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Carotenoid content of wild edible young shoots traditionally consumed in Spain ( Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.)

2014; Wiley; Volume: 94; Issue: 9 Linguagem: Inglês

10.1002/jsfa.6714

1097-0010

Patricia García‐Herrera, María de Cortes Sánchez‐Mata, Montaña Cámara, Javier Tardío, Begoña Olmedilla‐Alonso,

Phytochemical Studies and Bioactivities

Following publication of the above article (DOI 10.1002/jsfa.5952) in the May 2013 issue of Journal of the Science of Food and Agriculture (93:1692–1698), the authors noted an error in the carotenoid concentrations given due to a calculation error in the conversion, from the original units in lab reports (mg/100 g) to the units requested by this Journal (µg g−1). The authors draw attention to the following errors, for which they apologize: On page 1692, in the Abstract, under ‘Results’, one reads: “Lutein, β-carotene, neoxanthin and violaxanthin were quantified by high-performance liquid chromatography with a photodiode array detector. Median concentration ranges (mg g−1 edible wet weight) were: β-carotene, 33.9–66.9; lutein, 54.4–191.3; neoxanthin, 51.7–173.7; and violaxanthin, 20.8–89.3. The highest carotenoid content was that of B. dioica (590.1 mg g−1) and the lowest was found in A. acutifolius (175.8 mg g−1).” This should read: “Lutein, β-carotene, neoxanthin and violaxanthin were quantified by high-performance liquid chromatography with a photodiode array detector. Median concentration ranges (µg g−1 edible wet weight) were: β-carotene, 3.39- 6.69; lutein, 5.44–19.13; neoxanthin, 5.17–17.37; and violaxanthin, 2.08–8.93. The highest carotenoid content was that of B. dioica (59.01 µg g−1) and the lowest was found in A. acutifolius (17.58 µg g−1).” On page 1696 Table 1 should read: Results are given as the mean ± SD, median and range, expressed as µg g−1 wet weight. In each row, different superscripts letters mean statistically significant variations (p< 0.05) of the contents of each compound and species.” On pages 1695–96, from the second column of page 1695 until the second column of 1696, one reads: “For all the compounds analysed, the range of carotenoids contents followed the order: B. dioica > T. communis > H. lupulus > A. acutifolius. Thus, the highest carotenoid concentrations were found in B. dioica, reaching a total value 3794.3 mg g−1 dry weight), comparable to those described in other wild species such as Crithmum maritimum L., Chenopodium album L. and Verbena officinalis L (ranging from 3000 to 3500 mg g−1 dry weight), but lower than those of some other wild edible species such as Portulaca oleracea L. and Amaranthus viridis L. (8920 and 7830 mg g−1 dry basis, respectively)4 The other three species analyzed presented lower carotenoid concentrations, Asparagus being that with the lowest total carotenoid content (Fig. 3). Although there is little previous data on carotenoids in edible shoots, there are some data for commercial asparagus (A. officinalis), which, in general, show lower carotenoid contents than those obtained in this study32, 42. A higher content of neoxanthin compared with β-carotene was reported by Tenorio et al.32, a finding that is in agreement with the present profile obtained for A. acutifolius, B. dioica and T. communis. Data reported by USDA53 for β-carotene content in commercially available asparagus (49.3 mg g−1 wet weight) are very close to the β-carotene in this study. A. acutifolius has also been studied by Salvatore et al33, who reported a different carotenoid profile. They found higher values for lutein and β-carotene and lower levels for neoxanthin and violaxanthin in samples gathered in Italy. For the other species analyzed, there is only one work on species from Northeastern Portugal, which reports β-carotene concentrations (expressed as dry weight) in B. dioica (0.227 mg g−1), A. acutifolius (0.121 mg g−1) and T. communis (0.233 mg g−1),25 and shows the highest content in both species of Bryonia (T. communis and B. dioica). In our study, also presented the highest content, and B. dioica shoots reached a total carotenoid content (sum of lutein, β-carotene, neoxanthin and violaxanthin) of 0.376 mg g−1 dry weight, but the content of β-carotene was 0.051 mg g−1 dry weight. In our samples, we also obtained lower concentrations of β-carotene in Asparagus (0.023 mg g−1 dry weight) and in Tamus (0.035 mg g−1). This marked difference can be explained, in part, by the fact that in the study of Martins et al.40, β-carotene was quantified using a spectrophotometric method and, then difficult to compare with data from our study, in which HPLC which permits the individualized quantification of the carotenoids was used. Lutein is mainly supplied by green leafy vegetables, such as beet (422.9 mg g−1) and spinach (150.3 mg g−1)41, where its content is higher than in the wild young shoots analyzed (with the exception of B. dioica). On the other hand, lutein and β-carotene contents in other green vegetables frequently consumed in the Spanish diet (i.e. green beans, leafy type lettuce, green peppers) are lower than those found in any of our young shoots, except that of β-carotene in B. dioica, and only comparable to those in A. officinalis (60.9 mg lutein g−1, 32.0 mg β-carotene g−1). Of all the species analyzed, B. dioica has the highest levels of β-carotene, the content of which is only surpassed by those in spinach (325.0 mg g−1) and beet (109.5 mg g−1)42.” This should read: “For all the compounds analysed, the range of carotenoids contents followed the order: B. dioica > T. communis > H. lupulus > A. acutifolius. Thus, the highest carotenoid concentrations were found in B. dioica, reaching a total value of 376.4 µg g−1 dry weight), comparable to those described in other wild species such as Crithmum maritimum L., Chenopodium album L. and Verbena officinalis L. (ranging from 300 to 305 µg g−1 dry weight), but lower than those of some other wild edible species such as Portulaca oleracea L. and Amaranthus viridis L. (892 and 783 µg g−1 dry basis, respectively)4 The other three species analyzed presented lower carotenoid concentrations, Asparagus being that with the lowest total carotenoid content (Fig. 3). Although there is little previous data on carotenoids in edible shoots, there are some data for commercial asparagus (A. officinalis), which, in general, show lower carotenoid contents than those obtained in this study32, 42. A higher content of neoxanthin compared with β-carotene was reported by Tenorio et al.32, a finding that is in agreement with the present profile obtained for A. acutifolius, B. dioica and T. communis. Data reported by USDA53 for β-carotene content in commercially available asparagus (4.93 µg g−1 wet weight) are very close to the β-carotene in this study. A. acutifolius has also been studied by Salvatore et al33, who reported a different carotenoid profile. They found higher values for lutein and β-carotene and lower levels for neoxanthin and violaxanthin in samples gathered in Italy. For the other species analyzed, there is only one work on species from Northeastern Portugal, which reports β-carotene concentrations (expressed as dry weight) in B. dioica (0.227 mg g−1), A. acutifolius (0.121 mg g−1) and T. communis (0.233 mg g−1)40, and shows the highest content in both species of bryonies (T. communis and B. dioica). In our study, also presented the highest content, and B. dioica shoots reached a total carotenoid content (sum of lutein, β-carotene, neoxanthin and violaxanthin) of 0.376 mg g−1 dry weight, but the content of β-carotene was 0.051 mg g−1 dry weight. In our samples, we also obtained lower concentrations of β-carotene in Asparagus (0.023 mg g−1 dry weight) and in Tamus (0.035 mg g−1). This marked difference can be explained, in part, by the fact that in the study of Martins et al.40, β-carotene was quantified using a spectrophotometric method and, then difficult to compare with data from our study, in which HPLC which permits the individualized quantification of the carotenoids was used. Lutein is mainly supplied by green leafy vegetables, such as beet (42.3 µg g−1) and spinach (15.0 µg g−1)42, where its content is higher than in the wild young shoots analyzed (with the exception of B. dioica). On the other hand, lutein and β-carotene contents in other green vegetables frequently consumed in the Spanish diet (i.e. green beans, leafy type lettuce, green peppers) are lower than those found in any of our young shoots, except that of β-carotene in B. dioica, and only comparable to those in A. officinalis (6.1 µg lutein g−1, 3.2 µg β-carotene g−1). Of all the species analyzed, B. dioica has the highest levels of β-carotene, the content of which is only surpassed by those in spinach (32.5 µg g−1) and beet (10.95 µg g−1)42.” On page 1697 Figure 3 should read: On page 1697 Reference 4 reads: “Guil-Guerrero JL, Giménez-Martínez JJ and Torija-Isasa ME, Nutritional composition of wild edible crucifer species. J Food Biochem 23:283–294 (1999).” This should read: “Guil-Guerrero JL, Rodríguez-García I, Lipids classes, fatty acids and carotenes of the leaves of six edible wild plants. Eur Food Res Technol 209: 313–316 (1999).”