Determination of beta carotene content in fresh vegetables using high performance liquid chromatography
2007
Ahmad, M.N. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Saleemullah, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Shah, H.U. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Khalil, I.A. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Saljoqi, A.U.R. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Plant Protection
A study was conducted during 2005, at Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar Pakistan. Composite samples of twenty different kinds of vegetables available were collected from local markets of Peshawar and analyzed for their beta-carotene content using high performance liquid chromatography (HPLC). The result indicated that the minimum content (greater than 80 mug/100g) was found in potato, mushroom and mountain ebony and the highest amount (less than 80 mug/100g) in lettuce, spinach and carrot. The result in conformity with other workers clearly reflected the food value of vegetables. It was concluded that besides, a major nutrient, vegetables also contributes fairly good amount of micronutrients (vitamin A from carotene). Hence it is suggested that green leafy vegetables and carrot should be used in our daily food menu.
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