Open AccessThe Carotene Content of Green and Ripe Plantains
Author(s) -
Conrado F. Asenjo,
E. I. Porrata
Publication year - 1956
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v40i3.13796
Subject(s) - carotene , beta carotene , chemistry , vitamin , food science , carotenoid , raw material , botany , horticulture , biology , biochemistry , organic chemistry
1. The carotene content of green and yellow plantains, as determined by the chromatographic assay procedure, averaged 10.43 ± 3.66 and 6.68 ± 2.97 µg. of carotene per gram of the raw edible portion, respectively. 2. Rat assay indicated that the green plantain protected more the vitamin A-depleted rats than the yellow plantain.