Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

1 A COMPREHENSIVE DATABASE OF CAROTENOID CONTENTS IN IBERO-AMERICAN FOODS. 1 A VALUABLE TOOL IN THE CONTEXT OF FUNCTIONAL FOODS AND THE 2 ESTABLISHMENT OF RECOMMENDED INTAKES OF BIOACTIVES 3 M. Graça Dias1*, B. Olmedilla-Alonso2, D. Hornero-Méndez3, A. Z. Mercadante4, C. Osorio5, L. 4 Vargas-Murga6, A. J. Meléndez-Martínez7 5 Affiliations: 6 1Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. 7 Padre Cruz, 1649-016 Lisboa, Portugal 8 2Institute of Food Science, Technology and Nutrition (ICTAN). Consejo Superior de 9 Investigaciones Científicas (CSIC). C/ José Antonio Novais, 10. 28040-Madrid, Spain. 10 3Departament of Food Phytochemistry, Instituto de la Grasa (CSIC). Campus Universidad 11 Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1, 41013 Seville, Spain. 12 4Department of Food Science, Faculty of Food Engineering, University of Campinas 13 (UNICAMP), 13082-862 Campinas, Brazil 14 5Departamento de Química, AA 14490, Universidad Nacional de Colombia-Sede Bogotá, 15 Bogotá, Colombia 16 6Biothani Europe S.L. Can Lleganya, Sant Feliu de Buixalleu (Catalonia), Spain 17 7Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 18 41012 Seville, Spain 19 2 * Corresponding author 20 Keywords: fruits, vegetables, HPLC, (pro and non-pro) vitamin A carotenoids, species and variety 21 22 Abstract 23 Foods that are commonly consumed in the diet are considered to provide more than 40 24 different carotenoids. However, the content in carotenoids varies considerably both in 25 qualitative and quantitative terms as a consequence of different genotypes, climatic 26 conditions of the production area and agronomic factors, among others. In this paper, 27 analytical data, obtained by HPLC or UHPLC, of carotenoids in fruits and vegetables produced 28 in Ibero-America have been compiled from peer-reviewed journals, organized in food 29 categories and documented in relation to the sampling and analytical quality system used. In 30 addition to common products of the diet of the Ibero-American countries, other wild or little 31 used fruit and vegetables have been included with the aim of contributing to promote and to 32 value species and local varieties. The importance of the commodities containing carotenoids 33 in food, health, agriculture and biodiversity, and the need of their preservation, was 34 evidenced in this work namely by the large differences in carotenoid content related to the 35 locals of production and varieties, and the high levels of carotenoids in native fruits and 36 vegetables. The contribution of these compounds to meet the needs of vitamin A as well as 37 the necessity of establishing recommendation for the daily intakes of theses bioactive 38 compounds were also discussed. 39 40 1. Introduction 41 3 Carotenoids are considered the most widely distributed pigments in nature.1 More than 700 42 different carotenoids have been identified so far,2 in a wide range of different natural 43 environments, such as in the vegetable kingdom, depth of the oceans, glaciers, hot springs, 44 and salt ponds, among others.3 45 These compounds can be synthesized by photosynthetic organisms (plants, algae, 46 photosynthetic bacteria) as well as by some fungi and non-photosynthetic bacteria. They are 47 also present in a wide variety of animals, which obtain them from the diet. Animals are able 48 to metabolize them despite cannot synthesize carotenoids de novo.4,5 Exceptions to this 49 long-standing rule have recently came out after the analysis of the carotenoid profile and 50 genome in pea aphids (Acyrthosiphon pisum), green peach aphids (Myzus persicae), and the 51 two-spotted spider mite (Tetranychus urticae). These invertebrates are capable of 52 synthesizing carotenoids probably due to a horizontal transfer of biosynthesis genes from 53 fungi into their genome.6,7 54 Carotenoids are known to be involved in many processes in nature, hence they can be 55 considered as very versatile secondary metabolites: light harvesting, photoprotection 56 through singlet oxygen quenching and non-photochemical quenching (xanthophylls cycle), 57 vision, communication between or within species through colour, protection against 58 oxidants, modulation of the properties of membranes, fertility, and reproduction.8 59 Besides, carotenoids can be metabolized into a series of compounds involved in important 60 actions and functions. For example, retinoids (vitamin A) or norisoprenoids (potent aromatic 61 compounds such as, safranal, β-ionone, β-damascenone, among others), the phytohormone 62 abscisic acid (involved in senescence related processes, the latency of seeds, and so on), or 63 trisporic acid (a stimulant of carotenoid production in certain fungi).8 Moreover, “new” 64 4 carotenoid metabolites are attracting much attention. For example, the strigolactones, 65 phytohormones involved in the inhibition of shoot branching, the establishment of 66 arbuscular mycorrhizae, and the germination of parasitic weeds, among other processes.9-12 67 Similarly, carotenoid metabolites formed in animals, other than vitamin A retinoids (e.g. apo- 68 lycopenoids) are being paid much attention as they may be biologically active and provide 69 health benefits.13-15 Apart from the role of some carotenoids as precursors of vitamin A, 70 there is a large body of evidence indicating that they may provide health benefits. In 71 summary, it can be stated that carotenoids and their derivatives are involved in a wide 72 variety of actions and are essential for life on Earth and that their relevance in ecology, agro- 73 food industry, health, and other fields is unarguable. 74 Food carotenoids have attracted the interest of many researchers and their distribution and 75 levels have been extensively studied in different matrices, because a carotenoid-rich diet is 76 frequently associated with a lower risk of developing a series of diseases. Thus, in recent 77 decades, the interest for carotenoids by pharmaceutical and food industries, especially in 78 relation to human health, have grown considerably. 79 Diets with adequate intakes of carotenoid-rich foods may protect against non-communicable 80 diseases such as, certain cancers,16 especially prostate and digestive-tract tumours,17 81 cardiovascular diseases,18 diabetes,19,20 and eye diseases21,22. More information about the 82 possible roles of carotenoids in nutrition and health can be found in two dedicated 83 books.23,24 84 About 40 different carotenoids are commonly found in the foods present in our diet,25 85 including carotenes (e.g. β-carotene, α-carotene, lycopene), and xanthophylls (e.g. β- 86 5 cryptoxanthin, lutein, zeaxanthin). However, food carotenoid composition is very complex 87 and varies both qualitatively and quantitatively. 88 Typical dietary carotenoids such as, lycopene, β-carotene, β-cryptoxanthin, lutein, and 89 zeaxanthin exhibit in vitro antioxidant capacity, although it is difficult the extrapolation of 90 these data to in vivo health benefits.26 Between the different groups of the so-called 91 phytochemicals, carotenoids are the only one that comprises some compounds to which a 92 specific nutrient function can be attributed. The human body has the capacity to transform 93 some of them in the essential micro-nutrient to human life, the well-known vitamin A. Two 94 forms of vitamin A are available in the human diet: preformed vitamin A (retinol), and 95 provitamin A carotenoids. Carotenoids that could be metabolized by human body into 96 vitamin A are those which structure has at least one unsubstituted β-ring and a polyene 97 chain of 11 carbon atoms. Traditionally, β-carotene is considered the most important 98 provitamin A carotenoid. It could theoretically originate two retinol molecules due to its 99 chemical structure. Other examples of provitamin A carotenoids are α-carotene and β- 100 cryptoxanthin. Both provitamin A and preformed vitamin A must be metabolized 101 intracellularly to retinal and retinoic acid, the active forms of vitamin A, in order to exert the 102 important biological functions of this vitamin.27 103 As it is concluded in several studies, the dietary equivalence of β-carotene and retinol varies 104 greatly among individuals,28 although, some reference values have been established. First, 105 about recommended dietary allowances, the NAS/NRC concluded “that in addition to any 106 expression as international unit activity, vitamin A should also be given in terms of retinol 107 equivalents defined as follows: 1 retinol equivalent (RE) = 1 µg retinol = 6 µg β-carotene = 12 108 µg other carotenoid vitamin A precursors”. 29 Later the Institute of Medicine reported that, 109 6 for dietary provitamin A carotenoids, one μg of retinol activity equivalent (RAE) is equal to 110 one μg all-trans retinol; 12 μg of β-carotene; 24 μg of α-carotene; and 24 μg of β- 111 cryptoxanthin.30 These figures are in line with the guide published by that Institute where is 112 also stated that the RAE for dietary provitamin A carotenoids in foods is two-fold greater 113 than RE.31 According to the same document for preformed vitamin A in foods or 114 supplements and for provitamin A carotenoids in supplements, 1 RE = 1 RAE. The studies 115 that support these factors are still very rough conducting to estimates with large confidence 116 intervals. 117 From another authoritative body FAO /INFOODS, conversion from components with vitamin 118 A activity to vitamin A expressed as RAE, is equal to the sum of retinol plus 1/12 of β- 119 carotene plus 1/24 of α-carotene plus 1/24 of β-cryptoxanthin (all in the same units, µg/100 g 120 edible portion on fresh weight basis), with no mention to isomers or other carotenoids with 121 possible vitamin A activity.32 As a note in this document it is stated that the conversion 122 factors used can be country-specific, e.g. in India the conversion factor for β-carotene is 1/8; 123 however, in most countries 1/12 is used. Also, in this document, for the conversion of 124 components with vitamin A activity to vitamin A RE, vitamin A is equal to retinol plus 1/6 of 125 β-carotene plus 1/12 of α-carotene plus 1/12 of β-cryptoxanthin (all in the same units, µg/100 126 g edible portion on fresh weight basis). 127 The possible relation between the consumption of carotenoid-containing fruits and 128 vegetables and human health;23,24,33 the fact that carotenoids vary qualitative and 129 quantitatively from species to species; and that variety, maturity, light intensity, and even 130 soil composition introduce large variations in the carotenoid content, underlines the need 131 7 for a detailed food identification as well as analytical data quality evaluation in publications 132 related to food carotenoid content (e.g. databases). 133 134 2. Carotenoid data in food composition tables/databases 135 The detailed information about the food chemical composition is compiled, usually by 136 country, in food composition tables or more recently databases. These data are the basis, 137 among other aspects to evaluate nutritional problems, elaborate legislation and policies of 138 nutrition, and study the relationship between diet and health status or diseases of 139 individuals and populations. 140 The first chemical analysis of food in Europe was made in the middle of 19th century. 141 However, the first food composition tables in the format known today were published, in 142 Europe (Germany) in 1878,34 and in America in 189635. Thereafter, the United of Kingdom, 143 widely seen as a leader in the field of food composition databases, published The 144 Composition of Foods,36 and in 1949 the Food and Agriculture Organization of the United 145 Nations (FAO) published the first international tables and is still active in this field within the 146 International Network of Food Data Systems (INFOODS) project. More recently, many 147 European Food Composition Databases (FCDBs) have become available online on the 148 Internet, a move influenced, within Europe, by The European food Information Resource 149 Network project (2005-10; EuroFIR) funded by the European Community's 6th Framework 150 Programme. 151 8 In addition, some specific databases, by analyte, were developed namely for individual 152 amino acids, fatty acids, vitamin fractions, bioactive compounds (EuroFIR eBASIS), isoflavone 153 database (USA), and Phenol-Explorer (France).37-39 154 The increase in research on the relationship between diet and chronic diseases has led to a 155 greater demand for complete, current and reliable FCDBs, specifically bioactive compounds. 156 Also, increasing international trade has led to a greater need to access data for foods from 157 other countries. In general, traditional FCDBs did not cover carotenoids due to limited 158 resources. In general, these analytes are difficult to determine owing to instability, specific 159 analytical conditions, and the expensive instrumentation required for their analyses. West 160 and Poortvliet published the first work in this field in which the inclusion criteria and data 161 quality evaluation was assessed.40 More recently, there are some examples of food 162 carotenoid databases in countries such as, Spain, Brazil, USA, Austria, Switzerland, and even 163 at an European level.41-46 164 Similarly, there are studies focused on the evaluation of the carotenoid content of foods in 165 other countries like Luxembourg, Portugal, and Costa Rica, among others.47-49 166 The analytical methods applied to carotenoid research are continuously being improved, 167 leading to more specific and detailed data. Nevertheless, the reliability of a substantial part 168 of current data on food carotenoids still appears questionable. This lack of reliability is due 169 to a large extent to the inherent difficulties of carotenoid analysis, specially their instability 170 (they are sensitive to oxygen, light, temperature, and active surfaces), the high cost of 171 standards, and the availability of few Certified Reference Material with high uncertainty 172 values. 173 9 The classical open column chromatographic methods were replaced by high performance 174 liquid chromatography (HPLC) methods due to the many advantages of the latter (such as, 175 higher selectivity, rapidity, automation, and computation of data). Currently, HPLC using C18 176 or C30 reversed-phase columns and photodiode array (PDA) spectrophotometric detector is 177 the preferred approach for the separation and quantitative determination of carotenoids in 178 extracts isolated from different matrices. Such detector allows for the recording of the entire 179 UV-Vis spectral range from 190 nm to 800 nm, enabling the extraction of chromatograms at 180 each selected wavelength and monitoring at any moment the absorption spectra. However, 181 these detectors are not appropriate to provide molecular structure information for 182 identification, especially of unknown carotenoids in complex matrices. In this sense, the 183 additional use of other detectors, such as, mass spectrometer (MS) detectors, is 184 encouraged.50 185 The need of the reported data quality assessment is unarguably important, as accurate 186 qualitative and quantitative data on carotenoids are needed to assure proper comparability 187 and traceability. In this sense, food description, component identification, sampling plan 188 (number of samples), and sample analysis data (replicates, analytical standard deviation) 189 should be considered. To our knowledge, there is no food carotenoid database for Ibero- 190 American countries nor documenting data to evaluate their quality is available. Unarguably, 191 the production of such database would be important for many purposes, as commented 192 above. 193 The objective of this review was to gather quantitative data on carotenoids in fruits and 194 vegetables produced in Ibero-American countries, within the frame of the IBERCAROT 195 network (Ibero-American Science and Technology for Development Program (CYTED)). 196 16 with an intra-species β-carotene variation between 500 and 5000 µg/100 g, the difference 333 between the ingestion of 100 g of the product is the coverage of 10% to 100% of the vitamin 334 A recommended daily dose. Another important issue in food identification is the 335 geographical site of production; changes could be of one order of magnitude. 336 According to the gathered values for aromatic herbs, β-carotene and lutein contents of 337 coriander produced in Brazil were three times higher than those produced in Costa Rica. In 338 the case of broccoli, there were variations between 414 (Spain) and 3300 (Costa Rica) 339 µg/100 g of edible part for β-carotene; for lutein there were variations between 140 340 (Panama) and 900 (Costa Rica) µg/100 g of edible part. 341 For green leafy vegetables, in cabbage, β-carotene variations were between 12.3 and 3600 342 µg/100 g of edible part from Costa Rica and Portugal, respectively; and in kale 2240 and 343 6400 µg/100 g of edible part, from Brazil and Portugal, respectively. Lutein variation in the 344 same countries were from 49.6 to 4700 µg/100 g of edible part (cabbage) and from 2869 to 345 7200 µg/100 g of edible part (kale), respectively. However, there was no general rule, small 346 variations were observed across countries, for instance, lutein contents in watercress was 347 4280 and 4357 µg/100 g of edible part, in Panama and in Spain, respectively. 348 Important variations were found for the same species and varieties cultivated in the same 349 country. For example, in Spain, the edible part of Brussels sprouts showed a variation 350 between 77 and 162 µg/100 g, and from 185 to 468 µg/100 g for β-carotene and lutein, 351 respectively; for peppers, the variations ranged between 12200 and 41800 µg/100 g of 352 edible part for β-carotene, 24800 and 68400 µg/100 g of edible part for zeaxanthin, and 353 8400 and 33000 µg/100 g of edible part for β-cryptoxanthin. In a study conducted in 354 Portugal48 considering three tronchuda cabbage landraces, the carotenoid content varied 355 17 between 0.5 ± 0.1 and 3.6 ± 0.8 mg/100 g for β-carotene and between 0.5 ± 0.1 and 4.7 ± 0.9 356 mg/100 g for lutein. Relating these values with colour the landrace, the lowest carotenoid 357 content has a yellow-blond green colour, contrary to the other samples (medium to dark- 358 green). From the same study, leaves harvested in June, October, and December, from the 359 same kale (var. galega) plants presented variations in the carotenoid contents, apparently 360 related to the season of the year and/or the age of the plant. The content of β-carotene and 361 lutein in these kale samples roughly doubled between the first (2.6 ± 0.5 mg/100 g and 4 ± 1 362 mg/100 g, for β-carotene and lutein, respectively) and the last (6 ± 1 mg/100 g and 7 ± 2 363 mg/100 g, for β-carotene and lutein, respectively) harvest. 364 Regarding root vegetables, in particular carrots, considering productions in Panama, Brazil, 365 Costa Rica, Spain, and Mexico, the variations were between 80 and 19769, and between 366 4313 and 69876 µg/100 g of edible part, for α-carotene and β-carotene, respectively. 367 Wide variations were also found in fruits. Regarding lycopene differences, in guava were 368 found values from 1825 (pink) to 7649 (red); in tomato from 1260 to 62273; in peach palm 369 fruit from 100 (light yellow) to 5350 (red); in watermelon from 1600 to 3500; in pitanga from 370 1400 to 7110; and in papaya from 12 to 4281 (all values expressed as µg/100 g of edible 371 part). For β-cryptoxanthin the variations were from 85 to 449 in orange, 30 to 417 in acerola, 372 and 77 to 4097 in papaya (all values expressed as µg/100 g of edible part). For β-carotene 373 variations were between 540 and 2486 in acerola, 7600 and 11900 in cactus pear, 400 and 374 8540 in peach, 580 and 3558 in mango (all values expressed as µg/100 g of edible part). For 375 α-carotene the variations were between 30 and 740 µg/100 g of edible part, in peach palm 376 fruit. For lutein the variations were between 70 and 160 in acerola, and 10200 and 18700 in 377 cactus pear (all values expressed as µg/100 g of edible part). 378 18 β-Carotene is the most widespread of all carotenoids in foods, either as a minor or major 379 constituent. From the collected values the highest one was for sweet potato, 12700 µg/100 g 380 of edible part; however, for this species a value of 496 µg/100 g of edible part was also 381 obtained. 382 Zeaxanthin is a minor food constituent, however, it was found in amounts of 8470, 4620, and 383 0-1048 µg/100 g of edible part of sastra, sapote, and sweet potato, respectively. 384 Considering carotenes, although β-carotene is much more abundant in food than α- 385 carotene, their respectively derived xanthophylls, zeaxanthin and lutein, have an inverse 386 relative abundance. Zeaxanthin is present in plant tissues, namely in leaves and green 387 vegetables, at a considerably lower level than lutein which it is usually the predominant 388 carotenoid. 389 The more frequently encountered epoxycarotenoid in foods is violaxanthin and in slightly 390 lower quantities neoxanthin, followed by antheraxanthin in minor amounts. 391 Data regarding some less-common or species-specific carotenoids has also been collected in 392 the present study and were included in the database. The most prominent examples were: 393 capsanthin and capsorubin, the predominant pigments of red pepper; crocetin, in saffron; 394 and lactucaxanthin in lettuce. 395 The results here compilated exemplify to perfection that the carotenoid content of fruits and 396 vegetables, like of other secondary metabolites, is dependent on many factors such as 397 species, varieties (biodiversity), and geographical site of production. The compiled results 398 indicate that it is necessary to define sampling plans for carotenoid analysis during food 399 composition studies, taking into account the production site, the species, and the within- 400 19 species diversity; and these variables have to be reported along with the corresponding 401 analytical values. 402 The present effort is a pioneer to compile and disseminate data on carotenoid composition 403 of food, including wild, underutilized, and little-known foods, such contributing to document 404 food biodiversity in Ibero-American countries. The availability of this compilation could assist 405 to promote local species and varieties and also to valorize and maintain its production. 406 Surprisingly, despite the need to keep these FCDBs updated, since foods and analytical 407 methods have changed, the importance of food composition research is not always 408 recognized by funding bodies. However, they are the basis for most quantitative human 409 nutrition research and for the development of food and nutrition policies at national and 410 international levels. Within this context, the present work is aligned with the overcoming of 411 obstacles and future actions needed, that were identified by Gaine and others.61 Particularly 412 with the provision of accurate food composition data, obtained by previously validated 413 analytical data, and a set of reliable biomarkers of intake. Indeed, much effort has been put 414 in evaluating the quality control of the data here reported and in their curation. 415 The compilation produced is useful for different users and stakeholders, namely trade, 416 export, legislation, epidemiologists, and other researchers, health professionals, health 417 educators, policy developers, those concerned with production, sustainability, and food 418 security. The specific nutrient function of provitamin A carotenoids is of particular 419 importance for individuals following diets without products of animal origin that should 420 ensure the consumption of pro-vitamin A carotenoid-rich foods, namely deep yellow and 421 green vegetables and fruits. 422 20 Most of Latin-American countries are extensive and include territories with different 423 climates and biodiversity. In this sense, it is important to point-out that tropical and 424 subtropical regions have a climate favouring carotenoid biosynthesis and for that reason a 425 remarkable variety of colourful fruits and vegetables. Many of them are unknown for 426 subtropical countries, despite are excellent sources of carotenoids both in qualitative and 427 quantitative terms. This is all the more important when there have been major lifestyle 428 changes in Ibero-American countries, including increased urbanization in many areas, 429 increased reliance on imported food, and neglect of traditional food systems. This work may 430 contribute to avoiding changes in the diet of locally grown and captured foods for processed 431 foods with high fat, sugar and salt content, being considered responsible for the 432 deterioration of health. 433 434 5. Future research needs 435 Despite in most articles on which this review was based, the topic of precision was 436 addressed through the intra-laboratory standard deviation, trueness is rarely assessed. This 437 is ideally evaluated using certified reference materials and inter-laboratory tests. Beyond the 438 high price of these materials, the availability of compositions/forms that resemble the food 439 samples of interest is limited regarding the matrices and carotenoid composition. On the 440 other hand, for reasons of perishability and stability, only cooked forms are available. 441 Regarding inter-laboratory comparisons, currently there is not any known regular 442 programme neither in Europe nor in Latin-America. To this regard it can be openly stated 443 that there is a clear need of evaluating trueness in the carotenoid field to assure data quality 444 and comparison. 445 21 There is quite some scientific debate about the pro-vitamin A activity of different 446 geometrical isomers (cis/trans or, more correctly, Z/E) of carotenoids. In fact, in the IOM 447 recommendations31 only (all-E)-β-carotene is considered having 1/12 of the activity of retinol 448 in a mixed diet, based in some controlled human intervention trials. There is no orientation 449 about how to deal with Z isomers in such document. Moreover, there is no mention to β- 450 carotene or other provitamin A Z-isomers in the literature. At present, there are no enough 451 human feeding trials using stable isotopes or other strategies to address this controversial 452 issue in a satisfactory way. In vitro and animal studies are helpful in understanding 453 mechanisms, but extrapolations should not be used for mixed human diets and populations 454 that beyond the metabolic disparities differ in vitamin A status. For example, (9Z)-β-carotene 455 could be on many occasions an artefact formed as a result of analysis, especially in green 456 leafy vegetables. In addition, some quantities, although generally low, of other Z isomers of 457 provitamin A carotenoids can be naturally present in foods or formed as a result of industrial 458 processing or cooking.62,63 Even though there are some studies indicating that all-E and Z 459 isomers of carotenoids may show important differences in bioavailability and that 460 isomerisation reactions could occur in the human body.64-66 Further studies and systematic 461 evaluations by authoritative bodies are necessary to shed more light on the vitamin A 462 activity of Z isomers of carotenoids. 463 For an accurate assessment of vitamin A intake, there is a need of reliable data on individual 464 provitamin A carotenoid concentrations in different foods, as well as information on their 465 bioavailability and capacity of conversion of the carotenoids consumed, since it varies 466 depending on the carotenoid and food matrix. At present, in the calculation of the 467 contribution of carotenoids with provitamin A activity to the intake of vitamin A, it is 468 assumed that bioavailability of β-carotene is twice the bioavailabilities of α-carotene and β- 469 22 cryptoxanthin, the latter two contributing in the same proportion to the vitamin A intake.31 470 However, these contributions of the provitamin A carotenoids to the vitamin A intake are 471 being questioned.67-69 472 Carotenoid safety would be considered, especially with the consumption of β-carotene 473 supplements. β-Carotene supplementation should not be recommended due to the risk of 474 lung cancer and also gastric cancer at doses of 20-30 mg/day, in smokers and asbestos 475 workers.70 The unexpected findings of increased lung cancer in β-carotene supplemented 476 smokers in the Alpha-Tocopherol/Beta-Carotene Study (ATBC) and Carotene And Retinol 477 Efficacy Trial (CARET) intervention studies have resulted in the need for expanded research 478 efforts to define the mechanism(s) of action of β-carotene.71 High-dose β-carotene 479 supplementation in the animal model clearly results in lung pathology with or without 480 smoke exposure, although the pathology is far worse with smoke exposure.72 Recent survey 481 data as well as laboratory animal studies continue to find an inverse association between β- 482 carotene and cancer risk. Because β-carotene is the major source of vitamin A for the 483 majority of the world’s population, it is critical to define the safe levels of intake from foods 484 and supplements. 485 Many of the efforts of modern agriculture have been directed to intensify production, with a 486 great success in terms of increasing crops yields. However, this has been accompanied with a 487 dramatic decrease in the number of commercial crops (e.g. rice, pea, corn, wheat) and 488 important losses of biodiversity, and consequently some essential food sources of nutrients 489 have been virtually eliminated. However, in recent years, scientists as well as consumers 490 have become more and more aware of the role of quality foods in health and, thus, this has 491 had an impact in the markets. As a result, farmers in general are paying increasingly more 492 attention to the nutritional quality of their products, and in particular, to the presence of 493 23 health-promoting compounds. More importantly, in developing countries, where there are 494 many nutrition insecure populations, the disappearance of species or the intake of one 495 variety rather than another could be the difference between micronutrient adequacy or 496 micronutrient deficiency.73 In this context and because biodiversity is essential for food 497 security and nutrition, it is necessary to mitigate the negative impacts of farming systems 498 and practices on biodiversity with relevance for food, namely the variety, and variability of 499 plants. Of particular importance are underutilized food sources, often even 500 wild/undomesticated genotypes, whose composition in terms of compounds with health 501 promoting effects is imperative to study. In this regard, there are examples of non-cultivated 502 species or varieties (such as, sarsaparilla, wild relatives of tomatoes, and tropical fruits, 503 youngs shoots, among others) that are excellent sources of carotenoids.74-77 To achieve these 504 goals, it is necessary to collect all the data produced by the different scientific communities 505 in different countries and organize them in databases with the appropriate documentation in 506 order to made them available to different communities and used according to different 507 perspectives. Besides databases can help to define priorities in future investigations, namely 508 generation of new data, improvement of the food supplies, plant breeding, and new 509 methods of cultivation, harvesting, and preservation. 510 More specifically, the data provided in this article are valuable in the context of research 511 dealing with functional foods and the establishment of recommended intakes of dietary 512 bioactive components in general, and carotenoids in particular. This is a highly timely topic 513 due to the interest in these compounds for their contribution to the maintenance of health 514 and decreasing the risk of chronic diseases.61,74 Indeed, there is a discussion about the 515 convenience of setting up an appropriate framework for the establishment of such 516 recommendations, which would be the basis of public health messages and the labelling of 517 24 bioactives, as it was pointed out by Wallace and others.78 In this sense, there is a risk of 518 consolidating dietary patterns poor in fruits and vegetables and therefore in health- 519 promoting bioactives without such recommendations.61 520 In the EU Regulation on the provision of food information to consumers (Regulation (EU) No 521 1169/2011) the importance of carotenoids in diet is recognized. On section 5 of foods for 522 which the labelling must include one or more additional particulars, it is stated that for 523 “Foods with added phytosterols, phytosterol esters, phytostanols or phytostanol esters” on 524 number (6) “advice the food is to be used as part of a balanced and varied diet including 525 regular consumption of fruit and vegetables to help maintain carotenoid levels”.79 Also, in 526 the same Regulation on annex XIII, the daily reference intake for vitamin A for adults is 800 527 µg and 15% of this value is considered as a significant amount for labelling purposes, which 528 in this case is 120 µg/100 g. The current trend of the market advocates more transparent 529 sales processes namely in the communication of food information through labelling for 530 consumers to make informed choices, determines the need of the establishment of 531 carotenoid recommend intake. 532 533 Acknowledgements 534 The present work has been carried out under the frame of the IBERCAROT network (CYTED, 535 ref: 112RT0445, http://carotenoides.us.es), funded by the Ibero-American Science and 536 Technology for Development Program (CYTED, http://www.cyted.org). IBERCAROT comprises 537 over 50 teams (from universities, research institutes, small-to-large sized enterprises and 538 cooperation for development bodies) from 15 Ibero-American countries. 539 25 AJMM acknowledges funding from the Spanish State Secretariat of Research, Development 540 and Innovation (Ministry of Economy and Competitiveness, project ref. AGL2012-37610, co- 541 funded by FEDER, and from the Andalusian Council of Economy, Innovation, Science and 542 Employment (project ref. CAROTINCO-P12-AGR-1287). 543 AJMM, BOA and DHM are members of the Spanish CaRed Network [Carotenoides en red: de 544 los microorganismos y las plantas a los alimentos y la salud (CaRed). MINECO (Ref. BIO2015- 545 71703-REDT)]. 546 AZM acknowledges funding from FAPESP (Grant 2013/07914-8) and CNPq (grant 547 308484/2014-2). 548 CO ackonwledgs funding from Red Nacional para la Bioprospección de Frutas Tropicales- 549 RIFRUTBIO, COLCIENCIAS (Contract 0459-2013). 550 DHM acknowledges funding from the Spanish Government (Ministry of Economy and 551 Competitiveness project AGL2014-53195R) co-funded by FEDER. 552 The contributions of Ana Benítez-González (Universidad de Sevilla), Mafalda Silva (INSA) and 553 Rocío Estévez-Santiago (ICTAN-CSIC), in the compilation of data were much appreciated. 554 555 6. References 556 (1) Schwartz, S. J.; von Elbe, J. 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Identification and quantitative analysis of 760 carotenoids and their esters from sarsaparilla (Smilax aspera L.) berries. J. Agric. Food Chem. 761 2012, 60, 8225–32. 762 (77) García-Herrera, P.; Sánchez-Mata, M. C.; Cámara, M.; Tardío, J.; Olmedilla-Alonso, B. 763 Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus 764 acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.). J. Sci. Food 765 Agric. 2013, 93, 1692-1698. Erratum. J. Sci. Food Agric. 2014, 94, 1914–1916. 766 (78) Wallace, T. C.; Blumberg, J. B.; Johnson, E. J.; Shao, A. Dietary bioactives: Establishing a 767 Scientific Framework for Recommended Intakes. Adv. Nutr. 2015, 6, 1–4. 768 (79) Regulation (EU) No 1169/2011. From: European parliament and of the council of 25 769 October 2011 on the provision of food information to consumers, 2011. 770 771 772 773 36 774 775 37 776 Table 1. Carotenoids in aromatic herbs (µg/100 g) Name Origin (Country) Scientific name SAP (Y/N) QA α-carotene β-carotene β-cryptoxanthin lutein neoxanthin violaxanthin crocetin ester* Ref Celery CRI Apium graveolens L. var. Dulce Y VM, nl=5, nw=2 168 16200 226 26400^ 1 Celery, green ESP Apium graveolens var. dulce N nw=4 570 ± 14 860 ± 17 2 Celery, green, cooked ESP Apium graveolens var. dulce N nw=4 <LD 1109 ± 77 <LD 1335 ± 91 2 Celery, white ESP Apium graveolens var. dulce N nw=4 <LD 65 ± 2 <LD 163 ± 10 2 Coriander CRI Coriandrum sativum cv. Mogiano Y VM, nl=5, nw=2 2100 1630 3780^ 1 Coriander BRA Coriandrum sativum N nw=4 7100 ± 4200 6600 ± 1800 10400 ± 4400 2800 ± 1700 3800 ± 1700 3 Parsley BRA Petroselinum hortense N 7200 ± 900 8700 ± 700 2500 ± 300 5300 ± 600 3 Saffron ESP Crocus sativus L. N nw=50 135±28.8 trans 4-GG 71.8±6.6 trans-3-Gg 7.2±3.2 cis-4-GG 4.5±2.5 cis-3-Gg 4 * g/kg; ^ includes zeaxanthin; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; LD - Limit of detection; QA - Quality assessment; SAP - saponification 777 778 Table 2. Carotenoids in brassica vegetables (µg/100 g) Name OC Scientific name Process SAP (Y/N) QA α-carotene β-carotene lutein zeaxanthin neoxanthin violaxanthin Ref Broccoli BRA Brassica oleracea Boiled N nl=15 1890 (1570-2220) 3460 (3110-3960) 740 (670-830) 600 (310-680) 5 Broccoli BRA Brassica oleracea Stir- Y nl=10 1575 3275 695 455 5 38 fried (1140-2010) (2760-3790) (650-740) (410-500) Broccoli CRI Brassica oleracea var. Italica cv. Marathon Boiled Y VM 24 3300 9000^ 1 Broccoli BRA Brassica oleracea var. italica Cooked nl=4, nw=7 1025 (790-1240) 1610 (1310-1930) 6 Broccoli PAN Brassica oleracea (italica) Raw Y nw=4 140 ± 20 <LD 7 Broccoli ESP Brassica oleracea Raw N nw=4 <LD 414 ± 20 1108 ± 50 <LD 2 Broccoli ESP Brassica oleracea Cooked N <LD 450 ± 40 1043 <LD 2 Brussel sprouts ESP Brassica oleracea L. Raw nl=4 77 ± 10* 185 ± 19 8 Brussel sprouts ESP Brassica oleracea L. Cooked nl=4 162 ± 18* 468 ± 36 8 Cabbage PAN Brassica oleracea (viridis) Raw Y nw=4 250 ± 10 10 ± 10 7 Cabbage CRI Brassica oleracea var. capitata cv. Bronco Raw Y VM 19.3 12.3* 49.6^ 1 Cabbage ESP Brassica oleracea L. Raw nl=4 22 ± 2* 59 ± 2 6 ± 2 8 Cabbage ESP Brassica oleracea L. Cooked nl=4 33 ± 3* 93 ± 20 6 ± 3 8 Cabbage, red ESP Brassica oleracea L. Raw nl=4 3 ± 0.2* 8 ± 2 <LD 8 Cabbage, red ESP Brassica oleracea L. Cooked nl=4 7 ± 1* 23 ± 1 4 ± 1 8 Cabbage, Tronchuda PRT Brassica oleracea L. var. acephala DC Raw N VM, nl=3, nw=2 <LD 2800 (460–3600) 3300 (520–4700) <LD 9 Cauliflower CRI Brassica oleracea var. botrytis cv. Snawball Boiled Y VM 7.95 6.47* 19.1^ 1 Cauliflower ESP Brassica oleracea L. Raw nw=4 2 ± 0.2 4 ± 0.4 8 Cauliflower ESP Brassica oleracea L. Cooked nw=4 28 ± 2 15 ± 1 <LD 8 39 Kale BRA Brassica oleracea Stirfried Y nl=15, nw=2 <LD 2240 (240-2280) 2860 (310-3500) 630 (490-790) 530 (280-880) 5 Kale BRA Brassica oleracea cv.Manteiga Raw N nl=36 3070 (2280-4240) 4440 (3290-5740) 1200 (880-2590) 2050 (1610-4220) 10 Kale BRA Brassica oleracea cv.Manteiga Stirfried Y nl=15 2240-2400 2860-3500 490-790 880-280 5 Kale BRA Brassica oleracea var. Acephala (Manteiga) Raw N nl=10 5400 ± 50 11100 ± 1600 300 ± 200 1800 ± 700 11 Kale BRA Brassica oleracea var. Acephala (Tronchuda) Raw N nl=10 6000 ± 14 11400 ± 1000 200 ± 100 1900 ± 400 11 Kale BRA Brassica oleracea var acephala N nl=10, nw=10 3800 (3400-4200) 5450 (5200-5700) 2300 (2000-2600) 3450 (2700-4200) 3 Kale, Galega PRT Brassica oleracea L., var. acephala D.C. Raw N VM, nl=9, nw=2 <LD 4200* (2600-6400)* 5900 (3700-7200) <LD 9 Mustard greens PAN Brassica juncea Raw Y nw=4 5380 ± 420 80 ± 10 7 * E-isomers; ^ includes zeaxanthin; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; LD - Limit of detection; QA - Quality assessment; SAP – saponification; () - range 779 780 Table 3. Carotenoids in fruit vegetables (µg/100 g) Name OC Scientific name Process Peel SAP (Y/N) QA αcarotene β-carotene βcryptoxanthin lycopene lutein zeaxanthin Re f Cassabanana, yellow PAN Sicana odorífera Y 10 ± 10 40 ± 10 7 Cucumber ESP Cucumis sativa L. Raw Without nw=4 11 ± 1 16 ± 1 8 Cucumber, greenish CRI Cucumis sativus cv. Roxinante Raw Withou t Y VM 12.5 11.1* 51.1^ 1 Melon PAN Cucumis melo Y nw=4 30 ± 10 10 ± 10 7 40 Melon, white ESP Cucumis melo Raw Withou t Y nw=4 <LD 21 ± 5 <LD <LD 2 ± 0.5 <LD 2 Muskmelon CRI Cucumis melo L. var. cantalupensi s cv. Hy-mark Raw Withou t Y VM 44 3600 8 61.9 53^ 1 Muskmelon PAN Cucumis melo L. var. cantalupensi s cv. Hy-mark Raw Withou t Y VM 44 3600 8 61.9 53^ 1 Okra PAN Abelmoschus esculentus Raw Y nw=4 520 ± 30 10 ± 10 7 Pepper CHL/ME X Capsicum annuum L., var. Ancho Dried Y nl=2 598 (157-1038) 1527 (1481-1572) 729 454 (258-649) 631.68** 12 Pepper CHL/ME X Capsicum annuum L., var. Guajillo Dried Y nl=2 302 (86-517) 1153 (1095-1210) 290** 472 (299-644) 213 (127-298) 358** 12 Pepper CHL/ME X Capsicum annuum L., var. Mulato Dried Y nl=2 416 (216-615) 938 (796-1079) 637.12** 233 (23.9-442) 32.6 (1.45-63.7) 130 (2.17-258) 129.6** 12 Pepper, green PAN Capsium anuumm Raw Y 390 ± 40 ND 7 Pepper, green ESP Capsicum annuum L. Raw Without nl=8 205-270 341-770 8 Pepper, green ESP Capsicum annuum L. Cooked Without nl=4 255 ± 10 377 ± 83 8 Pepper, green ESP Capsicum annuum L. Raw Withou t nl=6 270 ± 40 770 ± 160 13 Pepper, Jalapeño, green MEX Capsicum annuum L. Withou t nl=3 146 (9-179) 6374 (381-8576) 836 14 Pepper, orange PAN Capsium annumm Raw Y nw=4 790 ± 60 6200 ± 880 7 41 Pepper, red BRA Capsicum annuum L. (F1 Amanda hybrid) Raw Withou t Y nl=5; nw=2 580 ± 60* 750 ± 80* 15 Pepper, red CRI Capsicum annuum cv. Nathalie Raw Y VM 116 192 1 Pepper, red PAN Capsium annumm Raw Y nw=4 220 ± 40 440 ± 40 7 Pepper, red ESP Capsicum annuum L. Bola type Dried Withou t Y nl=5; nw=4 14500 (12200-20900) 11900 (8400-17700) 31000 (24800-39900) 16 Pepper, red ESP Capsicum annuum L cult Mana Raw With Y 197800 17 Pepper, red ESP Capsicum annuum L cult MA1 Lyophilized With Y nl=5; nw=4 45403 (2556-71951) 47008 (0-60761) 1263 (0-9683) 63589 (0-95379) 17 Pepper, red ESP Capsicum annuum L cult MA3 Lyophilized With Y nl=5; nw=4 42308 (3127-73669) 47559 (0-95977) 110.83 (0-3305) 32067 (0-66728) 17 Pepper, red ESP Capsicum annuum L cult RN1 Lyophilized With Y nl=5; nw=4 31750 (2366-41972) 31934 (0-41752) 3200 (0-5875) 56375 (0-67827) 17 Pepper, red ESP Capsicum annuum L cult RN2 Lyophilized With Y nl=5; nw=4 32412 (2150-48692) 30816 (0-45000) 4906 (0-7596) 49269 (0-71692) 17 Pepper, red ESP Capsicum annuum L cult LR2 Lyophilized With Y nl=5; nw=4 11217 (4150-109972) 14799 (0-39263) 4005 (0-14047) 30036 (0-63590) 17 Pepper, red ESP Capsicum annuum L cult LR7 Lyophilized With Y nl=5; nw=4 19289 (1496-32751) 22648 (0-31550) 2129 (0-9309) 47661 (0-56293) 17 Pepper, red ESP Capsicum annuum L cult DN3 Lyophilized With Y nl=5; nw=4 34212 (2302-65155) 34433 (0-41291) 4495 (0-7113) 65097 (0-135178) 17 48 (0-5938)** Pepper, red, Paprika ESP Capsicum annuum L. (RR-1) Dried Without Y nl=5, nw=4 93400 (62200-110100) 16 Pepper, yellow BRA Capsicum annuum L. ( F1 Magali hybrid) Raw Without Y 3080 ± 310* 15 White bryony, green ESP Bryonia dioica 17370 (1720-38330) 8930 (1010-21520) 28 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 783 784 Table 3.2. Carotenoids in fruit vegetables (µg/100 g) (cont.) Name OC Scientific name Processing Peel SAP (Y/N) QA capsorubi n antheraxanth in latoxanthin phytoflue ne phyto ene cucurbitaxanthi n A cucurbitaxa nthin B Ref Pepper CHL/MEX Capsicum annuum L., var. Ancho Dried Y nl=2 134 (105-163) <LD 235 (53.4-417) 614 (438-790) 12 Pepper CHL/MEX Capsicum annuum L., var. Guajillo Dried Y nl=2 162 (20.3-304) 239 (<LD-478) 82 (59.5-105) 12 Pepper CHL/MEX Capsicum annuum L., var. Mulato Dried Y nl=2 176 (48.5-304) <LD 163 (111-214) 100 (0-199) 407 (3.62-811) 12 Pepper, Jalapeño, green MEX Capsicum annuum L. Without 4899 (3015-3768) 14 Pepper, red ESP Capsicum annuum L. (RR-5) Dried Without N nl=5, nw=4 83200 (57000-106500) 16 49 Pepper, red ESP Capsicum annuum L / cultivar Mana Raw Y 97200 17 Pepper, red ESP Capsicum annuum L / cultivar Negral Raw Y 53600 17 Pepper, red ESP Capsicum annuum L cult MA1 Lyophilized Y nl=5, nw=4 6666 (0-32254) 531 (0-86060) 42637 (0-91975) 17 Pepper, red ESP Capsicum annuum L cult MA3 Lyophilized Y nl=5, nw=4 19628 (0-28877) 26718 (394-45996) 34159 (0-69350) 17 Pepper, red ESP Capsicum annuum L cult RN1 Lyophilized Y nl=5, nw=4 15919 (0-40887) 29689 (465-53563) 41494 (0-97564) 17 Pepper, red ESP Capsicum annuum L cult RN2 Lyophilized Y nl=5, nw=4 13933 (0-35442) 26744 (499-49406) 37013 (0-89920) 17 Pepper, red ESP Capsicum annuum L cult LR2 Lyophilized Y nl=5, nw=4 6604 (0-23291) 17967 (566-47477) 21556 (0-60645) 17 Pepper, red ESP Capsicum annuum L cult LR7 Lyophilized Y nl=5, nw=4 9022 (0-19732) 30213 (379-45295) 35273 (0-59130) 17 Pepper, red ESP Capsicum annuum L cult DN3 Lyophilized Y nl=5, nw=4 9008 (0-18119) 19367 (491-44970) 30434 (0-80903) 17 Pepper, red ESP Capsicum annuum L cult DN5 Lyophilized Y nl=5, nw=4 8488 (0-23150) 20257 (657-53674) 36953 (0-86558) 17 Pepper, red ESP Capsicum annuum L cult RR1 Lyophilized Y nl=5, nw=4 6440 (0-12576) 15857 (358-26275) 20646 (0-38955) 17 50 Pepper, red ESP Capsicum annuum L cult DR6 Lyophilized Y nl=5, nw=4 23057 (0-29079) 54832 (164-61326) 76611 (0-79541) 17 Pepper, red ESP Capsicum annuum L cult Datler Lyophilized Y nl=5, nw=4 17833 (0-28433) 48134 (230-63633) 57574 (0-82042) 17 Pepper, red ESP Capsicum annuum L cult Mulato Lyophilized Y nl=5, nw=4 14501 (0-18183) 15975 (533-55002) 29276 (0-65378) 17 Pepper, red ESP Capsicum annuum L var Agridulce Raw Y nl=2 7898 4408 18 Pepper, red ESP Capsicum annuum L var Bola Raw Y nl=2 5344 3318 18 Pepper, red ESP Capsicum annuum L Raw Y nw=4 721 ± 28 2 Pepper, red ESP Capsicum annuum L Cooked Y nw=4 1034 ± 35 2 Pepper, red, Paprika ESP Capsicum annuum L. (RR-2) Dried Without Y nl=5, nw=4 41600 (19700-55400) 16 Tomato BRA Lycopersicon esculentum Cultivar santa cruz Raw nl=10 370 ± 4.6** 24 Tomato BRA Lycopersicon esculentum Juice nl=3 510 ± 1.4 24 Tomato BRA Lycopersicon esculentum Puree nl=18 1170 (940-1420) 24 Tomato BRA Lycopersicon esculentum Paste nl=12 1160 (920-1680) 24 Tomato ESP Lycopersicon esculentum M., common type raw nw=4 923 ± 424 2 Tomato ESP Lycopersicon raw nw=4 489 ± 2 51 esculentum M. Canary island type 68 Tomato ESP Lycopersicon esculentum M. Pear type raw nw=4 2795 ± 446 2 Tomato ESP Lycopersicon esculentum 3480- 9130 29 Tomato, red ESP Solanum lycopersicum Mill, common type Raw without nl=4 3015±47 8 Tomato, red ESP Solanum lycopersicum Mill, pear type Raw without nl=4 1373 8 Watermelon , red ESP Citrullus vulgaris, Schered Raw without N nw=3 1150 2 Watermelon , red ESP Citrullus vulgaris, Schered Raw without Y nw=3 1122 ± 812 2 ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 785 786 Table 3.3. Carotenoids in fruit vegetables (µg/100 g) (cont.) Name OC Scientific name Proces sing Peel SA P (Y/ N) QA cycloviolaxa nthin mutatoxa nthin mutatoxa nthin 2 mutatoxa nthin 1 cryptoca psin crytofl avin luteoxan thin capsolu tein  - Carote ne εcaro tene Ref Peppe r CHL/ MEX Capsicum annuum L., var. Ancho Dried N nl= 2 11.3 (0–22.6) 12.4 (0–24.8) 9.1 (0-18.1) 12 52 Peppe r CHL/ MEX Capsicum annuum L., var. Guajillo Dried N nl= 2 56.1 (34.5–77.7) 10.5 (0–21.0) 10.2 (0-20.3) 570 (464-676) 140 (0-279) 12 Peppe r CHL/ MEX Capsicum annuum L., var. Mulato Dried N nl= 2 10.5 (0–21.0) 265 (0-529) 44.6 (0–89.1) 227 (45.0- 408) 127 (0- 53) 176 (152 199) 12 Peppe r, red ESP Capsicum annuum L var Agridulce Raw Y nl= 2 8877 18 Peppe r, red ESP Capsicum annuum L var Bola Raw Y nl= 2 6896 18 Tomat o BRA Lycopersi con esculentu m Cultivar santa cruz Raw nl= 10 40 ± 0.2* 24 Tomat o BRA Lycopersi con esculentu m Juice nl= 10 130 ± 0.3 24 Tomat o BRA Lycopersi con esculentu m Puree nl= 18 270 (140-330) 24 Tomat o BRA Lycopersi con esculentu m Paste nl= 10 350 (250-500) 24 Tomat o, red ESP Solanum lycopersic um Mill, common type Raw with out nl= 4 143 ± 35 8 53 Tomat o, red ESP Solanum lycopersic um Mill, pear type Raw with out nl= 4 37 ± 4 8 Tomat o, red ESP Solanum lycopersic um Mill, pear type Raw with out nl= 4 161 ± 22 8 * E-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 787 788 789 Table 4. Carotenoids in legumes (µg/100 g) Name Origin (Country) Scientific name Processing SAP (Y/N) QA β-carotene βcryptoxanthin lutein zeaxanthin Ref Bean, kidney PAN Phaseolus vulgaris Raw Y nw=4 430 ± 50 10 ± 10 7 Peas, split CRI Pisum sativum var. Native Boiled Y nl=6, nw=3 79.7 2.99 480^ 1 ^ includes zeaxanthin; nl - number of lots; nw - number of replicates; Y – Yes; N – No 790 791 Table 5. Carotenoids in leafy vegetables (µg/100 g) Name Origin (Country) Scientific name Processing SAP (Y/N) QA αcarotene β-carotene βcryptoxanthin lycopene lutein zeaxanthin Ref Beetroot leaves PRT Beta vulgaris L. var. vulgaris Raw N VM <LD 2500 <LD <LD 4400 <LD 9 Chicory BRA Cichorium intybus Raw N nl=6, nw=2 3530 ± 500 5370 ± 830 13 Chicory BRA Chicorium intybus Raw N nl=5, nw=10 3600 5700 3 54 Endive PAN Cichorium endivia Raw Y nw=4 3420 ± 400 50 ±10 7 Endive BRA Chicorium endivia Raw nl=29, nw=2 2490 (1340-4350) 3710 (2060-6150) 30 Endive BRA Chicorium endivia Stir-fried Y nl=5 1240 ± 370 2340 ± 500 5 Endive BRA Chicorium endivia Raw N nl=10, nw=10 2490 (3100-4400) 3710 (4300-6200) 3 Endive BRA Chicorium endivia Stir-fried Y nl=5 1240 ± 370 2340 ± 500 5 Green amaranth BRA Amaranthus viridis N nl=5, nw=10 3200 ± 1400 3400 ± 1400 3 Leef Beet greens PRT Beta vulgaris L. ssp. vulgaris convar. cicla (L.) Raw N VM <LD 2900 <LD <LD 3600 130 9 Lettuce PAN Lactuca sativa Raw Y nw=4 200 ± 10 10 ± 10 7 Lettuce ESP Lactuca sativa L. (Romaine- Carrascoy) Raw N nw=4 2640 ± 300 1170 ± 90 31 Lettuce ESP Lactuca sativa L. (Romaine- España) Raw N nw=4 2460 ± 500 1000 ± 210 31 Lettuce ESP Lactuca sativa L. (Romaine- Aitana) Raw N nw=4 3490 ± 230 1390 ± 120 31 Lettuce ESP Lactuca sativa L. (Romaine- Collado) Raw N nw=4 3200 ± 90 1160 ± 20 31 Lettuce ESP Lactuca sativa L. (Romaine- Alhama) Raw N nw=4 3390 ± 280 1340± 100 31 Lettuce ESP Lactuca sativa L. (Romaine- Isasa) Raw N nw=4 2010 ± 130 770 ± 50 31 Lettuce ESP Lactuca sativa L. (Romaine- AR- 29213) Raw N nw=4 3300± 220 1410 ± 110 31 55 Lettuce ESP Lactuca sativa L. (Little Gem - Ricote) Raw N nw=4 2050 ± 100 780 ± 30 31 Lettuce ESP Lactuca sativa L. (Little Gem - Petra) Raw N nw=4 1950 ± 100 780 ± 70 31 Lettuce ESP Lactuca sativa L. (Little Gem - Etna) Raw N nw=4 1880 ± 220 840 ± 70 31 Lettuce ESP Lactuca sativa L. (Little Gem - Urbión) Raw N nw=4 2060 ± 50 840 ± 40 31 Lettuce ESP Lactuca sativa L. (Little Gem - Sandra) Raw N nw=4 2070 ± 410 870 ± 130 31 Lettuce ESP Lactuca sativa L. (Little Gem - Maite) Raw N nw=4 2270 ± 290 970 ± 130 31 Lettuce ESP Lactuca sativa L. (Little Gem - Ferro) Raw N nw=4 2030 ± 340 780 ± 110 31 Lettuce ESP Lactuca sativa L. (Mini Romaine - Marta) Raw N nw=4 4180 ± 590 1490 ± 200 31 Lettuce ESP Lactuca sativa L. (Mini Romaine - AR-29232) Raw N nw=4 3330 ± 140 1270 ± 40 31 Lettuce Lactuca sativa L. nl=4 172 ± 8 340 ± 17 8 Lettuce, Boston BRA Lactuca sativa var. Boston Raw N nl=4, nw=2 1850 (870-2960) 2058 (1000-3090) 30 Lettuce, Boston BRA Lactuca sativa Raw N nl=6, nw=2 1490 ± 460 1350 ± 430 13 Lettuce, butterhead CRI Lactuca sativa L. var. capitata cv. Karla Y nl=3, nw=3 199 160* 25.4** 1180^ 1 Lettuce, curly BRA Lactuca sativa Raw N nl=6, nw=2 1550 ± 420 1430 ± 240 13 56 Lettuce, curly BRA Lactuca sativa Raw N nl=10, nw=10 1650 (1600-1700) 1450 (1400-1500) 3 Lettuce, Freelice BRA Lactuca sativa Raw N nl=5, nw=10 990 1000 3 Lettuce, French BRA Lactuca sativa Raw N nl=5, nw=10 2500 2300 3 Lettuce, iceberg ESP Lactuca sativa L. iceberg nl=4 48 ± 2 140 ± 3 8 Lettuce, Iceberg CRI Lactuca sativa L. varcapitata cv. Cool Breeze Raw Y nl=3, nw=3 192 153* 24.1** 2520^ 1 Lettuce, Romaine PAN Lactuca sativa (longifolia) Raw Y nw=4 2110 ± 140 70 ± 10 7 Lettuce, Smooth BRA Lactuca sativa Raw N nl=10, nw=10 1900 (1500-2300) 1750 (1400-2100) 3 Mentruz BRA Lepidium pseudodidymum Raw N nl=5, nw=10 470 ± 180 11400 ± 2200 11900 ± 2100 17 Mustard Greens CRI Brassica juncea var. Native Boiled Y nl=5, nw=3 4.23 2130 1700* 35 22 20.8** 3330^ 1 Purslane PRT Portulaca oleracea L. ssp. sativa (Haw.) Schubl. & Mart. Raw N VM 9 3500 <LD <LD 5400 190 9 Purslane BRA Portulaca oleracea Raw N nl=5, nw=10 6500 ± 1300 8800 ± 1800 3 Rucula ESP Eruca sativa Raw N nw=3 <LD 3575 <LD <LD 8061 <LD 21 Rucula BRA Eruca sativa Raw N nl=6, nw=2 2840 ± 150 5000 ± 440 13 Rucula BRA Eruca sativa Raw N nl=10, nw=10 3050 (2800-3300) 5100 (5000-5200) 3 Sow thistle BRA Sonchus oleraceus Raw N nl=5, nw=10 9700 ± 4000 11100 ± 4800 3 Spinach PAN Spinacea juncea Raw Y nw=4 4370 ± 380 70 ± 10 7 Spinach CRI Spinacia oleraceae var. Native Boiled Y nl=3, nw=3 807 494* 4100^ 1 57 Spinach ESP Spinacia oleraceae L. Raw n=4 3254 ± 330* 4229 ±1310 377 ± 103 8 Spinach ESP Spinacia oleraceae L. Cooked 4626 ± 346* 6422 ± 1190 564 ± 75 8 Spinach, New Zealand BRA Tetragonia tetragonioides Raw N nl=2, nw=2 3825 (2230-5490) 4810 (3640-7210) 30 Spinach, New Zealand BRA Tetragonia expansa Raw N nl=10, nw=10 5300 (5100-5500) 7000 (6800-7200) 3 Taioba BRA Xanthosoma sagittifolium Raw N nl=5, nw=10 5500 ± 500 7400 ± 600 3 Turnip greens PRT Brassica rapa L. var. rapa Raw N VM <LD 4400 <LD <LD 5600 <LD 9 Watercress BRA Nasturtium officinale Raw N nl=6, nw=2 2720 ± 450 5610 ± 730 13 Watercress BRA Nasturtium officinalis Raw N nl=10, nw=10 3200 (2700-3700) 6550 (5600-7500) 3 Watercress ESP Valerianella locusta Raw N nw=3 <LD 2655 <LD <LD 4357 <LD 21 Watercress PAN Nasturitum officinale Raw Y nw=4 4280 ± 380 40 ± 10 7 * E-isomers; ** Z-isomers; ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 792 793 Table 5.1. Carotenoids in leafy vegetables (µg/100 g) (cont.) Name Origin (Country) Scientific name Processing SAP (Y/N) QA neoxanthin violaxanthin auroxanthin crytoflavin lactucaxanthin Ref Chicory BRA Cichorium intybus Raw N nl=6, nw=2 2050 ± 480 3170 ± 810 13 Chicory BRA Chicorium intybus Raw N nl=5, nw=10 1500 2100 3 Endive PAN Cichorium endivia Raw Y nw=4 371 106 7 Endive BRA Chicorium Raw nl=29, nw=2 1250 1600 30 64 Sarsaparilla ESP Smilax aspera L. N nl=4 526 ± 0.11* (palmitate) 33 Sarsaparilla ESP Smilax aspera L. N nl=4 341 ± 0.32* (stearate) 33 Strawberry BRA Fargaria vesca L., var. Oso Grande Raw VM, nl=2, nw=6 53.55 (53.02- 54.08) <LD 34 Strawberry ESP Fragaria elatior, Ehrh. Raw N nw=3 <LD 5.5 <LD 14.5 0.9 2,27 Strawberry ESP Fragaria elatior, Ehrh. Raw Y nw=3 <LD 3.7 ± 1 <LD 13.6 ± 7 0.6 2,27 Wild rose ESP Rosa mosqueta (Rosa rubiginosa, Rosa eglanteria) Y nl=10 49760 ± 32.1 18350 ± 12.6 39190 ± 28.3 26660 ± 15.3 6 * E-isomers; ** Z-isomers; ***includes α-cryptoxanthin; ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 804 805 Table 9.1. Carotenoids in berry fruits (µg/100 g) (cont.) Name Origin (Country) Scientific name Process SAP (Y/N) QA neoxanthin violaxanthin neurosporene antheraxanthin lycophyll Ref Sarsaparill a ESP Smilax aspera L. N nl=4 1370 ± 2.11 58 ± 0.21 1370 ± 2.11 33 Wild rose ESP Rosa mosqueta (Rosa rubiginosa, Rosa eglanteria) Y nl=10 70370 ± 40.5 28920 ± 21.1 6 ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 806 65 807 Table 10. Carotenoids in citrus fruits (µg/100 g) Name Origin (Country) Scientific name SAP (Y/N) QA αcarotene βcarotene βcryptoxanthin lycopene lutein zeaxanthin Ref Grapefruit, red PAN Citrus grandis Y nw=4 20 ± 10 20 ± 10 35 Lemon ESP Citrus limonis, Osbeck Y nw=3 <LD 0.4 14.4 ± 2 <LD 2.5 ± 0.3 1.2 ± 0.3 2,27 Lemon, sweet CRI Citrus limetta var. native Y nl=4, nw=3 28.1 261 428 1 Mandarin PAN Citrus reticulata Y nw=4 200 ± 30 210 ± 20 35 Mandarin PAN Citrus reticulata Y nw=4 <LD 213 ± 102 843 ± 216 <LD <LD <LD 2 Mandarin, juice PAN Citrus reticulata Y nw=4 160 ± 20 170 ± 30 35 Orange PAN Citrus sinensis Y nw=4 30 ± 10 30 ± 10 35 Orange ESP Citrus sinensis L. var Navel late Y 5 ± 0.0 9 ± 0.0 85 ± 0.0 1 36 ± 0.00* 14 ± 0.00** 47 ± 0.00* 36 Orange ESP Citrus sinensis L. N nw=3 42.5 48.9 <LD 11.2 12.4 2,27 Orange ESP Citrus sinensis L. Y nw=3 12.8 ± 5 48.4 ± 12 448.3 ± 27 <LD 68 ± 20 65.6 ± 19 2,27 Orange PRT Citrus sinensis L. var. Navel Lane Late Y VM, nl=4, nw=2 13* (11-27)* 31* (17-49)* 180* (110-230)* <LD 37 (34-72) 86 (66-190) 9 66 Orange CRI Citrus sinensis cv. Valencia Y nl=3, nw=3 23.1 41.8 29.2* 47.3 312^ 1 Orange, grafted PAN Citrus sinensis Y nw=4 70 ± 20 110 ± 20 7 Orange, grafted, juice PAN Citrus sinensis Y nw=4 50 ± 10 60 ± 10 7 Orange, juice ESP Citrus sinensis L. var Navel late Y nl=2 4.5 (4-5) 8.5 (8-9) 78 (71-85) 33* (30-35)* 13** (11-14)** 44* (40-47)* 36 Orange, juice ESP Citrus sinensis L. var Valencia late Y nl=18 29 (27-32) 78 (72-88) 168 (166-209) 26** (26-41)** 126* (117-139)* 219* (193-252)* 106** (99-140)** 37 Orange, juice PAN Citrus simensis Y nw=4 10 ± 10 10 ± 10 7 Orange, juice ESP Y nl=17 11 ± 5 21 ± 7 69 ± 27 38 Orange, juice CRI Citrus sinensis cv. Valencia Y nl=6, nw=3 3.78 35.4 27.7* 5.87 26.6^ 1 Orange, juice ESP Citrus sinensis nl=25 0.041 ± 0.022 0.003 ± 0.004 0.023 ± 0.009 0.035 ± 0.011 39 Orange, juice ESP Citrus sinensis L. 0.0-100 40 Orange, juice BRA Citrus sinensis cv. Valencia 100-800 41 Tangerine CRI Citrus nobilis var. native Y nl=6, nw=3 28.1 261 428 166^ 1 Tangerine, juice ESP Citrus reticulata L. 800 40 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 808 809 67 Table 10.1. Carotenoids in citrus fruits (µg/100 g) (cont.) Name Origin (Country) Scientific name SAP (Y/N) QA  - carotene auroxanthi n luteox anthin zeinoxa nthin antheraxa nthin neochrome violaxant hin mutatoxanthin phytoen e Ref Orange ESP Citrus sinensis L. var Navel late Y 46 ± 0.01 177 ± 0.07 46 ± 0.01 13 ± 0.00** 76 ± 0.01** 36 Orange ESP Citrus sinensis L. N nw=4 1065 ± 74 2 Orange, juice ESP Citrus sinensis L. var Navel late Y nl=2 42 (37-46) 152 (139-164) 41 (3 -44) 12** (10-13)** 67** (61-72)** 36 Orange, juice ESP Citrus sinensis L. var Valencia late Y nl=18 58 (52-60) 61 (56-70) 323 (278-373) 336 (283-412) 109** (106-115)** 37 ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 810 811 Table 11. Carotenoids in pome fruits (µg/100 g) Name Origin (Country) Scientific name SAP (Y/N) Q A αcarotene βcarotene βcryptoxanthin lycopene lutein zeaxanthin Ref Apple PRT Malus domestica Borkh var. bravo esmolfe Y VM, nl=2, nw=2 1.3 10 0.9 <LD 17 1.9 9 Apple PRT Malus domestica Borkh var. golden delicious Y VM, nl=7, nw=2 <LD 49 (34-63) <LD <LD 2.4 (1.6–3.2) 1.8 (<LD–1.8) 9 68 Apple PRT Malus domestica Borkh var. jonagold Y VM, nl=5 <LD 26 <LD <LD 3.5 <LD 9 Apple PRT Malus domestica Borkh var. reineta parda Y VM, nl=5 <LD 17 4 <LD 10 2 9 Apple PRT Malus domestica Borkh var. royal gala Y VM, nl=5, nw=2 <LD 11 <LD <LD 2.2 3 9 Apple PRT Malus domestica Borkh var. starking Y VM, nl=9, nw=2 <LD 36 (13-48) <LD <LD 10 (9.7-16) 1.8 (<LD–2.2) 9 Apple CRI Malus domestica cv. Delicious Y VM, nl=5, nw=2 27.6 23.5* 12.1 24.6^ 1 Apple ESP Pyrus malus L. N nw=3 <LD 18.7 <LD <LD 1.5 <LD 2,27 Apple ESP Pyrus malus L. Y nw=3 <LD 20.5 ± 4 7.9 ± 4 <LD 6.2 ± 0.6 0.6 2,27 Japanese medlar ESP Eriobotrya japonica Y nw=4 <LD 977 ± 132 663 ± 109 <LD <LD <LD 2 Loquat BRA Eriobotrya japonica Lindl. ( Centenária) Y nw=2 858.5* 28.1** 278.4* 5.8** 3.9* 42 Loquat BRA Eriobotrya japonica Lindl. (Mizauto) Y nw=2 980.9* 64.1** 480.2* 15.1** 12.5* 42 69 Loquat BRA Eriobotrya japonica Lindl. (Mizuho) Y nw=2 1090.7* 66.9** 557.6* 20.1** 13.5* 42 Loquat BRA Eriobotrya japonica Lindl. (Mizumo) Y nw=2 1441.5* 51.9** 715.2* 16.6** 7.9* 42 Loquat BRA Eriobotrya japonica Lindl. (Néctar de Cristal) Y nw=2 38.1* 7.3** 54.8* 4** 6.4* 42 Loquat CRI Eriobotrya japonica var. Native Y nl=3, nw=3 73.3 55.9* 24.3 106^ 1 Pear PRT Pyrus communis L., var. rocha Y VM, nl=3, nw=2 <LD <LD 0.9-2.5 <LD 4.3-8.8 <LD 9 Pear CRI Pyrus communis cv. Green Anjou Y VM, nl=3, nw=3 27.6 12.2 24.6^ 1 Pear ESP Pyrus communis L. N nw=3 <LD 0.7 0.4 <LD 2.4 <LD 2,27 Pear ESP Pyrus communis L. Y nw=3 <LD 2.5 ± 0.5 2.9 ± 0.3 <LD 11.3 ± 2 <LD 2,27 Quince PAN Gustavia superba Y nw=4 670 ± 50 3760 ± 400 7 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 812 813 Table 11.1. Carotenoids in pome fruits (µg/100 g) (cont.) Name Origin (Country ) Scientific name SAP (Y/N) Q A phytoene violaxanthin neoxanthi n neochrom e Ref 70 Apple ESP Pyrus malus L. N nw= 3 <LD 2,2 7 Apple ESP Pyrus malus L. Y nw= 3 <LD 2,2 7 Loquat BRA Eriobotrya japonica Lindl. (Centenária ) Y nw= 2 25.3 1.7* 12.5** 9.3*, *** 2.4** <LD 0.3* 42 Loquat BRA Eriobotrya japonica Lindl. (Mizauto) Y nw= 2 22 1.9* 8.5** 12.9*,**** 5.4** <LD 1.5* 42 Loquat BRA Eriobotrya japonica Lindl. (Mizuho) Y nw= 2 22.1 3.3* 10.1** 22.7*,**** 7.1** <LD 1.9* 42 Loquat BRA Eriobotrya japonica Lindl. (Mizumo) Y nw= 2 34 3.4* 19.3** 28.2*,**** 12.8** <LD 6.4* 42 Loquat BRA Eriobotrya japonica Lindl. (Néctar de Cristal) Y nw= 2 <LD 4.4*,**** 2.3** 0.2* 1.2* 42 Pear ESP Pyrus communis L N nw= 3 12.1 2,2 7 Pear ESP Pyrus communis L Y nw= 3 28.5 ± 8 2,2 7 * E-isomers; ** Z-isomers; ***includes α-cryptoxanthin; ****includes 9-cis-neoxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 814 815 71 816 817 Table 12. Carotenoids in stone fruits (µg/100 g) Name Origin (Country) Scientific name SAP (Y/N) QA α-carotene β-carotene β-cryptoxanthin lycopene lutein zeaxanthin violaxanthin phytoene Ref Apricot PAN Prunus armeniaca Y nw=4 60 ± 10 30 ± 10 2 Apricot ESP Prunus armeniaca L. N nw=3 <LD 132 11.1 <LD <LD <LD 3151 ± 613 2,27 Apricot ESP Prunus armeniaca L. Y nw=3 <LD 140 ± 25 27.5 ± 11 <LD <LD <LD 2,27 Cherry PRT Prunus avium L., var. de saco Y VM, nl=3, nw=2 29 ± 6.96* (23-37) 82 ± 4.59* (78-87) 21 ± 2.73* (18-23) <LD 130 ± 2.73 (100-160) 27 ± 0.43 (16- 33) 9 Cherry ESP Prunus avium L. N nw=3 <LD 14.3 2.7 12.8 2.6 <LD 2,27 Cherry ESP Prunus avium L. Y nw=3 1.6 ± 0.4 13.2 ± 5 4.8 ± 1 10.2 ± 0 44.3 ± 12 4.1 ± 0.4 2,27 Nectarin PAN Prunus persica Y nw=4 30 ± 10 20 ± 10 7 Peach PRT Prunus persica L. var. M Carnival Y VM 8.2* 170* 210* <LD 75 26 9 Peach BRA Prunus persica (Diamante) Y nl=5, nw=2 40 ± 6* 640 ± 110 590 ± 110 * 12 43 Peach BRA Prunus persica (Coral) Y nl=5, nw=2 3 ± 4* 8 ± 0 8 ± 0* 43 Peach BRA Prunus persica (Xiripá) Y nl=5, nw=2 6 ± 1* 7 ± 1 6 ± 2 * 43 Peach ESP Prunus persica Sieb. (hybrid) N nw=3 3.2 69.2 15.9 <LD 1.5 10.1 524 ± 125 2,27 72 Peach ESP Prunus persica Sieb. (hybrid) Y nw=3 3.5 ± 2 64 ± 0.2 73.5 ± 13 <LD 15.7 ± 4 31.5 ± 9 2,27 Peach, canned CRI Prunus persica Y VM, nw=3 8.64 858 646* 614 47.3 13.6* 535^ 1 Plum, yellow ESP Prunus domestica Y nw=4 <LD 117 ± 18 <LD <LD 83 ± 8 <LD 2 Plum, european PAN Prunus domestica Y nw=4 90 ± 20 10 ± 10 7 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 818 819 Table 13. Carotenoids in tropical and sub-tropical fruits (µg/100 g) Name Origin (Country) Scientific name Colour SAP (Y/N) Q A α-carotene β-carotene βcryptoxanthin lycopene lutein zeaxanthin Ref Acerola BRA Malpighia glabra L. Red peel nl=24, nw=2 60 (30-110) 1220 (540-3810) 95 (30-120) 115 (70-160) 44 Acerola BRA Malpighia emarginata DC / Malphigia glabra L. reddishorange Y nw=3 573.17 ± 33.21 536.55 ± 27.31* 417.46 ± 17.11 108.03 ± 10.32 99.21 ± 10.21* 45 Acerola BRA Malpighia punicifolia L. var. Olivier Y nl=3, nw=2 14.1 ± 0.8 869.4 ± 41.5 22.1 ± 2.4 48.0 ± 9.5 3.3 ± 0.6 46 Acerola BRA Malpighia punicifolia L. var. Waldy Cati 30 Y nl=3, nw=2 7.8 ± 3.3 265.5 ± 92.5 16.3 ± 4.1 70.7 ± 49.6 0.1 ± 0.1 46 Acerola BRA Malpighia punicifolia L., var. Olivier VM, nl=2, nw=6 4308 (2486-6130) <LD 34 Acerola, juice BRA Malpighia glabra L. nl=17, nw=2 30 (20-70) 800 (270-1010) 100 (40-100) 50 (20- 60) 44 73 Acerola, pulp BRA Malpighia glabra L. nl=13, nw=2 30 (10-50) 1005 (300-1650) 65 (20-100) 100 (<LD-120) 44 Apple-peach tomato BRA Solanum sessiliflorum Y nw=3 0.45 ± 0.00* 64.35 ± 1.99* 12.87 ± 0.36** 0.72 ± 0.00* 47 Araza BRA Eugenia stipitata McVaugh nl=6 64 (31 - 96) 94 (44 - 143) 95 (47 - 142) 455 (154 - 756) 81 (17 - 114) 48 Avocado PAN Persea americana Y nw=4 320 ± 40 <LD 35 Avocado ESP Persea americana nw=4 29 ± 1 81 ± 7 40 ± 2 <LD 314 ± 18 <LD 2 Avocado CRI PerseaaAmericana cv. Hass green Y nl=3, nw=3 76 199 121 28.9 619^ 1 Banana CRI Musa paradisiaca cv. Grand naine yellow Y nl=2, nw=3 56.5 36.9 39.7^ 1 Banana ESP Musa paradisiaca L. N nw=3 57.7 69 <LD <LD <LD <LD 2,27 Banana ESP Musa paradisiaca L. Y nw=3 63.1 ± 24 77.3 ± 28 <LD <LD 7.4 ± 2 <LD 2,27 Black palm PAN Astrocaryum standleyaum Y nw=4 440 ± 30 7 Buriti BRA Mauritia vinifera 37200* 8700** 49 Cactus pear MEX Opuntia ficus-indica green HPLC nl=6, nw=3 9733 (7600-11900) 14133 (10200- 18700) 50 Caja BRA Spondias lutea Orange Y nl=17 107 (79-148) 186 (137-208) 40** (29-50)** 633 (554-819) 61** (37-82)** 523 (352-616) 51 Camu Camu BRA Myrciaria dubia Y nl=6 107.6 (72.8–142.3) 8,4 (6.9–9.9) 381.2* (160.5– 601.9)* 30.5 (22.9-38.0) 35 Canistel MEX Pouteria campechiana orangeyellow N nw=2 710 ± 70 6 80 Pejibaye CRI Bactris gasipaes H.B.K. Y nw=6 1369.6 ± 21.4* equiv betaCar 4108.8 ± 72.76* equiv beta-car 69 Pejibaye BRA Bactris gasipaes Kunth 5600* 600** 49 Pejibaye CRI Bactris gasipaes Kunth nl=6 (500-8500)* (100-1300)** 70 Pejibaye CRI Bactris gasipaes Kunth orange nl=2 (3000-5200)* (1400- 1600)** 71 Pejibaye fruit CRI Bactris gasipaes var. Bolivia red Y nw=10 700 8540* 390* 70 Pejibaye fruit CRI Bactris gasipaes var. Darien red Y nw=10 500 5140* 590* 70 Pejibaye fruit CRI Bactris gasipaes var. Brasil red Y nw=10 190 1720* 170* 70 Pejibaye fruit CRI Bactris gasipaes var. Costa Rica red Y nw=10 290 1930* 140* 70 Pejibaye fruit CRI Bactris gasipaes var. Colombia light orange Y nw=10 120 1590* 70 Pejibaye fruit CRI Bactris gasipaes var. Guatuso light yellow Y nw=10 30 510* 70 Pejibaye fruit CRI Bactris gasipaes var. Bolivia red Y nw=10 680 4960* 3970* 70 Pejibaye fruit CRI Bactris gasipaes var. Darien red Y nw=10 740 4170* 5350* 70 Pejibaye fruit CRI Bactris gasipaes var. Brasil red Y nw=10 310 1960* 2200* 70 Pejibaye fruit CRI Bactris gasipaes var. Costa Rica red Y nw=10 340 1510* 1160* 70 81 Pejibaye fruit CRI Bactris gasipaes var. Colombia light orange Y nw=10 170 1710* 480* 70 Pejibaye fruit CRI Bactris gasipaes var. Guatuso light yellow Y nw=10 30 400* 100* 70 Pejibaye. boiled CRI Bactris gasipaes cv. Utilis- Tucurrique Y nl=3, nw=3 4.23 93.2 59.1* 84.2 20.5* 1.55^ 1 Persimmon BRA Diospyros kaki L. var. Rama Forte VM, nl=2, nw=6 674.42 (645.60- 703.24) 510.57 (453.27– 567.87) 34 Pineapple PAN Ananas comosus yellow Y nw=4 10 ± 10 10 ± 10 7 Pineapple CRI Ananas comosus L. cv. MD2 Y nl=3, nw=3 0.27^ 1 Pinneaple ESP Ananas sativus yellow N nl=3 <LD 57 <LD <LD <LD <LD 21 Pitanga BRA Eugenia uniflora L. nl=20, nw=2 200 (140 - 320) 970 (700 - 1280) 2375* (700- 7110)* 235** (40- 500)** 210 (120- 310) 72 Pitanga. juice BRA Eugenia uniflora L. nl=7, nw=2 170 (150-190) 810 (710-910) 2430 (2300- 2560)* 230 ± 0.9** 55 (40-70) 72 Pitanga. pulp BRA Eugenia uniflora L. nl=2. nw=2 380 ± 0.2 1150 ± 0 1660 ± 0.3* 110 ± 0.1** 100 ± 0 72 Plantain PAN Musa paradisiaca Y nw=4 40 ± 20 <LD 7 Plantain. boiled CRI Musa SSB cv. False horn green Y nl=3, nw=3 116 192 108* 154^ 1 82 Plantain. boiled CRI Musa SSB cv. False horn yellow Y nl=3, nw=3 343 644 490* 35.1^ 1 Roselle PAN Hibiscus sabdariffa Y nw=4 <LD 80 ± 30 7 Sapote PAN Quararibea cordata yelloworange Y nw=4 220 ± 20 4620 ± 620 7 Sastra PAN Garcinia intermedia whiteyellowish Y nw=4 12700 ± 100* 3680 ± 290 8470 ± 750 55 Soncoya PAN Annona purpurea Y nw=4 230 ± 20 680 ± 90 7 Spanish lime CRI Melicocca bijuga var. Native Unknown Y nl=3, nw=3 73.3 55.9* 24.3 106^ 1 Tahitian apple PAN Spondias dulces Y nw=4 50 ± 20 10 ± 10 7 Tree tomato PAN Cyphomandra betacea unknown Y nw=4 190 ± 10 170 ± 20 7 Tree Tomato BRA Cyphomandra betacea Reedishbrown peel Y nl=3 620-1280 680-1230 110- 170 60-170 73 Tree Tomato BRA Cyphomandra betacea orange pulp nl=3 490-1180 980-1820 100- 250 20-110 73 Tree tomato COL Cyphomandra betacea; Solanum betacea yellow Y 190 ± 10 170 ± 20 55 Tree tomato PAN Cyphomandra betacea red Y nw=4 170 ± 20 240 ± 20 7 Tree tomato ECU Solanum bataceum red Y nw=3 1580 ± 100 125 ± 5 170 ± 6 Equiv Luteina 74 Tree tomato ECU Solanum bataceum yellow Y nw=3 1350 ± 100 98 ± 5 59 ± 2 Equiv Luteina 74 83 Uvaia BRA Eugenia pyriformis Cambess 500* 200** 75 C – Caprate; L – Laurate; M – Miristate; * E-isomers; ** Z-isomers; ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 820 821 Table 13.1. Carotenoids in miscellaneous tropical and sub-tropical fruits (µg/100 g) (cont.) Name Origin (Country) Scientific name Colour SAP (Y/N) Q A phytoene phytofluene neoxanthin violaxanthin rubixanthin δ-carotene Ref Acerola BRA Malpighia glabra L. Orangered peel nl=24, nw=2 60 (20 - 140) 30 ± 0.3 44 Acerola BRA Malpighia emarginata DC / Malphigia glabra L. reddishorange Y nw=3 39.73 ± 1.89 395.33 ± 16.73 45 Acerola BRA Malpighia punicifolia L. var. Olivier Y nl=3, nw=2 6.7 ± 2.6 46 Acerola BRA Malpighia punicifolia L. var. Waldy Cati 30 Y nl=3, nw=2 1.8 ± 0.8 46 Acerola, juice BRA Malpighia glabra L. nl=5, nw=2 7 (4-10) 44 Acerola, pulp BRA Malpighia glabra L. nl=17, nw=2 <LD (<LD - 50) 1 (<LD - 40) 44 Applepeach tomato BRA Solanum sessiliflorum Y nw=3 4.95 ± 0.27** 8.82 ± 0.90* 0.45 ± 0.00** 47 Arazá BRA Eugenia stipitata McVaugh nl=3 16.0 ± 10.2** 48 Caja BRA Spondias lutea Orange Y nl=17 42 (20 - 49) 51 84 Camu Camu BRA Myrciaria dubia Y nl=6 12.3 (3.9 - 20.8) 63.8 (12.0 -115.6) 35 Canistel MEX Pouteria campechiana orangeyellow N nw=2 650 ± 10 19600 ± 500+ 6 Caryocar villosum fruits, freezedried BRA Caryocar villosum yellow N nw=3 230 ± 60* 170 ± 40** 110 ± 20* 40 ± 10** 52 Cashew apple BRA Anacardium occidentale L. Y nl=3 136 180 53 Jackfruit BRA Artocarpus heterophyllus Creamyellow N nl=3, nw=2 6.33* (5.01 - 17.13)* 5.28 (3.19 - 12.92)** 4.89** (1.79 - 15.54)** 59 Mango MEX Mangifera indica L. cv Ataulfo reddishorange N nw=2 748** 1500* 60 Mango MEX Mangifera indica L. cv Manila reddishorange N nw=2 1681** 3197* 60 Mango PAN Mangifera indica L. cv. Tommy Atkins yellow Y nl=3 100 ± 100 2240 ± 910 7 Mango BRA Mangifera indica L. cv. Keitt yellow Y nl=3 30 ± 20 1800 ± 40 61 Mango BRA Mangifera indica L. cv. Keitt yellow Y nl=3 210 ± 130 2110 ± 290 62 Passion fruit BRA P. edulis Sims CPAC MJ-36- 01 deep yellow 50 ± 5* 67 85 Passion fruit BRA P. edulis Sims. Comercial 55* (50 - 60)* 67 Peach palm CRI Bactris gasipaes H.B.K. reddishorange Y nw=6 2020.2 ± 17.12 equiv β-car 69 Pitanga BRA Eugenia uniflora L. nl=20, nw=2 265 (210 - 390) 795* (470 - 1150)* 410** (370 - 530)** 72 Pitanga, juice BRA Eugenia uniflora L. nl=7, nw=2 1230* (1010- 1450)* 350** (320- 380)** 72 Pitanga, pulp BRA Eugenia uniflora L. nl=2, nw=2 1130 ± 3.8* 310 ± 0.9** 72 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 822 823 Table 13.2. Carotenoids in tropical and sub-tropical fruits (µg/100 g) (cont.) Name Origin (Country ) Scientific name Colour SAP (Y/N) Q A  -carotene αcryptoxanthin antheraxanthin luteoxanhtin auroxanthin zeinoxanthin Ref Acerola BRA Malpighia emarginata DC / Malphigia glabra L. reddishorange Y nw=3 31.81 ± 1.78 536.55 ± 27.31 45 Avocado CRI Persea americana cv. Hass green Y nl=3, nw=3 139 1 Banana CRI MuAAA cv. Grand naine yellow Y nl=2, nw=3 30.5 1 86 Cactus pear MEX Opuntia ficusindica green HPLC nw=3 4500 ± 60 50 Cactus pear MEX Opuntia ficusindica green nw=3 4900 ± 31 50 Cactus pear MEX Opuntia ficusindica green nw=3 4600 ± 34 50 Cactus pear MEX Opuntia ficusindica green nw=3 5200 ± 42 50 Cactus pear MEX Opuntia ficusindica green nw=3 6800 ± 76 50 Cactus pear MEX Opuntia ficusindica green nw=3 7100 ± 19 50 Camu Camu BRA Myrciaria dubia Y nl=6 41 (21.5 - 60) 35 Caryocar villosum fruits, freeze-dried BRA Caryocar villosum yellow N nw=3 340 ± 80* 60 ± 20** 52 Cashew apple BRA Anacardium occidentale L. Y nl=3 26 53 Cashew apple, concentrated BRA Anacardium occidentale L. yellow N VM, nl=25 0.23 ± 0.14 3.11 ± 2.23 54 Cashew apple, pulp BRA Anacardium occidentale L. yellow N VM, nl=20 0.62 ± 0.42 7.46 ± 1.82 54 Cashew apple, ready- to-drink BRA Anacardium occidentale L. yellow N VM, nl=5 0.11 ± 0.04 0.37 ± 0.12 54 Corozo PAN Aiphanes aculeate yellowreddish nl=3 178 ± 6 7 Jackfruit BRA Artocarpus heterophyllus/ Batch A cream N nw=2 <LD* 1.64 ± 0.14** 0.77 ± 0.02* <LD** <LD* <LD** 59 Jackfruit BRA Artocarpus heterophyllus/ yellow N nw=2 <LD* 0.87 ± 0.02** 2.71 ± 0.07* 0.78 ± 2.20± 0.03* 2.10 ± 0.05** 59 87 Batch B 0.02** Jackfruit BRA Artocarpus heterophyllus/ Batch C yellow N nw=2 1.24 ± 0.10* 0.98 ± 0.05** 2.38 ± 0.10* <LD** 2.74 ± 0.01* <LD** 59 Mango PAN Mangifera indica L. cv. Tommy Atkins yellow Y nl=3 200 ± 60 7 Mango BRA Mangifera indica L. cv. Keitt yellow Y nl=3 270 ± 20 61 Mango BRA Mangifera indica L. cv. Keitt yellow Y nl=3 380 ± 60 62 Papaya CRI Carica papaya cv. Pococi hybrid orange Y nl=6, nw=3 330 1 Peach palm CRI Bactris gasipaes H.B.K. reddishorange Y nw=6 3248.5 ± 12.84 equiv β-car 69 Peach palm fruit CRI Bactris gasipaes v. Bolivia red Y nw=10 1340 70 Peach palm fruit CRI Bactris gasipaes v. Darien red Y nw=10 1630 70 Peach palm fruit CRI Bactris gasipaes v. Brasil red Y nw=10 330 70 Peach palm fruit CRI Bactris gasipaes v. Costa Rica red Y nw=10 450 70 Peach palm fruit CRI Bactris gasipaes v. Colombia light orange Y nw=10 420 70 Peach palm fruit CRI Bactris gasipaes v. light yellow Y nw=10 110 70 88 Guatuso Peach palm fruit CRI Bactris gasipaes v. Bolivia red Y nw=10 2270 70 Peach palm fruit CRI Bactris gasipaes v. Darien red Y nw=10 2030 70 Peach palm fruit CRI Bactris gasipaes v. Brasil red Y nw=10 840 70 Peach palm fruit CRI Bactris gasipaes v. Costa Rica red Y nw=10 520 70 Peach palm fruit CRI Bactris gasipaes v. Colombia light orange Y nw=10 690 70 Peach palm fruit CRI Bactris gasipaes v. Guatuso light yellow Y nw=10 160 70 * E-isomers; ** Z-isomers; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 824 825 Table 13.3. Carotenoids in miscellaneous tropical and sub-tropical fruits (µg/100 g) (cont.) Name Origin (Country) Scientific name Colour SAP (Y/N) Q A cucurbitaxanthin A cucurbitaxanthin B crytoflavin  -carotene mutatoxanthin sintaxanthin neochrome Ref Acerola BRA Malpighia emarginata DC / Malphigia glabra L. reddishorange Y nw=3 99.21 ± 10.21 36.62 ± 5.90 45 Avocado CRI Persea americana cv. Hass green Y nl=3, nw=3 60.1 1 Banana CRI MuAAA cv. Grand naine yellow Y nl=2, nw=3 6.6 1 89 Camu Camu BRA Myrciaria dubia Y nl=3 1.11 ± 0.4 35 Camu Camu BRA Myrciaria dubia Y nl=3 1.0 ± 0.3 35 Canistel MEX Pouteria campechiana orangeyellow N nw=2 910 ± 30* 6 Caryocar villosum fruits. freezedried BRA Caryocar villosum yellow N nw=3 60 ± 50** 52 Cashew apple. concentrated BRA Anacardium occidentale L. yellow N VM, nl=25 1.09 ± 0.56 54 Cashew apple. pulp BRA Anacardium occidentale L. yellow N VM, nl=20 2.60 ± 0.85 54 Jackfruit BRA Artocarpus heterophyllus creamyellow N nl=2, nw=2 <LD* (<LD - 2.05)* 59 Papaya CRI Carica papaya cv. Pococi hybrid orange Y nl=6, nw=3 1040 27.5 1 Passion fruit BRA P. edulis sims CPAC MJ-36- 01 deep yellow 540 ± 28* 628 ± 15** 67 Passion fruit BRA P. edulis Sims CPAC MJ-21- 01 deep yellow 1095 ± 30* 1210 ± 70** 67 Passion fruit BRA P. edulis Sims. 685* (230- 1140)* 442** (200- 683)** 67 Peach palm fruit CRI Bolivia red Y nw=10 9560* 5220** 70 96 Sweet potato BRA Ipomoea batatas Lam,. CNPH 1205 Boiled Y nw=30 76900 ± 4400*dw 10400 ± 100**dw 200 ± 0dw 200 ± 0dw 7800 ± 100dw 80 Sweet potato BRA Ipomoea batatas Lam., CNPH 1205 Roasted Y nw=30 94500 ± 7700*dw 15300 ± 1500**dw 100 ± 0dw 100 ± 0dw 8800 ± 900dw 80 Sweet potato BRA Ipomoea batatas Lam., CNPH 1205 Steamed Y nw=30 103000 ± 9000*dw 14700 ± 200**dw 100 ± 0dw 100 ± 0dw 9500 ± 300dw 80 Sweet potato BRA Ipomoea batatas Lam., CNPH 1205 Flour Y nw=30 56300 ± 3500*dw 2900 ± 0**dw 100 ± 0dw 100 ± 0dw 3800 ± 100dw 80 dw - dry weight basis; * E-isomers; ** Z-isomers; ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () - range 828 829 Table 15. Carotenoids in starchy tubers (µg/100 g) Name Origin (Country) Scientific name Colour Process peel SAP (Y/N) QA βcarotene lutein zeaxanthin neoxanthin violaxanthin antheraxanthi n Ref Potato PAN Solanum tuberosum Raw Y nw=4 70 ± 10 770 ± 60 7 Potato ESP Solanum tuberosum subsp. Tuberosum Cazona yellow (flesh) Freezedried without Y nw=3 1.3 ± 0.1dw 27.2 ± 1.8dw 11.7 ± 1.4dw 8.2 ± 0.9dw 2.2 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Andigena Morada yellow Freezedried without Y nw=3 2.1 ± 0.1dw 14.3 ± 0.6dw 17.6 ± 0.5dw 12.7 ± 0.4dw 3.1 ± 0.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Fina de carvalho yellow Freezedried without Y nw=3 2.6 ± 0.0dw 43.9 ± 1.1dw 15.1 ± 0.5dw 6.1 ± 0.1dw 4.4 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Maika light yellow Freezedried without Y nw=3 3.2 ± 0.1dw 36.9 ± 0.5dw 22.4 ± 0.7dw 9.1 ± 0.1dw 4.9 ± 0.1dw 81 97 Potato ESP Solanum tuberosum subsp. Andigena Jesus purple and white Freezedried without Y nw=3 3.0 ± 0.1dw 33.4 ± 2.2dw 28.6 ± 1.8dw 8.6 ± 0.4dw 4.5 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Zorba yellow Freezedried without Y nw=3 0.2 ± 0.0dw 6.2± 0.0dw 36.2 ± 0.4dw 18 ± 0.3dw 3.4 ± 0.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Emp06-134 purple and white Freezedried without Y nw=3 8.3 ± 0.2dw 38.7 ± 0.6dw 27.7 ± 0.3dw 14.1 ± 0.2dw 5.7 ± 0.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Tramontana yellow Freezedried without Y nw=3 0.2 ± 0.0dw 12.5 ± 2.2dw 17.8 ± 2.6dw 44.3 ± 6.2dw 6.1 ± 1.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Arrow light yellow Freezedried without Y nw=3 8.0 ± 0.2dw 50.2 ± 1.3dw 24.5 ± 1.0dw 20.7 ± 0.9dw 7.3 ± 0.4dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Kenebec light yellow Freezedried without Y nw=3 4.7 ± 0.4dw 58.9 ± 3.4dw 39.2 ± 3.8dw 10.9 ± 0.6dw 5.9 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Desiree yellow Freezedried without Y nw=3 0.2 ± 0.0dw 21.8 ± 0.9dw 42.1 ± 1.5dw 16.7 ± 0.6dw 8.7 ± 0.4dw 81 Potato ESP Solanum tuberosum subsp. Andigena Puca Quitish purple and white Freezedried without Y nw=3 9.2 ± 0.4dw 40.0 ± 1.7dw 28.3 ± 0.6dw 11.0 ± 0.4dw 5.8 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Victor yellow Freezedried without Y nw=3 6.8 ± 0.3dw 54.5 ± 4.1dw 37.5 ± 1.4dw 34.1 ± 0.6dw 10.2 ± 0.0dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Opal light yellow Freezedried without Y nw=3 0.3 ± 0.0dw 16.7 ± 1.9dw 59.1 ± 4.9dw 53.6 ± 5.4dw 8.1 ± 0.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Red Pontiac light yellow Freezedried without Y nw=3 4.7 ± 0.0dw 89.3 ± 1.3dw 34.8 ± 0.2dw 14.1 ± 0.1dw 10.8 ± 0.3dw 81 98 Potato ESP Solanum tuberosum subsp. Andigena Negrita white and purple Freezedried without Y nw=3 6.2 ± 0.2dw 38.6 ± 1.3dw 29.3 ± 1.7dw 9.6 ± 0.6dw 7.4 ± 0.4dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Elodie yellow Freezedried without Y nw=3 0.3 ± 0.0dw 53.9 ± 2.4dw 64.5 ± 3.5dw 24.3 ± 0.9dw 9.2 ± 0.1dw 81 Potato ESP Solanum tuberosum subsp. Goniacalix kashpadama amarilla light yellow Freezedried without Y nw=3 12.4 ± 1.3dw 112.2 ± 11.3dw 34.6 ± 2.1dw 19.9 ± 0.8dw 12.6 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Andigena Kasta purple and white Freezedried without Y nw=3 9.7 ± 0.4dw 55.0 ± 1.0dw 53.5 ± 1.3dw 15.5 ± 0.1dw 5.0 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Stenotonum Morar Nayra Mari purple and yellow Freezedried without Y nw=3 13.3 ± 1.1dw 102.9± 5.8dw 66.7 ± 5.4dw 18.9 ± 1.3dw 14.8 ± 1.4dw 81 Potato ESP Solanum tuberosum subsp. Stenotonum V yellow Freezedried without Y nw=3 7.3 ± 0.4dw 68.5 ± 7.8dw 69.5 ± 8.7dw 81.1 ± 10.3dw 15.9 ± 1.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Spunta yellow Freezedried without Y nw=3 0.6 ± 0.1dw 31.2 ± 1.2dw 72.4 ± 3.4dw 122.5 ± 7.2dw 13.2 ± 1.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Fina de Gredos light yellow Freezedried without Y nw=3 1.1 ± 0.1dw 35.3 ± 0.4dw 57.8 ± 0.4dw 72.9 ± 0.7dw 9.2 ± 0.0dw 81 Potato ESP Solanum tuberosum subsp. Andigena Muro Shocco purple and white Freezedried without Y nw=3 22.3 ± 0.7dw 87.0 ± 0.2dw 81.4 ± 0.4dw 42.2 ± 1.0dw 12.6 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Andigena Morada Turuna yellow Freezedried without Y nw=3 21.1 ± 0.8dw 180.9 ± 1.0dw 41.6 ± 0.9dw 39.1 ± 1.3dw 19.8 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Arene yellow Freezedried without Y nw=3 0.9 ± 0.0dw 77.2± 3.8dw 63.9 ± 3.0dw 143.8 ± 4.6dw 16.5 ± 0.5dw 81 99 Potato ESP Solanum tuberosum subsp. Tuberosum Cherie yellow Freezedried without Y nw=3 0.3 ± 0.0dw 49.6 ± 2.3dw 81.1 ± 3.2dw 129.4 ± 5.8dw 11.0 ± 0.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Mirari yellow Freezedried without Y nw=3 1.6 ± 0.1dw 53.4 ± 2.4dw 63.1 ± 3.2dw 183.6 ± 12.0dw 27.5 ± 2.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Buesa yellow Freezedried without Y nw=3 1.5 ± 0.1dw 51.7 ± 0.2dw 42.1 ± 1.0dw 132.9 ± 5.3dw 24.1 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Zafira yellow Freezedried without Y nw=3 1.0 ± 0.0dw 43.9 ± 0.2dw 103.8 ± 0.3dw 203.0 ± 1.4dw 17.1 ± 0.8dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Corine light yellow Freezedried without Y nw=3 2.4 ± 0.1dw 51.0 ± 2.1dw 59.4 ± 1.4dw 177.5 ± 7.8dw 13.5 ± 0.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Onda yellow Freezedried without Y nw=3 1.3 ± 0.1dw 52.2 ± 0.5dw 62.0 ± 2.4dw 184.5 ± 7.2dw 18.5 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Alegria oro yellow Freezedried without Y nw=3 0.9 ± 0.0dw 36.3 ± 0.5dw 61.9 ± 1.4dw 143.0dw 15.9 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Monalisa yellow Freezedried without Y nw=3 1.1 ± 0.1dw 32.9 ± 5.0dw 81.4 ± 12.1dw 99.6 ± 16.1dw 14.6 ± 2.7dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Roja riñón yellow Freezedried without Y nw=3 0.7 ± 0.1dw 67.0 ± 2.3dw 61.5 ± 3.1dw 202.7 ± 11.5dw 22.0 ± 2.0dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Iker yellow Freezedried without Y nw=3 1.6 ± 0.0dw 33.9 ± 0.9dw 94.3 ± 3.0dw 115.5 ± 2.9dw 15.4 ± 0.9dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Zela yellow Freezedried without Y nw=3 4.0 ± 0.2dw 74.0 ± 9.8dw 76.9 ± 8.8dw 182.9 ± 18.4dw 21.7 ± 2.2dw 81 100 Potato ESP Solanum tuberosum subsp. Tuberosum Zadorra yellow Freezedried without Y nw=3 2.3 ± 0.2dw 70.2 ± 5.9dw 47.8 ± 1.4dw 270.4 ± 13.7dw 31.6 ± 1.2dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Duquesa yellow Freezedried without Y nw=3 2.5 ± 0.3dw 55.4 ± 2.6dw 44.2 ± 2.6dw 262.9 ± 9.7dw 30.1 ± 2.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Zunta yellow Freezedried without Y nw=3 2.1 ± 0.3dw 47.3 ± 2.3dw 52.8 ± 2.1dw 258.3 ± 8.5dw 19.3 ± 1.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Sofia yellow Freezedried without Y nw=3 1.5 ± 0.1dw 59.2 ± 4.8dw 70.2 ± 5.6dw 239.7 ± 21.7dw 19.1 ± 2.4dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Nagore yellow Freezedried without Y nw=3 1.8 ± 0.1dw 37.3 ± 0.2dw 139.2 ± 2.5dw 171.1 ± 2.9dw 13.9 ± 0.7dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Ambition yellow Freezedried without Y nw=3 2.7 ± 0.0dw 72.4 ± 3.7dw 123.7 ± 1.7dw 152.1 ± 2.7dw 24.3 ± 0.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Stemster yellow Freezedried without Y nw=3 4.5 ± 0.1dw 56.2 ± 1.9dw 95.2 ± 3.7dw 255.3 ± 5.4dw 21.7 ± 1.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Emp06-133 yellow and maroon Freezedried without Y nw=3 4.3 ± 0.1dw 106.4 ± 0.6dw 114.7 ± 1.5dw 219.6 ± 2.5dw 39.4 ± 0.5dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Pedro Muñoz yellow Freezedried without Y nw=3 5.8 ± 0.2dw 62.6 ± 0.1dw 140.3 ± 0.9dw 81.3 ± 0.7dw 14.8 ± 0.0dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum yellow Freezedried without Y nw=3 1.2 ± 0.1dw 91.4 ± 7.4dw 143.6 ± 7.1dw 234.8 ± 9.7dw 21.5 ± 0.9dw 81 101 Murato Potato ESP Solanum tuberosum subsp. Tuberosum Harana yellow Freezedried without Y nw=3 3.9 ± 0.3dw 88.5 ± 1.5dw 111.9 ± 2.6dw 213.7 ± 2.7dw 36.2 ± 1.5dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Nerea yellow Freezedried without Y nw=3 0.6 ± 0.0dw 77.4 ± 4.2dw 127.3 ± 4.9dw 286.9 ± 10.7dw 22.8 ± 1.3dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Montico light yellow Freezedried without Y nw=3 2.6 ± 0.1dw 84.2 ± 3.4dw 57.0 ± 2.0dw 314.5 ± 14.8dw 31.6 ± 0.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Leire yellow Freezedried without Y nw=3 2.5 ± 0.1dw 105.6 ± 5.3dw 63.9 ± 7.3dw 282.4 ± 20.5dw 63.2 ± 4.7dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Romula yellow Freezedried without Y nw=3 4.2 ± 0.2dw 101.2 ± 5.1dw 189.3 ± 13.3dw 331.6 ± 25.0dw 29.0 ± 1.0dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Miranda yellow Freezedried without Y nw=3 6.3 ± 0.5dw 130.6 ± 7.5dw 137.2 ± 5.1dw 255.9 ± 14.8dw 36.4 ± 1.6dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Ibenca yellow Freezedried without Y nw=3 6.6 ± 0.4dw 140.3 ± 7.9dw 79.4 ± 3.8dw 276.9 ± 9.4dw 27.9 ± 1.0dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Ayala yellow Freezedried without Y nw=3 3.4± 0.0dw 104.8 ± 4.8dw 125.1 ± 0.4dw 350.8 ± 9.9dw 53.1 ± 2.1dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Marfona yellow Freezedried without Y nw=3 3.8 ± 0.1dw 93.5 ± 4.3dw 272.8 ± 22.3dw 219.1 ± 10.6dw 28.4 ± 1.7dw 81 Potato ESP Solanum tuberosum subsp. Tuberosum Agria yellow Freezedried without Y nw=3 2.9 ± 0.2dw 97.5 ± 5.1dw 124.3 ± 3.3dw 292.6 ± 6.3dw 22.8 ± 0.1dw 81 102 Potato ESP Solanum tuberosum subsp. Andigena Sipancachi yellow Freezedried without Y nw=3 7.4 ± 0.7dw 102.9 ± 9.9dw 106.5 ± 6.5dw 330.9 ± 30.8dw 28.4 ± 3.7dw 81 Potato ESP Solanum tuberosum subsp. Stenotonum Poluya yellow with maroon spots Freezedried without Y nw=3 13.6 ± 1.4dw 91.0 ± 6.1dw 206.0 ± 8.4dw 248.8 ± 11.3dw 51.2 ± 2.4dw 81 Potato ESP Solanum tuberosum subsp. Phureja Chaucha yellow with purple spots Freezedried without Y nw=3 9.1 ± 1.7dw 143.8 ± 8.6dw 175.2 ± 7.5dw 307.4 ± 17.8dw 40.3 ± 1.9dw 81 Potato CRI Solanum tuberosum cv. Granola yellow Boiled unknown Y nl=4, nw=3 2.93* 22.3^ 1 Potato COL Solanum tuberosum L. yellow Raw without nl=4 1 ± 0.2 12 ± 1 4 ± 0.5 8 Potato COL Solanum tuberosum L. yellow Cooked without nl=4 1.5 ± 0.3 44 ± 1 21 ± 0.5 8 Potato PAN Solanum tuberosum yellow Raw Y nw=3 70 ± 10 50 ± 10 7 Potato, Andean PER Solanum phureja (705821) light yellow Raw with Y nw=3 20 ± 2 81 ± 8 n.d 38 ± 5 25 ± 3 72 Potato, Andean PER Solanum phureja (705821) light yellow Boiled with Y nw=3 26 ± 3 95 ± 19 <LD 11 ± 4 16 ± 4 72 Potato, Andean PER Solanum phureja (705172) light yellow Raw with Y nw=3 27 ± 4 123 ± 11 <LD 57 ± 5 28 ± 2 72 Potato, Andean PER Solanum phureja (705172) light yellow Boiled with Y nw=3 32 ± 3 155 ± 10 <LD 10 ± 4 12 ± 1 72 Potato, Andean PER Solanum goniocalix (704393) intermediate yellow Raw with Y nw=3 7.4 ± 0.3 180 ± 10 17 ± 1 294 ± 19 168 ± 14 72 Potato, Andean PER Solanum goniocalix (704393) intermediate yellow Boiled with Y nw=3 <LD 185 ± 14 41 ± 3 78 ± 10 71 ± 15 72 Potato, Andean PER Solanum goniocalix (701862) intermediate yellow Raw with Y nw=3 12 ± 2 290 ± 22 <LD 432 ± 30 63 ± 8 72 Potato, Andean PER Solanum goniocalix intermediate yellow Boiled with Y nw=3 9.2 ± 0.6 253 ± 5 21 ± 1 36 ± 7 <LD 72 103 (701862) Potato, Andean PER Solanum goniocalix (702472) deep yellow Raw with Y nw=3 7.3 ± 0.9 77 ± 5 562 ± 16 59 ± 5 172 ± 7 72 Potato, Andean PER Solanum goniocalix (702472) deep yellow Boiled with Y nw=3 <LD 73 ± 6 555 ± 13 <LD 45 ± 4 72 Potato, Andean PER Solanum phureja (705799) deep yellow Raw with Y nw=3 15 ± 2 105 ± 21 588 ± 32 72 ± 10 310 ± 17 72 Potato, Andean PER Solanum phureja (705799) deep yellow Boiled with Y nw=3 10 ± 2 113 ± 23 571 ± 33 34 ± 7 163 ± 63 72 Potato, Andean PER Solanum phureja (704218) deep yellow Raw with Y nw=3 <LD 96 ± 6 1048 ± 61 38 ± 8 190 ± 4 72 Potato, Andean PER Solanum phureja (704218) deep yellow Boiled with Y nw=3 <LD 96 ± 8 1013 ± 55 <LD <LD 72 dw - dry weight basis; * E-isomers; ^ includes zeaxanthin; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N - No; () – range 830 831 Table 16. Carotenoids in cereals and similar (µg/100 g) Name Origin (Country) Scientific name Colour Process SAP (Y/N) QA αcarotene βcarotene βcryptoxanthin lutein zeaxanthin Ref Maize CRI Zea mays cv. Diamantes Yellow Boiled Y VM 1.94 14 11.7* 1.25 42^ 1 Maize BRA Zea mays var. Assum preto Yellow nl=3 53 ± 7 91 ± 3 360 ± 12 401 ± 7 77 Maize BRA Zea mays. var. BR 473 Yellow nl=3 28 ± 1 82 ± 5 148 ± 4 467 ± 25 77 Maize BRA Zea mays var. Asa branca Yellow nl=3 77 ± 2 140 ± 4 181 ± 7 565 ± 23 77 Maize BRA Zea mays Asteca Yelow and orange Milled N nw=26 4 ± 1 244 ± 15 390 ± 28 82 Maize BRA Zea mays Amarelao 3 Yellow Milled N nw=26 1 ± 0.0 590 ± 3 118 ± 5 82 Maize BRA Zea mays Branco White Milled N nw=26 <LD 3 ± 3 7 ± 5 82 Maize BRA Zea mays Cateto Yellow and Milled N nw=26 2 ± 0 110 ± 11 188 ± 20 82 104 red Maize BRA Zea mays CatetoVermelho Yellow and red Milled N nw=26 3 ± 0 125 ± 3 252 ± 3 82 Maize BRA Zea mays Composto São Luiz Yellow Milled N nw=26 4 ± 0 144 ± 12 203 ± 19 82 Maize BRA Zea mays Cunha 1 Yellow Milled N nw=26 2 ± 1 480 ± 26 350 ± 52 82 Maize BRA Zea mays Lıngua de Papagaio Yellow and purple Milled N nw=26 4 ± 0 61 ± 59 443 ± 20 82 Maize BRA Zea mays Mato Grosso Yellow Milled N nw=26 5 ± 0 257 ± 5 237 ± 15 82 Maize BRA Zea mays Mato Grosso Palha Roxa Yellow and purple Milled N nw=26 3 ± 0 252 ± 6 397 ± 15 82 Maize BRA Zea mays Moroti Yellow Milled N nw=26 <LD 142 ± 19 7 ± 7 82 Maize BRA Zea mays MPA1 Yellow Milled N nw=26 6 ± 1 369 ± 51 705 ± 67 82 Maize BRA Zea mays MPA2 Yellow Milled N nw=26 5 ± 1 276 ± 34 597 ± 75 82 Maize BRA Zea mays MPA13 White Milled N nw=26 <LD 6 ± 6 16 ± 8 82 Maize BRA Zea mays Palha Roxa 2 yellow and purple Milled N nw=26 1 ± 0 63 ± 6 149 ± 16 82 Maize BRA Zea mays Palha Roxa 18 yellow and purple Milled N nw=26 3 ± 1 84 ± 14 240 ± 38 23 Maize BRA Zea mays Pires yellow Milled N nw=26 5 ± 1 236 ± 4 418 ± 5 23 Maize BRA Zea mays Pixurum 1 orange Milled N nw=26 4 ± 0 135 ± 5 300 ± 10 23 Maize BRA Zea mays Pixurum 4 yellow and orange Milled N nw=26 5 ± 0 248 ± 10 149 ± 25 82 Maize BRA Zea mays Pixurum 5 yellow Milled N nw=26 2 ± 1 65 ± 9 139 ± 13 82 Maize BRA Zea mays Pixurum 6 orange Milled N nw=26 3 ± 1 130 ± 13 426 ± 36 82 Maize BRA Zea mays Pixurum 7 white Milled N nw=26 <LD 4 ± 2 8 ± 2 82 Maize BRA Zea mays Rajado 8 Carreiras Milled N nw=26 4 ± 0 10 ± 1 30 ± 3 82 105 Maize BRA Zea mays Rosado 38 Milled N nw=26 1 ± 0 35 ± 5 64 ± 7 82 Maize BRA Zea mays Roxo 29 purple Milled N nw=26 2 ± 1 186 ± 5 482 ± 8 82 Maize BRA Zea mays Roxo 41 purple Milled N nw=26 10 ± 1 85 ± 5 1070 ± 147 82 Maize ESP Zea mays yellow Raw N nw=3 <LD <LD <LD 411 218 21 Maize, boiled PAN Zea mays Raw Y nw=4 280 ± 40 370 ± 50 7 Maize, flour PAN Zea mays Raw Y nw=4 210 ± 20 940 ± 70 7 Tritordeum ESP xTritordeum Ascherson et Graebner (HT1) yellow Raw N nl=24 290 (130-590) 83 Tritordeum ESP xTritordeum Ascherson et Graebner (HT2) yellow Raw N nl=29 260 (90-480) 83 Tritordeum ESP xTritordeum Ascherson et Graebner Flour N n=4 7.7 ± 0.005 544 ± 0.064* 68.8 ± 0.011** 84 Tritordeum ESP xTritordeum Ascherson et Graebner HT1 Flour N 300f 420me 170de 83 Tritordeum, 53 accessions ESP xTritordeum Ascherson et Graebner HT7 Flour N 230f 130me 30de 83 Tritordeum, 53 accessions ESP xTritordeum Ascherson et Graebner HT27 Flour N 270f 330me 110de 83 Tritordeum, 53 accessions ESP xTritordeum Ascherson et Graebner HT51 Flour N 250f 210me 40de 83 Tritordeum, 53 accessions ESP xTritordeum Ascherson et Graebner HT55 Flour N 180f 90me 10de 83 112 Table 17. Carotenoids in miscellaneous (µg/100 g) Name (english) Origin (Country) Scientific name Colour Process SAP (Y/N) QA αcarotene βcarotene lycopene lutein zeaxanthin phytofluene  - carotene latoxanthin Ref Black palm PAN Astrocaryum standleyaum Raw Y nw=4 440 ± 30 <LD 7 Cashew PAN Anacardium occidentale Raw Y nl=2, nw=5 30 (20 - 40) 10 7 Cow milk BRA white Y nl=2, nw=15 944* (807– 1081)* 115 (97 - 132) 95 (83 - 106) 994 (807-1081) 85 Sofrito*** ESP Cooked N nl=10.,nw=4 80* (68- 110)* 1876* (1330- 2969)* 3088* (2932- 4050)* 584** (518- 678)** 288* (241- 342)* 86 Tomato ketchup BRA nl=6 350 ± 0.8* 100 ± 0.3** 9425* (8560 - 10290)* 815** (630 - 1000)** 1205 (850 - 1560) 255 (150 - 360) 24 * E-isomers; ** Z-isomers; ***Sofrito-garlic. onion. paprika. tomato. olive oil; LD - Limit of detection; VM - validated method; nl - number of lots; nw - number of replicates; Y – Yes; N – No; () – range 834 835 113 836 References for the tables 837 (1) Monge-Rojas, R.; Campos, H. 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