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Lutein and zeaxanthin was estimated in green and colored varieties of vegetable.Basella alba L.(Indian spinach),purple and green varieties,.Cucurbita pepo var.cylindrica (Zucchini)green and yellowvarieties,Brassicaoleracea.var. capitata L. f. alba ),Cabbage green and purple varieties,Zaleyadecandra.Lgreen and purple varieties,Trianthemaportulacastrum Linn, Green and Purple varieties,The concentration of lutein was maximum in all plant when compared to zeaxanthin.Maximum lutein concentration was reported in Basella alba (504 ppm purple variety), in Brassica oleracea var. capitata (314.9 ppm green variety)and in Zaleyadecondra (309.28 ppm green variety).Lowest content of lutein was recorded in Zaleyadecondra(60.91 ppm red variety).The content of lutein was reported to be high in purple, green colored varieties of all plants.Maximum content of zeaxanthin was reported in Brassica oleracea var. capitate (147.38 ppm green variety) ,lowest concentration was reported in Cucurbita pepo var .cylindrica(0.90 ppm red variety), and (0.70ppm in yellow variety).The concentration of zeaxanthin was recorded high in purple, green, varieties of all plants.

HPLC Analysis of Lutein and Zeaxanthin in Green and Colored Varieties of Vegetables