Abstract
Seven leafy Chinese vegetables, gau choi ( Allium tuberosum), een choi ( Amaranthus tricolor), baak choi ( Brassica chinensis), choi sum ( Brassica parachinensis), wong baak ( Brassica pekinensis), ong choi ( Ipomoea aquatica) and sai yeung choi ( Rorippa nasturtium aquaticum) were analysed for carotenoids by reversed-phase HPLC and gradient elution. Sixteen carotenoids were identified as being present at levels of more than 2% of total carotenoids. For all leafy vegetables, lutein was the major carotenoid with β-carotene present at substantial levels. Violaxanthin, neoxanthin, antheraxanthin and mutatoxanthin were also important contributors in specific produce.
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