Carotenoid composition of cooked green vegetables from restaurants

dc.creatorde Sa, MC
dc.creatorRodriguez-Amaya, DB
dc.date2003
dc.dateDEC
dc.date2014-11-14T20:04:39Z
dc.date2015-11-26T16:08:12Z
dc.date2014-11-14T20:04:39Z
dc.date2015-11-26T16:08:12Z
dc.date.accessioned2018-03-28T22:56:46Z
dc.date.available2018-03-28T22:56:46Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 83, n. 4, n. 595, n. 600, 2003.
dc.identifier0308-8146
dc.identifier1873-7072
dc.identifierWOS:000186390600016
dc.identifier10.1016/S0308-8146(03)00227-9
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63196
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63196
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63196
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266300
dc.descriptionIt is generally recognised that databases should be in terms of the food as eaten, but data on cooked foods are lacking. In this work, beta-carotene, lutein, violaxanthin and neoxanthin in cooked green vegetables from restaurants were determined by HPLC. In general; there was no statistical difference in the carotenoid concentrations of vegetables taken from different restaurants. This result is surprising at first glance because of the many factors that can cause variation in the raw materials, aside from those brought about by the cooking conditions. However, the interplay of many factors might have masked individual effects. Moreover, taking the analytical sample from a large restaurant batch might have compensated the individual variations, giving more representative average concentrations. Between-lot variations of samples from the same restaurant were sometimes appreciable. Violaxanthin was the carotenoid most affected by cooking. (C) 2003 Elsevier Ltd. All rights reserved.
dc.description83
dc.description4
dc.description595
dc.description600
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectcarotenoid
dc.subjectanalysis
dc.subjectcooked vegetable
dc.subjectrestaurant food
dc.subjectQuantification
dc.subjectIsomers
dc.subjectConstituents
dc.subjectProvitamins
dc.subjectLycopene
dc.subjectTomatoes
dc.subjectFruits
dc.subjectFoods
dc.subjectFresh
dc.subjectRaw
dc.titleCarotenoid composition of cooked green vegetables from restaurants
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución