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A. Perry, H. Rasmussen and E. J. Johnson, “Xanthophyll (Lutein, Zeaxanthin) Content in Fruits, Vegetables and Corn and Egg Products,” Journal of Food Composition and Analysis, Vol. 22, No. 1, 2009, pp. 9-15. doi:10.1016/j.jfca.2008.07.006

has been cited by the following article:

• TITLE: Influence of Synthetic Antioxidants on Extraction of All-trans-Lutein from Spinach under Air and Nitrogen Atmosphere

  AUTHORS: Katarina Cernelic, Mirko Prosek, Alenka Golc-Wondra, Zoran Rodic, Breda Simonovska, Mateja Puklavec

  KEYWORDS: Extraction; Lutein; Spinach; TBHQ; BHT; Nitrogen Atmosphere; HPLC

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.2, February 17, 2013

  ABSTRACT: Extraction is most commonly used sample preparation technique in quantitative determination of all-trans-lutein in spinach. In our study RP-HPLC was applied to identify the constituents of spinach extract and to quantify all-trans-lutein content with the mobile phase consisted of acetone and water. Due to sensitivity of all-trans-lutein, we compared effects of different extraction conditions; air and nitrogen atmosphere and ethanol, ethanol with added 0.1% TBHQ and ethanol with added 0.1% BHT as solvents. Results for the all-trans-lutein content in the spinach samples and spinach samples with standard addition obtained in air and in nitrogen confirmed the induced degradation of all-trans-lutein in oxygen from the air. Ethanol containing synthetic antioxidant TBHQ under nitrogen atmosphere gave the highest yield of extraction and recovery of all-trans-lutein from spinach.