and health benefit; hence the need for policy towards nutrition education on vegetable processing and storage.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/48%20IFRJ%...

Abstract

Green leafy vegetables are rich in carotenoids. The study investigated the effect of duration of storage and cooking time on the carotenoids in Corchorus olitorius and Solanum macrocarpon locally known as adeimey and gboma respectively. The storage conditions were: overnight at room temperature (25C) refrigeration for one day and a week and cooking at 100oC for thirty minutes. The three individual carotenoids and total carotenoid content (TCC) were quantified using HPLC and by measuring absorbance at 450 nm respectively. The TCC varied from 17.1 mg/100 g to 670.2 mg/100 g. The -carotene content ranged from 7.5 mg/100 g to 196.3 mg/100 g while lutein ranged from 1.4 mg/100 g to 112.8 mg/100 g. The zeaxanthin content ranged from 0.7 mg/100 g to 16.3 mg/100 g. These results show that the two green leafy vegetables are good sources of carotenoids. There were variations in the concentrations of carotenoids in Solanum macrocarpon and Corchorus olitorius with the latter having a higher carotenoids content than the former. -carotene was the most predominant carotenoid whilst zeaxanthin was the lowest in the vegetables studied. It was observed that the -carotene lutein zeaxanthin and the total carotenoid contents decreased drastically when the vegetables were left to stand overnight at room temperature refrigerated for one day and a week and then cooked for thirty minutes. These findings suggest modification in the storage and cooking practices of these green leafy vegetables to ensure retention of the carotenoids for the best nutritional value and health benefit; hence the need for policy towards nutrition education on vegetable processing and storage.

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Item Type:	Article
AGROVOC Term:	Carotenoids
AGROVOC Term:	Corchorus olitorius
AGROVOC Term:	Solanum
AGROVOC Term:	Vegetables
AGROVOC Term:	Temperature
AGROVOC Term:	Refrigeration
AGROVOC Term:	Zeaxanthin
AGROVOC Term:	Moisture content
AGROVOC Term:	Lutein
AGROVOC Term:	Carotenes
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21891

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