Processing impact on bioactive principles of coloured vegetables-lutein and lycopene
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Date
2009
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UAS, Dharwad
Abstract
The processing impact on two carotenoids viz., lutein and lycopene was studied by HPLC in
selected vegetables. Analysis revealed that lutein content (mg/100g) was highest in drumstick leaves
(40.20), followed by tomato (1.62 and 0.90 in local and hybrid, respectively) and carrot (0.60). Local and
hybrid tomato analyzed for lycopene content (μg/100g) indicated a value of 964 and 1227.60,
respectively. Among all the processing protocols, addition of oil with thermal processing increased the
availability of these bioactive compounds, irrespective of vegetable. Carrot bhaji showed highest lutein
increment (584.35%) among the oil containing products. Among dehydrated products, lutein content (mg/
100g, wet weight basis) increased in tomato powder but decreased in the other vegetables with retention
being better in shade dried drumstick leaves (35.32) than sun dried (27.75). Lutein content of processed
tomato products evinced that the decrement was higher in products processed from local tomato variety.
Variable parameters, cooking time and light intensity were positively and negatively correlated with lutein
content in case of tomato products prepared from hybrid and local variety, respectively. Negative
correlation was noticed with pH and lutein content of processed carrot products, whereas none of the
parameters proved to be significantly correlated with drumstick leaves products. Lycopene content of
processed tomato products did not indicate significant correlation with variable parameters. Storage
period was negatively, significantly correlated with the lutein and lycopene content of tomato and carrot
powder and decreased gradually till two month, on contrary, increased up to two months in drumstick
leaves. During storage, pH was negatively correlated with lutein and lycopene of tomato powder (hybrid)
and positive with lutein of carrot powder. Tomato genotype strongly affected carotenoid content. Thermal
processing with the incorporation of oil increased the availability of carotenoids and is stable up to two
months of storage.
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Keywords
Food Science and Nutrition