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  • Xanthophyll (cas 127-40-2) content of selected vegetables commonly consumed in the Philippines and the effect of boiling

  • Add time:09/30/2019    Source:sciencedirect.com

    The purpose of this study was to quantify Xanthophyll (cas 127-40-2)s in selected vegetables commonly consumed in the Philippines and to investigate the effect of boiling on their availability. Thirteen vegetables were grouped into green-leafy and non-leafy. Results showed that fresh malunggay contains the highest amount of lutein (167.1 ± 6.1 μg/g), neoxanthin (48.66 ± 2.31 μg/g), and violaxanthin (37.86 ± 1.76 μg/g) while mais has the highest zeaxanthin (269.1 ± 11.8 μg/g). Statistically, there is no significant difference (p > 0.1) in xanthophyll content between fresh leafy and non-leafy samples. However, 15-min boiling (100 °C) changed this, resulting in a significant difference (p < 0.1) in xanthophyll content between the two groups. Boiling increased the availability of lutein and neoxanthin, while an opposite effect was observed for zeaxanthin and violaxanthin. Results also showed that consuming 20 g of cooked malunggay (Moringa oleifera) can provide 100% the recommended level of lutein (10 mg) for eye health, while 8 g of cooked mais (Zea mays) a day can provide a high enough level (2 mg) of zeaxanthin.

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