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izvor podataka: crosbi

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries (CROSBI ID 173262)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Žnidarčič, Dragan ; Ban, Dean ; Helena, Šircelj Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries // Food chemistry, 129 (2011), 4; 1164-1168. doi: 10.1016/j.foodchem.2011.05.097

Podaci o odgovornosti

Žnidarčič, Dragan ; Ban, Dean ; Helena, Šircelj

engleski

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries

Major chloroplast pigments in five leafy vegetables (chicory-Cichorium intybus, cv. ‘Anivip’ and cv. ‘Monivip’, dandelion-Taraxacum officinale, garden rocket-Eruca sativa and wild rocket-Diplotaxis tenuifolia), commonly consumed in Mediterranean countries, have been separated by high-performance liquid chromatography (HPLC) on a reversed-phase column. Three classes of pigments were identified and quantified: xanthophylls (oxygenated carotenoids), carotenes (hydrocarbon carotenoids) and chlorophylls. The contents of the pigments in the analysed leafy vegetables varied significantly. The results indicated that selected leafy vegetables were moderately rich in xanthophylls, primarily lutein (3.87–7.44 mg/100 g fwt). Other xanthophylls were detected in relatively small quantities. The provitamin A carotenoids (a- and b-carotene) were also detected, but a-carotene were not present in chicory cultivars and in dandelion. The ratio of chlorophyll a/b varied from 2.44 to 2.67 depending on the species. The highest content of all the analysed constituents was found in the garden rocket.

leafy vegetables; xanthophylls; carotenes; chlorophylls; compositional data analysis

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Podaci o izdanju

129 (4)

2011.

1164-1168

objavljeno

0308-8146

10.1016/j.foodchem.2011.05.097

Povezanost rada

Poljoprivreda (agronomija)

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