Research Article Open Access

Identification and Quantification of Major Carotenoids in Some Vegetables

Jafar Muhammad EL-Qudah


An HPLC study of 6 raw vegetables (Okra, green beans, eggplant zucchini, carrot and tomato) most frequently consumed worldwide was carried out to determine their carotenoid composition. The samples were purchased from supermarket in the city of Boston, USA. Neoxanthin, violaxanthin and lutein were contained in all samples except tomato for neoxanthin, carrot and tomato for violaxanthin and carrot for lutein. β-carotene was contained in all samples while α-carotene was contained only in carrot. Lycopene was contained in okra, green beans and tomato. Carrot had α-carotene and β-carotene as principal carotenoids and lutein as minor component. Relatively high ratios (9-cis to all-trans β-carotene) of above 0.2 g/g were noted in green beans, eggplant and okra.

American Journal of Applied Sciences
Volume 6 No. 3, 2009, 492-497


Submitted On: 20 August 2008 Published On: 31 March 2009

How to Cite: EL-Qudah, J. M. (2009). Identification and Quantification of Major Carotenoids in Some Vegetables. American Journal of Applied Sciences, 6(3), 492-497.

  • 37 Citations



  • carotenoids
  • vegetables
  • HPLC
  • β-carotene
  • lutein
  • Jordan