Determination of β-carotene in jute leaves by spectrophotometry and thin layer chromatography (original) (raw)
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Abstract: The determination of β -carotene was carried out by solvent extraction, these solvent includes, petroleum spirit and ethanol and the absorbance measured with a spectrophotometer (spectronic min 20) @480nm with molar extinction co efficient of 2.23. β -carotene levels of the various vegetables were found to be; Zogale Moringa oleifera with β-carotene level of 0.18 ± 0.0013 mg/ L, Dinya Vitex doniana 0.17 ± 0.0024 and Red sorrel Herbiscus sabdarifa 0.17 ± 0.0014 mg/ L, β From the results as indicated the various levels of β-carotene content is a good indication that, these local vegetable if taken, will correct abnormally derived from the lack of vitamin ‘A’ Keywords: β-carotene, Spectrophotometer, Zogale, Dinya, red sorrel
Plant Foods for Human Nutrition, 2003
Three vegetables, 5 roots and tubers, 23 fruits and 3 stored products collected and consumed by tribals of Andhra Pradesh, India were analyzed for total carotenoids (TC) and Beta carotene (BC) contents using High Performance Liquid Chromatography (HPLC). The vitamin A activity expressed as retinol equivalents (RE) was calculated based on the in vivo conversion factor given by WHO. The results of the study indicated that the vegetables, roots and tubers analyzed showed negligible vitamin A activity with TC and BC content ranging from 0.01 to 0.61 and 0.14 to 0.23 mg%, respectively. Among the fruits, Canthium parviflorum contained very high TC (9.51 mg%) and BC (6.10 mg%) contents, and the edible orange color fresh rind portion analyzed had the highest (6.8 mg%) BC content. Other fruits contained negligible content of TC (0.0015 to 1.32 mg%) and BC (0.004 to 0.49 mg%). The edible pulp portion of the fruit (Diosphros melanoxylon contained no BC but the rind portion analyzed fresh and dried had BC) 0.79 and 2.17 mg%, respectively. Tribals were found to have distinct attitudes and beliefs towards food they use or avoid in certain physiological conditions.
Beta Carotene Determination in Different Vegetables by High Performance Liquid Chromatography
Pakistan Journal of Analytical & Environmental Chemistry
β-carotene is an enriched source of vitamin A and is frequently present in vegetables. The vegetables rich in β-carotene should be used on the daily menu due to their dietary importance. The deficiency of vitamin A may cause severe health issues like premature deaths of children. So, the present study was conducted for the evaluation of vegetables containing high amounts of β-carotene. Six vegetables were selected from the local market of Lahore, Pakistan, and beta carotene was analyzed by high performance liquid chromatography. It was concluded that carrot was rich in beta carotene contents, i.e., 12950±5.0 µg/100g. The sequence of beta carotene amount in the selected vegetables was carrot>spinach>brinjal>tomato>bitter gourd>cabbage. It is suggested that vegetables like carrot, and spinach should be used on a daily basis for good health maintenance
Jute (Corchorus spp.) leaf has long been used as a remedy in many cultures. Jute leaf products, which include the leaf juice, fried leaf, and some time whole green leaf, are used, among other reasons, as laxatives, in creams for skin care, and as a treatment for a wide range of diseases, respectively. The heterogeneous nature of jute leaf products may contribute to the diverse biological and therapeutic activities that have been observed. Variations in the composition of jute leaf can result in products with different chemical and physical properties, making the comparison of products difficult. the green, leafy vegetable is rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound-healing. Vitamins A, C and E present in jute leaf/Saluyot "spongeup" free radicals, scooping them up before they can commit cellular sabotage. Jute leaf as vegetable contains an abundance of antioxidants that have been associated with protection from chronic diseases such as heart disease, cancer, diabetes, and hypertension as well as other medical conditions. Fresh jute leaf has higher demand. Ayurvedics use the leaves for ascites, pain, piles (laxative), and tumors. Elsewhere the leaves are used for cystitis, dysuria, and fever. The cold infusion is said to restore the appetite and strength. In this article, the biochemistry, uses and pharmacological activity of jute leaf fry, juice and curry compounds are reviewed.
Zenodo (CERN European Organization for Nuclear Research), 2023
In this study, the amount of β-carotene in five commonly used Ethiopian vegetables and their parts including the flesh, peel, and seeds of pumpkin and butternut squash, the flesh and peel of eggplant and zucchini, and the carrot was determined and compared using UV-Vis spectrophotometry. Using the UV-Vis technique, β-carotene was determined at 450 nm. β-Carotene content was found to be 632 µg/g in carrots, 17-445 µg/g and 70.9-188 µg/g in flesh, peel and seed parts of pumpkin and butternut squash, respectively. 70.4-437 µg/g and 33-344 µg/g found in flesh and peel parts of zucchini and eggplant, respectively. In this study content of β-carotene was obtained higher in the carrot followed by the peel parts of pumpkin, zucchini and eggplants. β-Carotene in the seed parts of pumpkin and butternut squash were determined and found lower than the peel and flesh parts. The significant variance in β-carotene content from different vegetables was noted in this study. This variance may depend on the type of vegetables as well as the parts of the vegetables. According to the study's findings, all the five types of vegetables (pumpkin, butternut squash, eggplant, zucchini, and carrot) are rich sources of β-carotene.
This work presents methods of obtaining some carotenoidic extracts from orange peel and the determination of β-carotene concentration from these, using the revese phase – high performance liquid chromatography (RP-HPLC). There were analyzed three types of extracts, from both flavedo and albedo orange peel, in three different solvents (ethanol, benzene and petroleum ether). The extracts were obtained using a Soxhlet extraction system and the β-carotene was found only in the ethereal extract. Quantitative determination of β-carotene was achieved using an HPLC system Agilent 1100 with a Zorbax SB-C18 column.
kari.org
Various mango cultivars are widely grown and consumed in Kenya. They provide important nutrients, including βcarotene and other carotenoids. They thus help alleviate vitamin A deficiency whose prevalence is high in Kenya. The objective of this study was to determine the effect of temperature, maturity and geographical location on βcarotene and total carotenoid content of some mango fruit cultivars. The β-carotene and total carotenoid content of 3 mango cultivars -Apple, Ngowe and Tommy Atkins -were determined. Each of the cultivars was obtained from 3 locations: Mombasa, Machakos and Kisumu. From each location and for each cultivar fruits were obtained at three stages of maturity -mature green, partially ripe and ripe. Each of the cultivars was also kept at 15°C, 25°C and in the open air till ripening. Total carotenoids for the cultivar Apple from three locations ranged from 4.0 -6.3, 8.0 -14.8 and 11.3 -32.0 µg/g in mature green, partially ripe and ripe fruits, respectively. Respective values for Tommy Atkins were 4.4 -6.2, 8.2 -8.6, and 13.0 -18.6 µg/g, and Ngowe 2.9 -4-8, 4.5 -8.2 and 11.0 -14.5 µg/g, respectively. There were significant differences in total carotenoids and β -carotene content due to cultivar and geographical location. β -carotene content in Apple ranged between 0.9 -2.0, 3.0 -7.6 and 4.5 to 12.3 µg/g in the mature green, partially ripe and ripe fruits from the three locations. These values were 1.8 -2.7, 4.0 -5.6 and 5.2 -7.4 µg/g for Tommy Atkins and e 0.6 -1.4, 2.0 -2.5 and 3.7 -5.0 µg/g, for the cultivar Ngowe. At the ripe stage the Apple cultivars from Kisumu and Machakos have significantly higher β -carotene than the other 2 cultivars. For each variety, and for all locations, both the total carotenoids and β -carotene content increased significantly as the fruits ripened. Raising storage temperature from 15°C to 25°C increased both the total carotenoids and the βcarotene content of all the mango cultivars.
Chemical Analyze of Beta-Carotene in Indonesia Local Fruit
Sainstek : Jurnal Sains dan Teknologi
Indonesia has different types of plants and fruits. Fruits, vegetables, and tubers can contain beta-carotene and are antioxidants. Generally, local fruits have bright colors such as red, orange and yellow, such as mango, papaya, orange, persimmon, etc. The purpose of this study was to identify beta-carotene compounds found in fruit. The findings are designed to inform the public about the importance of beta-carotene in fruit. The samples measured in this study included pineapple, papaya, guava, Medan orange, star fruit, melon, mango, banana, and dragon. All samples are from traditional markets in Bekasi. The research method used was UV-Vis spectrophotometry. Beta-carotene measurements were performed at a wavelength of 450 nm. The highest content of beta-carotene was found in pineapple at 123.36 micrograms per milliliter, while the lowest was found in dragon fruit, at 2.253 micrograms per milliliter. Pineapple flesh contains sugar, vitamins, minerals, and retinol, and its pale yellow...
Identification and Quantification of Major Carotenoids in Some Vegetables
American Journal of Applied Sciences, 2009
An HPLC study of 6 raw vegetables (Okra, green beans, eggplant zucchini, carrot and tomato) most frequently consumed worldwide was carried out to determine their carotenoid composition. The samples were purchased from supermarket in the city of Boston, USA. Neoxanthin, violaxanthin and lutein were contained in all samples except tomato for neoxanthin, carrot and tomato for violaxanthin and carrot for lutein. β-carotene was contained in all samples while α-carotene was contained only in carrot. Lycopene was contained in okra, green beans and tomato. Carrot had αcarotene and β-carotene as principal carotenoids and lutein as minor component. Relatively high ratios (9-cis to all-trans β-carotene) of above 0.2 g/g were noted in green beans, eggplant and okra.