Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables

@article{Dietz1988ReversedPH,
  title={Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables},
  author={Jane M. Dietz and Sachi Sri Kantha and John W. Jr. Erdman},
  journal={Plant Foods for Human Nutrition},
  year={1988},
  volume={38},
  pages={333-341}
}
Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the α- and β-carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of α- and… CONTINUE READING

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