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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables

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Autor(es):
Kobori, Cintia Nanci [1] ; Rodriguez Arnaya, Delia B. [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: FOOD AND NUTRITION BULLETIN; v. 29, n. 4, p. 320-328, DEC 2008.
Citações Web of Science: 12
Resumo

Background. With the continuing problem of vitamin A deficiency, the recognition of the role of carotenoids in disease prevention, and international programs promoting biodiversity, determination of the carotenoid content of indigenous Brazilian foods is needed. Objective. To determine the principal carotenoids in native leaves and compare the levels with those in commercially produced leafy vegetables. Methods. The indigenous Brazilian leafy vegetables caruru, mentruz, taioba, serralha, and beldroega were analyzed with the use of a previously developed and validated high-performance liquid chromatography (HPLC) method. Parsley and coriander leaves, which were previously shown to be the richest in carotenoids among commercially produced leaves, were analyzed for comparison. Five sample lots of each vegetable collected at different times during the year were analyzed immediately after harvest. Results. Lutein concentrations were 119 +/- 21, 111 +/- 48, 104 +/- 44, 87 +/- 7, and 34 +/- 14 mu g/g, and beta-carotene contents were 114 +/- 22, 97 +/- 40, 66 +/- 18, 72 +/- 9, and 32 +/- 14 mu g/g for caruru, mentruz, taioba, serralha, and beldroega, respectively. Except for beldroega, these values were higher than those for commercial leaves. Parsley had 88 +/- 18 mu g/g of lutein and 65 +/- 13 mu g/g of beta-carotene. Coriander leaves contained 74 +/- 6 mu g/g of lutein and 55 +/- 5 mu g/g of beta-carotene. The violaxanthin and neoxanthin concentrations were also higher in the native leaves. Comparison with values for previously analyzed commercial leafy vegetables confirmed the higher carotenoid levels of the native leaves. Conclusions. The indigenous leaves investigated are richer sources of carotenoids than are commercially produced leafy vegetables. (AU)

Processo FAPESP: 03/10151-4 - Substâncias bioativas em alimentos: aspectos químicos, bioquímicos, tecnológicos e implicações na saúde humana
Beneficiário:Delia Rodriguez Amaya
Linha de fomento: Auxílio à Pesquisa - Programa PRONEX - Temático