Xanthophyll content of selected vegetables commonly consumed in the Philippines and the effect of boiling

Food Chemistry

Volumn 158, Issue , 2014, Pages 35-40

  Pasaporte, Melvin S ^a   Rabaya, Friche Jay R ^a   Toleco, Mitchellrey M ^a   Flores, Dulce M ^a  

^a UNIVERSITY OF THE PHILIPPINES MINDANAO   (Philippines)

Author keywords

Boiling; Carotenoids; HPLC; Lutein; Macular degeneration; Philippines; Vegetable flowers; Xanthophyll

Indexed keywords

BOILING LIQUIDS; VEGETABLES;

CAROTENOIDS; HPLC; LUTEIN; MACULAR DEGENERATION; PHILIPPINES; XANTHOPHYLL;

THERMAL PROCESSING (FOODS);

MONOBENZONE; NEOXANTHIN; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN; BETA CAROTENE;

ARTICLE; BASELLA ALBA; CABBAGE; CAPSICUM ANUUM; CAPSICUM FRUTESCENS; CITROFOTUNELLA MICROCARPA; CUCURBITA MAXIMA; DAUCUS; DAUCUS CARROTA; IPOMOEA AQUATICA; LEAFY VEGETABLE; MAIZE; MORINGA OLEIFERA; NONHUMAN; NUTRITION; NUTRITIONAL ASSESSMENT; PEPPER; PHILIPPINES; SESBANIA; SESBANIA GRANDIFLORA; SPINACH; TOMATO; CHEMISTRY; PLANT LEAF; TRANSITION TEMPERATURE; VEGETABLE;

BETA CAROTENE; LUTEIN; PHILIPPINES; PLANT LEAVES; TRANSITION TEMPERATURE; VEGETABLES; XANTHOPHYLLS;

EID: 84896519444     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.090     Document Type: Article

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