Carotenoids in Finnish foods: vegetables, fruits, and berries

Abstract

In this study 69 items of vegetables, fruits, berries, mushrooms, and their respective products were analyzed for carotenoids by a high-performance liquid chromatographic (HPLC) method. Lutein and .beta.-carotene were the predominant carotenoids in all samples except rutabaga, celeriac, mushrooms, and raisins. The amount of lutein (possibly containing some zeaxanthin) was at its highest in the green vegetables parsley, celery, dill, and spinach (.gtoreq. 4400 .mu.g/100 g). Carrot, parsley, dill, spinach, broccoli, leek, celery, sweet red pepper, tomato ketchup, and chantarelle were very rich in .beta.-carotene (1000-7600 .mu.g/100 g), and thus these items also contribute significantly to the vitamin A activity expressed as retinol equivalents (RE). .alpha.-Carotene (range 12-530 .mu.g/100 g) was present in carrot, bean, sweet yellow pepper, orange, mandarin, banana, avocado, cloudberry, raspberry, frozen corn, and prune, with traces found in many other samples. .gamma.-Carotene was found only in tomato, where lycopene was the predominant carotene as it was in tomato ketchup. Small amounts of cryptoxanthin were present in some vegetables, fruits, berries, and their products. In sweet red pepper capsanthin was also quantified. The variation in .beta.- and .alpha.-carotene, lutein, and lycopene was studied by analyzing carrot, lettuce, and tomato bought from retail food stores at different seasons of the year.