HPLC determination of carotenoids in Bulgarian berries
2007
Marinova, D. | Ribarova, F.
Carotenoids are bioactive substances in foods with powerful antioxidant activity. Based on the health benefits from berries, more information on the content of bioactive substances such as carotenoids is required. The aim of the present study was to determine lutein, zeaxanthin, lycopene, β-cryptoxanthin, α-carotene and β-carotene content in berries, which form part of the Bulgarian diet. Study covered six different berry species: strawberry, raspberry, blackberry, blueberry, black currant and red currant. For each berry five individual samples were analyzed. An HPLC gradient elution system with monomeric C18 column and UV detection at 450 nm were used for separation and quantification of the carotenoids. Lycopene was not detected in any of these fruits. Blackberry had the highest levels of carotenoids. Strawberry had the lowest carotenoid content. Lutein was present in raspberry in higher levels (317.0 μg/100 g), followed by blackberry (270.1 μg/100 g). The highest zeaxanthin levels were found in blackberry (29.0 μg/100 g), followed by blueberry (14.0 μg/100 g). Blackberry has the highest value of β-cryptoxanthin (30.1 μg/100 g). α-Carotene was present in highest levels in raspberry (23.7 μg/100 g). Blackberry had the highest β-carotene content (101.4 μg/100 g), followed by black currant (61.6 μg/100 g). Our data will be included in the Bulgarian National Food Composition Database.
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