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Submitted: 22 May 2017 Modified: 03 April 2018
HERDIN Record #: PCHRD17052216290030

Lutein content of selected local fruit and vegetables.

1Melvin S. Pasaporte,
2MitchellRey M. Toleco,
3Dulce M. Flores
Department of Food Science and Chemistry, College of Science and Mathematics - University of the Philippines Mindanao


Lutein, a carotenoid associated with maintenance of visual health especially in the prevention of age-related macular degeneration (AMD) and cataracts, was quantified in locally abundant fruits and vegetables. Samples included malunggay (Moringa oleifera), alugbati (Basella alba L.), kalamansi rind (Citrofortunella microcarpa), atsal or bell pepper (Capsicum anuum), carrots (Daucus carota), and bok choy (Brassica rapa L. subp. chinensis). Analyses showed, with the exception of atsal, that all the samples have detectable amounts of lutein. Lutein was highest in alugbati (81.6 µg/g ± 1.14) followed by bok choy (58.5 µg/g ± 1.11), malunggay (55.7 µg/g ± 0.611), kalamansi rind (28.3 µg/g ± 0.721) and carrots (7.75 µg/g ± 0.362). This implies that the green leafy vegetables contained significantly higher amounts of lutein. A preliminary study was also conducted to determine the effect of heat treatment on lutein content. Results showed that lutein content significantly increased after boiling. Malunggay showed the highest increase at 305% (171 µg/g ± 6.11). This shows that heat treatment could greatly improve the extractability of lutein and could therefore improve its bioavailability.

Publication Type:
Book of Abstracts
Publication Sub Type:
Compendium of Abstracts
Regional Health Research and Development Consortium Davao Region

LocationCall NumberAvailable FormatAvailability
Philippine Council for Health Research and Development Library GR Acc. No. 1692 Abstract Print Format (Request Document)