the carotenoid content of foods with special reference

More documents

Recommendations

Info

FATS Ref Food description Variety (country) (Cczntific name) 35 Margarine bft (veg. oiL) (Croatia) Part of plant or animal (Maturity) CFutenoid content of food (mqi1OOg ediote portic, f'esh wegh t) EP Mst (%) a-carot (range) f-carot (range) 6-cryprD (range) Lutein (range) Lycopene (range) Zeaxanth Total (range) (range) 85 Margarine (Croatia) () 230 [p] OCC 85 85 Rn 85 91 Margarine 'DeLcates'(Croatia) () Mayonnaise (Netherlands) () 42 12 430 RE [p] 500 [p] 7 Princ. methd OCC OCC HPLC Ext. ref 85 85 91 Chr. OM ref. 35 Rn 85 91 Rn Hc
FISH Carotenoid content of food (pg/lOOg edible portion, fresh weight) Ref Food description Variety (country) (Scientific name) 7 Anchovies (Malaysia) (Engraulis sp.) 7 Black pomfret (Malaysia) () 7 Cockles (Malaysia) (Cardium edule) 7 Crab meat (Malaysia) (Cancer pagurus) 7 Cuttlefish (Malaysia) (Sepia officinalis) Part of plant or animal (Maturity) EP Mst MX) a-carot (range) f-carot (range) 0-crypto (range) Lutein (.ange) Lycopene (range) Zeaxanth Total (range) (range) RE Princ method Ext. ref. Chr. OM ref. 6 1 HPLL 71 1 06 Hk 0 0 HPLC 71.1 06 Hk 194 32 HPLC 71 1 06 Hk 44 HPLC 71.1 06 Hk 0 0 HPLC 71.1 06 Hk 7 Cuttlefish, dried 1 0 HPLC 71.1 06 Hk (Sepia officinalis) 7 Indian mackerel (Malaysia) (Scomber sp ) 7 Lobster (Malaysia) (Homarus vulgaris) 7 Oyster, dried (Malaysia) (Ostrea edulis) 91 Plaice, -red (Netherlands) (Pleuronectes ptatessa) 7 Prawn, dried (Malaysia) (Palaemon serratus) 7 Prawn, pink (Malaysia) (Palaeion sp.) 0 0 HPLC 71.1 06 Hk 149 25 HPLC 71 1 06 Hk 138 23 HPLC 71.1 06 hk 0 0 HPLC 91 91 Hc 34 6 HPLC 71 1 06 dk 50 8 PPLC 71.1 06 Hk 13
Page 1 and 2: Prepared for Office of Nutrition Bu
Page 3 and 4: PREFACE For a number of years, thos
Page 5 and 6: 1. INTRODUCTION Up until now, progr
Page 7 and 8: 2. METHODS Identirication of resour
Page 9 and 10: The data collected have been evalua
Page 11 and 12: 3. TABLE OF THE CAROTENOID CONTENT
Page 13 and 14: CEREALS Carotenoid content of food
Page 15: EGGS Carotenoid content of fooa (Lg
Page 19 and 20: FRUIT Carotenoid content of food ug
Page 21 and 22: Ref Food description Variety (count
Page 23 and 24: Ref Food aescription Variety (count
Page 39 and 40: Rof Food description Variety (count
Page 43 and 44: Ref Food description Variety (co)nt
Page 59 and 60: Carotc-iold content of food (gg/lOO
Page 65 and 66: MEAT Carotenoid content of food (Qg
Page 67 and 68:
Ref Food description Variety (count
Page 69 and 70:
Page 71 and 72:
Ref Food description Variety (cuunt
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Ref Foodl description Var-ety (coun
Page 87 and 88:
Page 89 and 90:
R-f Food description Variety (count
Page 91 and 92:
Ref Food description Variety (court
Page 93 and 94:
Ret Food description Variet, (count
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Ref Fuod description Variety (count
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Ref Food description Varety (countr
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Ref Food description Varletj (count
Page 119 and 120:
Ref Food description Variety (cou)i
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Ref Food description Va, iety (coun
Page 131 and 132:
Ref 3 Food description Variety (cou
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Pef Food description Variety (count
Page 143 and 144:
Ref Food description Variety (Count
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Pet Food description Variety (count
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Ref Fcod description Variety (count
Page 175 and 176:
Page 177 and 178:
4. SUMMARY OF METHODS USED FOR THE
Page 179 and 180:
Reference Reference Ext Sap Chr 18
Page 181 and 182:
SUMMARY OF METFO'S USED FOR THE ANA
Page 183 and 184:
Reference 86 VITAL (1993) Reference
Page 185 and 186:
English name Malanga Mint Nightshad
Page 187 and 188:
English name Vietnam Amaranth, red
Page 189 and 190:
Data quality and methods used Data
Page 191 and 192:
Table 6.2 (continued) Name Provitam
Page 193 and 194:
information provided in the origina
Page 195 and 196:
7. Standard reference materials: Th
Page 197 and 198:
15. Holland B, Unwin ID, Buss DH.Fi
Page 199 and 200:
44. Daood HG, Czinkotai B, Hoschke
Page 201 and 202:
74. Bushway RJ, Wilson AM )etermina
Page 203 and 204:
APPENDIX 1. LIST OF PEOPLE PROVIDIN
Page 205 and 206:
APPENDIX 2. STRUCTURE AND USE OF DA
Page 207 and 208:
APPENDIX 2. (continued) WEIGHTSAM O
Page 209 and 210:
APPENDIX 2. (continued) From method
Page 211:
APPENDIX 3 (continued) HO /3-crypto
show all

the carotenoid content of foods with special reference

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?