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Carotenoids and Retinoids in Finnish Foods: Dairy Products and Eggs

University of Helsinki, 00710 Helsinki, Finland

ABSTRACT

As part of an overall composition study of Finnish foods, the carotenoid and retinoid content of 20 dairy product samples and eggs were determined by HPLC. The total ß-carotene (all-trans ß-carotene plus 15-cis ß-carotene) was quantitated for dairy products. For egg and egg yolk, lutein content was also determined. Only traces of lycopene, cryptoxanthin, and -carotene were present. All-trans retinol and 13-cis retinol were the major retinoids in dairy products. Small amounts of 9-cis, 11-cis, and 9,11-cis retinols were found.

High values of both retinol and ß-carotene were found in full fat cheeses and whipping cream: from 179.0 (cheese, Edam-type) to 318.7 µg/100 g (whipping cream) and from 86.7 (cheese, Edam-type) to 186.5 µg/100 g (whipping cream) for all-trans retinol and total ß-carotene, respectively. The retinol content averaged 16.3, 32.6, and 52.2 and that of ß-carotene 9.6, 16.7, and 3.0 µg/100 g in milk (1.9% fat), milk (3.9% fat), and human milk, respectively. The major pigment in eggs and egg yolk was lutein, 619.5 µg/100 g in eggs and 1575.8 µg/100 g in egg yolk.

According to this study, at the present level of consumption in Finland, milk, milk products (excluding butter), and eggs result in a daily intake of about 350 retinol equivalents, and consequently, are a major source of vitamin A.

¹ Department of Food Chemistry and Technology.

² Institute of Occupational Health, 00250 Helsinki, Finland.

³ Department of General Chemistry.

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