Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia

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Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia
Title:
Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia
Journal Title:
Food Chemistry
Publication Date:
17 March 2022
Citation:
Lee, H. W., Bi, X., & Henry, C. J. (2022). Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia. Food Chemistry, 385, 132729. https://doi.org/10.1016/j.foodchem.2022.132729
Abstract:
Carotenoids, tocopherols and phylloquinone are highly valued in vegetables due to their potential health benefits. The profile of eight carotenoids, four tocopherols, and phylloquinone in 26 green leafy vegetables (GLV) commonly consumed in Southeast Asia were analysed by high-performance liquid chromatography with atmospheric pressure chemical ionisation and tandem mass spectrometry (HPLC-APCI-MS/MS). Lutein, β-carotene and α-tocopherol were the predominant carotenoids and tocopherol in the GLV. Among 26 GLV, sweet leaf bush contained the highest amount of total carotenoids (494 ± 22 μg/g fresh weight (FW)), tocopherols (214 ± 60 μg/g FW) and phylloquinone (18 ± 2 μg/g FW). Other underutilised GLV, including wolfberry leaves, cassava leaves and moringa leaves, are also a rich source of fat-soluble micronutrients. Overall, this study enhanced the understanding of micronutrient composition in underutilised GLV in Southeast Asia. Data will be important for diet recommendations to promote the nutritional status of the population in the region.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the A*STAR - IAF-PP Food Structure Engineering for Nutrition and Health Programme
Grant Reference no. : H18/01/a0/B11

This research / project is supported by the A*STAR - IAF-PP Food Structure Engineering for Nutrition and Health Programme
Grant Reference no. : H17/01/a0/A11
Description:
ISSN:
0308-8146
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