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Carotenoids and β-carotene Content of Non-leafy Green Vegetables (nlgvs) of Bangladesh

SK. Nazrul lslam
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Sayeeda Naim
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Saiful Haque
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Md. Nazrul Islam KhanI
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Sagarmay Barua
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

M.A. Wahed
International Centre for Diarrhoeal Disease Research, Bangladesh (lCDR'B) Dhaka

S H Thilsted
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Copenhagen, Denmark

N Hassan
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Abstract/ Executive Summary:

Ten popularly consumed non-leafy vegetables (NLGVs) were studied for their total carotenoids and β-carotene contents. The samples were procured from farmer's fields and the major local wholesale markets where vegetables from different parts of the country are brought for sale. Total carotenoids was estimated by spectrophotometric method and β-carotene was determined by HPLC system. The total carotenoids ranged from 49±9 μg% for okra to 10460±1297μg% for carrot. A strong seasonality was found in the content of carotenoids. Matured ripe variety contains significantly higher amounts of carotenoids. Tomato (2464±187 μlg%), sweet pumpkin (4853±1200 μg%), carrot (10460±1297μg%) stand out to be the rich sources of carotenoids. β-carotene was found to be ranged from 64±15μg% in potol to 3113±146μg% in carrot. The share of β-carotene to total carotenoids was in between 24% and 97%, but in most of the vegetables the percent of β-carotene was above 70%. Yellow and ripe vegetable varieties have higher β-carotene compared to the rest of the vegetables under analysis. Carotenoids and β-carotene contents of NLGVs vary with the variation of species, their varieties and seasons.

Keywords: Carotenoids, β-Carotene, NLGVs.

Location: Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

To update the food value tables and to fill in the data gap that was investigated ten most commonly consumed non-leafy green vegetables in this study.

Methodology:

Ten popularly consumed non-leafy vegetables were procured from farmer's fields and the major local wholesale markets where vegetables from different parts of the country are brought for sale. Two to three varieties of each of the ten vegetables were selected for the study. Since about 70% of all vegetables are available in the four winter months (October through January), the study was confined only to vegetables grown in the winter. The selected vegetables comprised Bean (Shim), Folwal potol (Potol), Cowpea (Borboti), Okra (Dharos), Eggplant (Begun), Sweet pumpkin (Mistikurnra), Tomato, Bittergourd (Karola), Kakrol and Carrot (Gajar). Total carotenoids was determined by solvent extraction followed by spectrophotometric method (UV -1201, UV -VIS, Shimadzu, Kyoto, Japan), n-hexane-acetone extract of GLV was passed through a glass column (2.5 x 40cm) with a sintered glass disk holding a 15 cm bed of an adsorbent of alumina and sodium sulphate. Eluted yellow band containing carotenoids was diluted and read in the spectrophotometer at 450 nm. Concentration of carotenoid was calculated from its standard calibration graph. β-carotene was estimated by HPLC (LC-lOAD, SHIMADZU, Kyoto, Japan). Corotenoid eluent concentrated under nitrogen stream was reconstituted with HPLC grade methanol, and 50μl of it was injected into the chromatography on a C shim pack CLC-ODS (M) column of diameter 4.6rnrn (Shirnadzu, LC Column, 4.6x250mm, Japan) with methanol:tetrahydrofuran (95:5) mobile phase flowing at 1.5ml/min. β-carotene was detected spectrophotometrically at 450nm. Efforts were made to assess the variation in total carotenoids and β-carotene contents due to seasonality, maturity and species variation.

Source of Information: Bangladesh J. Nutr. Vol. 16, December 2003; ISSN 1013-6037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study has identified some very rich vegetable sources of carotenoids and β-carotene. In addition to its role in addressing the widely prevalent vitamin A malnutrition, carotenoids also have potential antioxidant activity. Now that the government and the NGOs are very active in addressing the micronutrients malnutrition through homestead horticulture and gardening, these vegetables can be incorporated in the food system, and be popularized their production and consumption. The values derived from the study can also be incorporated to update our old food value tables.

Knowledge Management: Journal