국산 농식품에 함유된 카로티노이드 종합 분석

This study analyzed 9 carotenoids (capsanthin, capsorubin, lutein, zeaxanthin, α-carotene, β-carotene, 13Z-β-carotene, 9Z-β-carotene, β-cryptoxanthin) in 58 Korean-origin foods. 36 green vegetables had β-carotene and lutein in common. The highest contents of β-carotene and lutein were 77.85±0.69 mg/100 g and 96.03±0.66 mg/100 g, respectively, in raw leaves of Amaranthus tricolor. Generally, the content of cis-β-carotene in green vegetables decreased after blanching for 1 min. Capsanthin and capsorubin were only detected in Raon red paprika as 37.64±0.01 mg/100 g and 2.53±0.67 mg/100 g, respectively. α-Carotene was only detected in dried old pumpkin at 2.59±0.09 mg/100 g. Although the carotenoid content in non-colored cereals and their products, nuts, and seeds were low, lutein was detected in all samples. This study provides carotenoid profiling of Korean-origin foodstuffs, which will encourage increased intake of carotenoid-rich foods in Korean.