Article citationsMore>>

A. Bunea, M. Andjelkovic, C. Socaciu, O. Bobis, M. Neacsu, R. Verhe and J. Van Camp, “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia oleracea L.), Food Chemistry, Vol. 108, No. 2, 2008, pp. 649-666. doi:10.1016/j.foodchem.2007.11.056

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.