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Processing of foods, especially dehydration is known to result in alteration of sensory and nutritional qualities. Cowpea leaves is one of the common leafy vegetables consumed in Kenya that contain high levels of pro-vitamin A compounds and has good carotene retention during processing. A tasting panel was trained using a quantitative descriptive analysis (QDA) test that was developed and used to...
An isocratic reversed phase HPLC assay was developed for monitoring the isomers of α- and β-carotene in dark green leafy vegetables using a mixture of isomers obtained from the light catalysed oxidation of all-trans α- and β-carotene in the presence of iodine. The method was applied to Italian spinach, spring cabbage and cowpea leaves. The isomers were identified by the elution order from thin layer...
All-trans retinol was suspended on a support of microcrystalline cellulose and stored in air in the dark after equilibration at water activities from 0 11 to 0 75. The loss of all-trans retinol was monitored by normal phase HPLC. The rate of loss could be satisfactorily described by first-order kinetics with respect to all-trans retinol (up to more than 50% loss). The rate increased with increasing...
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