Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and Vegetables
Identifieur interne : 001C25 ( Main/Exploration ); précédent : 001C24; suivant : 001C26Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and Vegetables
Auteurs : Eric Biehler [Luxembourg (pays)] ; Frédéric Mayer [Luxembourg (pays)] ; Lucien Hoffmann [Luxembourg (pays)] ; Elmar Krause [Luxembourg (pays)] ; Torsten Bohn [Luxembourg (pays)]Source :
- Journal of Food Science [ 0022-1147 ] ; 2010-01.
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Abstract
ABSTRACT: Carotenoids are C‐40 tetraterpenoid compounds with potential health beneficial effects. Major dietary sources include a variety of fruits and vegetables. Rapid screening methods are therefore desired, but their accuracy varies depending on the carotenoid profile and the matrix of the plant food. In the present study, 3 different methods were compared, all based on a rapid extraction protocol and spectrophotometric measurements to determine the total amount carotenoids present in fruits and vegetables (n = 28), either with or without chlorophyll. Published methods (a) Lichtenthaler and (b) Hornero‐Méndez and Mínguez‐Mosquera were compared with a newly developed method (method c) based on the average molar absorption coefficient (135310 Lcm−1mol−1) and wavelength (450 nm in acetone), for the 5 predominant carotenoid species (beta‐carotene, zeaxanthin, lycopene, lutein, beta‐cryptoxanthin) in the investigated foods. All results were compared to HPLC (method d). To avoid overestimating carotenoid concentrations due to chlorophyll A and B presence, the effect of saponification was studied for all methods. Overall, saponification led to significant carotenoid losses (12.6 ± 0.9%). Methods a, b, c, and d yielded 5.1 ± 0.4 mg/100 g, 4.6 ± 0.5 mg/100 g, 4.3 ± 0.5 mg/100 g, and 4.2 ± 0.5 mg/100 g total carotenoids, respectively, with method a leading to significant higher mean concentrations compared to all other methods (P < 0.001, Bonferroni) with methods b and c being not significantly different and highly correlated compared to HPLC (> r = 0.95). Similar results were found when stratifying for chlorophyll content and fruits compared with vegetables, however, accuracy varied for individual fruits, highlighting the limitation to use the same method for all plant foods.
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DOI: 10.1111/j.1750-3841.2009.01417.x
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Authors Biehler and Krause are with Physiology Dept., Saarland Univ., Kirrberger Strasse, Building 58, D‐66424 Homburg/Saar</wicri:regionArea><wicri:noRegion>D‐66424 Homburg/Saar</wicri:noRegion></affiliation></author><author><name sortKey="Mayer, Frederic" sort="Mayer, Frederic" uniqKey="Mayer F" first="Frédéric" last="Mayer">Frédéric Mayer</name><affiliation wicri:level="1"><country wicri:rule="url">Luxembourg (pays)</country><wicri:regionArea>Authors Biehler, Mayer, Hoffmann, and Bohn are with Dept. of Environment and Agro‐Biotechnologies (EVA), Centre de Recherche Public—Gabriel Lippmann, 41, rue du Brill, L‐4422 Belvaux, Luxembourg. 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Major dietary sources include a variety of fruits and vegetables. Rapid screening methods are therefore desired, but their accuracy varies depending on the carotenoid profile and the matrix of the plant food. In the present study, 3 different methods were compared, all based on a rapid extraction protocol and spectrophotometric measurements to determine the total amount carotenoids present in fruits and vegetables (n = 28), either with or without chlorophyll. Published methods (a) Lichtenthaler and (b) Hornero‐Méndez and Mínguez‐Mosquera were compared with a newly developed method (method c) based on the average molar absorption coefficient (135310 Lcm−1mol−1) and wavelength (450 nm in acetone), for the 5 predominant carotenoid species (beta‐carotene, zeaxanthin, lycopene, lutein, beta‐cryptoxanthin) in the investigated foods. All results were compared to HPLC (method d). To avoid overestimating carotenoid concentrations due to chlorophyll A and B presence, the effect of saponification was studied for all methods. Overall, saponification led to significant carotenoid losses (12.6 ± 0.9%). Methods a, b, c, and d yielded 5.1 ± 0.4 mg/100 g, 4.6 ± 0.5 mg/100 g, 4.3 ± 0.5 mg/100 g, and 4.2 ± 0.5 mg/100 g total carotenoids, respectively, with method a leading to significant higher mean concentrations compared to all other methods (P < 0.001, Bonferroni) with methods b and c being not significantly different and highly correlated compared to HPLC (> r = 0.95). 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