Lutein content of selected Indian vegetables and vegetable oils determined by HPLC

Fruits and vegetables are good sources of vitamins, minerals and carotenoids. In this study, lutein and zeaxanthin content of selected vegetables and vegetable oils commonly used in the Indian diet have been determined by high performance liquid chromatography (HPLC). Data generated from this study are vital for the accurate determination of the dietary intake of lutein and development of comprehensive food tables. Among vegetables studied, the lutein level (μg/100 g edible portions) was the highest for pumpkin (10,620), chilli (1900) and brinjal (eggplant or aubergine) (1800), respectively. Lutein level varied ranging from 65 to 990 μg in other vegetables screened. Among the commercial vegetable oils analyzed, the lutein level (μg/100 g of oil) was the highest in mustard oil (772) and palm oil (11.55), whereas lutein was not detected in sunflower, olive, almond, rice bran and corn oils. Hence, it could be suggested that these vegetables and oils should be consumed as rich sources of lutein for health benefits.