Gainesville, FL—Researchers from the University of Florida believe they have created a better way to analyze carotenoid content in vegetables with a new analytical technique. This method could one day replace the expensive and time-consuming high-performance liquid chromatography (HPLC) analysis that is currently the mainstay approach for such investigations.

Using colorimeters to objectively describe visible color, the group correlated color values of pumpkin/squash flesh with their carotenoid content. Then, they compared it with a traditional HPLC analysis. Overall, “strong correlations between colorimetric values and carotenoid content were identified.” Given this outcome, the group hopes this simple, inexpensive technique can be used to help breed vegetables with enhanced carotenoid contents.

Published in WholeFoods Magazine, January 2010