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Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying

Lookup NU author(s): Dr Kirsten BrandtORCiD


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In order to investigate the variation in β-carotene and vitamin A in commonly consumed vegetables in Asia, different leafy vegetables were analyzed. The mean β-carotene content varied between 16 and 6630 μg/100 g fresh weight (FW) with the highest content in drumstick leaves and the lowest content in common cabbage and Garland chrysanthemum leaves. In six tuber and fruit vegetables, the mean β-carotene content varied between 311 and 15,400 μg/100 g FW with the highest content in a chili pepper variety. Vitamin A activity varied significantly between the investigated vegetables (1-1280 μg retinol activity equivalents (RAE)/100 g FW). The retention of β-carotene and formation of cis-isomers were investigated in selected vegetables during stir-frying. Retentions of all-trans-β-carotene varied between 73% and 98% in sweet bell pepper, sweet potato and tomato that were fried for frac(1, 2) - 3 min. In sweet potato, 13-cis-β-carotene was the major cis-isomer of β-carotene, while only minor amounts of 15-cis- and 9-cis-β-carotene were formed. The total amount of cis-isomers of β-carotene formed during frying depended on the frying time and the size with the highest amount in cubes, that were fried for 3 min (1070 μg 13-cis-β-carotene/100 g FW). In leafy vegetables, only 13-cis-β-carotene was detected during frying. Extraction of β-carotene into the frying oil was only observed in low amounts after 3 min frying of sweet potato shreds. © 2006 Elsevier Inc. All rights reserved.

Publication metadata

Author(s): Kidmose U, Yang R-Y, Thilsted SH, Christensen LP, Brandt K

Publication type: Article

Publication status: Published

Journal: Journal of Food Composition and Analysis

Year: 2006

Volume: 19

Issue: 6-7

Pages: 562-571

ISSN (print): 0889-1575

ISSN (electronic): 1096-0481

Publisher: Academic Press


DOI: 10.1016/j.jfca.2006.01.011


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