Extraction and purification of carotenoids from vegetables

L. Jeyanthi Rebecca*, S. Sharm

Abstract

A diet rich in vegetables is recommended along with fruits and whole grains.An epidemiological study found that a diet of this composition has a negative association with the risk of chronic diseases. Carotenoids in vegetables are of the significant importance, besides other vitamins, minerals, flavonoids and phytochemicals, which have been reported to contribute to health. A precursor to Vitamin A, β-carotene is commonly found in many vegetables. β- carotene is also converted to Vitamin-A in the intestinal wall and stored in the liver. This makes β-carotene an important natural product of organic chemistry. This study was conducted to estimate the total amount of carotenes and its counterpart, xanthophylls in vegetables, namely: Red capsicum (Capsicum annuum), Yellow capsicum (Capsicum annuum), Red spinach (Amaranthus dubius), Carrot (Daucus carota), Broccoli (Brassica oleracea), Beetroot (Beta vulgaris). The experiment yielded appreciable results and the vegetables were graded in the order of their respective carotene content. The most notable amount of carotenoid was obtained from carrots.