Abstract

Screening of Sixteen Commonly Consumed Green Leafy Vegetables for Carotenoids

Introduction: Carotenoids can act as an antioxidant, anti-inflammatory, and anticancer agents. Important bioactive carotenoids are present in green leafy vegetables, which form part of dietary ingredients. Objective: The present study is aimed at screening sixteen commonly consumed green leafy vegetables for the distribution of carotenoids. Methods: Sixteen green leafy vegetables-curry leaves (Murraya koenigii), fenugreek (methi) leaves (Trigonella foenum-graecum), coriander leaves (Coriandrum sativum), broccoli leaves (Brassica oleracea), bay leaves (Laurus nobilis), oregano leaves (Origanum vulgare), marjoram leaves (Origanum majorana), basil leaves (Ocimum basilicum), pandan leaves (Pandanus amaryllifolius), sage leaves (Salvia officinalis), thyme leaves (Thymus vulgaris), lemon grass (Cymbopogon citratus), kaffirlime leaves (Citrus hystrix) and parsley leaves (Petroselinum crispum) were dehydrated, and carotenoids were extracted and analysed by HPLC. Results: Of the leaves analyzed, curry leaves, coriander leaves, and fenugreek leaves were found to be rich sources of carotenoids. Conclusion: These findings suggest that curry leaves, coriander leaves, and fenugreek leaves are rich in carotenoids and can be used for the preparation of carotenoid-rich extracts for studying antioxidant, anti-inflammatory, and anticancer activities.

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