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High-Performance Liquid Chromatographic Determination of the Tomato Glycoalkaloid, Tomatine, in Green and Red Tomatoes

✍ Scribed by Bushway, Rodney J.; Perkins, Lewis B.; Paradis, Lance R.; Vanderpan, Steve

Book ID
118058016
Publisher
American Chemical Society
Year
1994
Tongue
English
Weight
640 KB
Volume
42
Category
Article
ISSN
0021-8561

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The usual methods for provitamin A evaluation of foods convert the total pigment amount, determined spectrophotometrically, into vitamin A units. Since the totally inactive lycopene is the major carotenoid in the tomato, such readings result in erroneously high provitamin A values. In view of the r