Identification of carotenoid composition in selected 'ulam' or traditional vegetables in Malaysia
Ulam or traditional vegetables in Malaysia comprise more than 120 species representing various families ranging from groundcovers, shrubs to trees. The leaves, shoots, flowers, fruits, roots and rhizomes of the vegetables are eaten fresh as salad or cooked and are consumed to add variety and flavo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online Access: | http://irep.iium.edu.my/22898/ http://irep.iium.edu.my/22898/ http://irep.iium.edu.my/22898/1/RASHIDI_JOURNAL_1.pdf |
| Summary: | Ulam or traditional vegetables in Malaysia comprise more than 120 species representing various
families ranging from groundcovers, shrubs to trees. The leaves, shoots, flowers, fruits, roots and rhizomes
of the vegetables are eaten fresh as salad or cooked and are consumed to add variety and flavor to the diet,
as well as for their health benefits. Ulam species are rich in carbohydrate, protein, mineral and vitamin. This
study established that ulam species differ greatly with respect to types and concentrations of carotenoids in
leaves. A total of 10 species were evaluated for quantitative and qualitative carotenoid composition through
spectrophotometry and HPLC analysis. The main carotenoids identified in these selected ulam were lutein,
neoxanthin, violaxanthin, zeaxanthin and β-carotene. The ratio of these carotenoids varies between species. |
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