Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.lwt.2020.109649
Title: Simultaneous determination of carotenoids, tocopherols and phylloquinone in 12 Brassicaceae vegetables
Authors: LEE HUI WEN 
ZHANG HUI 
LIANG XU 
ONG CHOON NAM 
Issue Date: 25-May-2020
Publisher: Elsevier B.V.
Citation: LEE HUI WEN, ZHANG HUI, LIANG XU, ONG CHOON NAM (2020-05-25). Simultaneous determination of carotenoids, tocopherols and phylloquinone in 12 Brassicaceae vegetables. LWT - Food Science and Technology 130 : 109649. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2020.109649
Rights: Attribution-NoDerivatives 4.0 International
Abstract: At present, analysis of carotenoids, tocopherols and phylloquinone in vegetables are performed independently, suggesting a need for an effective analytical method to determine these lipophilic micronutrients simultaneously and accurately. A LC-APCI-MS/MS analytical method was developed and validated for the simultaneous determination of seven carotenoids, two tocopherols and phylloquinone in 12 Brassicaceae vegetables. The analytical run time was 35 min, with the full separation of lutein and zeaxanthin, using LCMS-friendly mobile phases comprising methanol and isopropanol mixtures. Limits of detection and quantification were 0.10–21.5 μg/g dry weight (DW) and 1.10–47.6 μg/g DW respectively. Intra-day and inter-day repeatability were less than 20% relative standard deviation (RSD), and recoveries were 89–128%. Data indicated that lutein and α-tocopherol were the predominant carotenoid and tocopherol in green leafy vegetables. Highest amounts of carotenoids, tocopherols and phylloquinone were found in rocket salad (1061 ± 11 μg/g DW), broccoli (286 ± 85 μg/g DW) and watercress (55 ± 4 μg/g DW), respectively. Our findings suggest that these vegetables are excellent sources of lipophilic micronutrients. Overall, this analytical method is ideal for the accurate and rapid determination of carotenoids, tocopherols and phylloquinone in vegetables.
Source Title: LWT - Food Science and Technology
URI: https://scholarbank.nus.edu.sg/handle/10635/190121
DOI: 10.1016/j.lwt.2020.109649
Rights: Attribution-NoDerivatives 4.0 International
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