2003 Volume 13 Issue 4 Pages 271-278
This research examined the contents and compositions of chlorophylls, carotenoidsvitamin E, vitamin C and metals in 12 species of vegetables that included six species ofdeep-colored vegetables and six species of light-colored vegetables.
Concerning the chlorophyll contents, perilla and spinach belonging to the deep-coloredvegetables contained a large amount of chlorophyll (115-175mg/100g).On the otherhand, only a small amount of chlorophylls were found in cucumber, cabbage, snap beanetc.belonging to the light-colored vegetables.Moreover, pheophytin was detected in allthe examined vegetables except for carrot.
Concerning the carotenoids, perilla and spinach, belonging to the deep-colored vegetables, also contained a large amount of β-carotene (1, 550-795IU/100g). On the otherhand, small amount of β-carotene were found in cucumber, cabbage, snap bean, tomatoand sweet pepper. Furthermore, lycopene, β-carotene, and phytofuluene were detectedin tomato and carrot. Moreover, in addition to ζ-carotene, α-carotene was detected inperilla, snap bean and carrot.About xanthophylls;capsanthin, capsorubin and luteinepoxidewere identified in sweet pepper, while violaxanthin, lutein, lutein epoxide andneoxanthin were detected in the other investigated vegetables.Furthermore, the α-and β-cryptoxanthins were detected in tomato and sweet pepper. The retinol potency calculated from the β-carotene content was found to be greater than 1, 000IU/100g inperilla, garland chrysanthemum, Chinese chive, carrot and parsley belonging to the deep-colored vegetables. On the other hand, the retinol potency in cabbage, cucumber andcelery was very low (80-5IU/100g).
Concerning the vitamin E contents, it was found that perilla, garland chrysanthemum, leek, parsley and spinach, belonging to the deep-colored leaf vegetables contained largeamounts (4.6-2.2mg) of vitamin E, while tomato and sweet pepper, belonging to thefruit vegetables contained relatively small amounts (0.9-0.7mg) of vitamin E.Thedeep-colored vegetables such as garland chrysanthemum, leek, parsley and spinach contained82-36mg of vitamin C.The red fruit vegetables, tomato and sweet pepper alsocontained vitamin C which seemed to accumulate during the green color stage.
Concerning metals, potassium and calcium were found to be the major component followedby magnesium in all the investigated vegetables.The deep-colored vegetablescontained relatively large amounts of the metals described above.Sodium was detectedas a relatively major component in garland chrysanthemum, spinach, celery and cabbage. Iron (Fe) was detected as a small component and copper (Cu) and zinc (Zn) were detected as very small components in all the investigated vegetables.
