Building food composition tables: extraction methods to measure lutein and zeaxanthin concentrations in select Australian foods

Abstract

The lutein and zeaxanthin (L/Z) in food composition tables has infrequently utilised methods optimised for L/Z and comprehensive data are absent, such as in Australia. These absences limit quality dietary intake research. This study investigated optimisation of extraction methods for lutein and zeaxanthin in five Australian foods analysed by high-performance liquid chromatography and photodiode array detection. The foods were broccoli, broccolini, baby spinach, baby orange capsicum, and dried goji berry. Twelve variations in extraction methods were investigated, including saponification, sonication, and solvent choice. L/Z concentrations differed by up to more than 125% between variations. Variation nine was best for all foods except zeaxanthin in broccoli where variation five or seven were best. The L/Z concentrations measured differed in Australian and United States data; existing data may therefore not be representative of the current food supply. Development of local Australian food composition data for lutein and zeaxanthin is warranted.