Estimation of Carotenoids, Vitamin C, and Polyphenols in Traditional Okinawan Vegetables

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  • Maeda Goki
    Okinawa Industrial Technology Center
  • Iha Satoru
    Okinawa Prefectural Agricultural Research Center
  • Tsushida Tojiro
    Department of Food Management, School of Food, Agricultural and Environmental Sciences, Miyagi University

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  • 沖縄伝統野菜のカロテノイド，ビタミンＣおよびポリフェノールの定量
  • オキナワ デントウ ヤサイ ノ カロテノイド ビタミン C オヨビ ポリフェノール ノ テイリョウ

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Abstract

Detailed investigations of the contents of antioxidant substances, such as carotenoids and polyphenols, in traditional Okinawan vegetables have not been conducted. In this study, we determined αand β-carotene, lutein, chlorophyll, and polyphenol contents in traditional Okinawan vegetables. We compared several simultaneous extraction methods for carotenoids, chlorophylls, and polyphenols from vegetables, and concluded that the accelerated solvent extraction (ASE) system using 80% ethanol solution is the best method for the extraction of such compounds. The extract obtained by ASE was analyzed for carotenoids and chlorophylls using HPLC and for polyphenols using the Folin-Ciocalteu method. Among the vegetables that we analyzed, Nishiyomogi, Botanbouhuu, Hosobawadan, and Suizenjina revealed high β-carotene content. Moreover, Botanbouhuu was not only rich in β-carotene (5029±629μg/100g fresh weight), but also lutein (8.2±1.3mg/100g fresh weight), total polyphenols (251.3±23.4mg/100g fresh weight), and vitamin C (45.8±15.4μg/100g fresh weight). Thus, the present study revealed that Botanbouhuu is richer in various antioxidant substances than the other analyzed vegetables.

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