Quantification of Provitamin A Compounds in ChInese Vegetables by High-Performance Liquid Chromatography

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Provitamin A compounds are essential nutrients, with beta-carotene being the most well-known precursor.
• Vegetables are a significant dietary source of provitamin A, varying by type and growing conditions.
• Understanding the provitamin A content of locally grown vegetables is crucial for dietary recommendations.

Purpose of the Study:

• To quantify the provitamin A content (alpha-carotene, beta-carotene, and beta-cryptoxanthin) in 16 common vegetables cultivated in Taiwan.
• To identify vegetables with the highest provitamin A levels for potential dietary enrichment.
• To provide data on the distribution of specific provitamin A carotenoids in Taiwanese vegetables.

Main Methods:

• High-performance liquid chromatography with photodiode-array detection (HPLC-DAD) was employed for precise quantification.
• Analysis covered 16 different vegetable varieties grown in Taiwan.
• Quantification of alpha-carotene, beta-carotene, and beta-cryptoxanthin was performed.

Main Results:

• Provitamin A compound levels varied significantly across the 16 vegetables.
• Beta-carotene content ranged from 0.6 to 104.9 μg/g, with basil exhibiting the highest concentration.
• Carrot was the sole source of alpha-carotene, and corn contained beta-cryptoxanthin.

Conclusions:

• Significant variations in provitamin A content exist among Taiwanese vegetables.
• Basil, kale, and carrot are identified as rich sources of provitamin A.
• The study provides valuable data for assessing and improving provitamin A intake through diet in Taiwan.