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Eight different Serbian genotypes were analysed for their polyphenol, carotenoid, vitamin C content and evaluated for their antioxidant properties. The highest content of biologically important carotenoids such as lutein (4.58 mg/10 g), lycopene (160.64 mg/10 g) and β-carotene (189.64 mg/10 g) were detected in the genotype S606. Rutin was the most abundant phenolic compound in all tastes samples, but its content is highest in the genotype S615 (1424.30 µg/100 g dw). All tomato samples were the great source of vitamin C, where the sample S615 stood out (68.54 mg AA g-1 of dw). Their content of antioxidant compounds suggested that genotypes S606 and S615 showed the best antioxidant potential. Principal component analysis (PCA) and Partial least squares (PLS) were applied to analyse results. The results obtained in the present study could be of considerable interest for breeding programmes wishing to select tomato genotypes with high biological and nutritional properties. [ABSTRACT FROM AUTHOR]

Western-style diets are associated with an increased risk of colorectal cancer (CRC). In particular, a strong correlation has been documented between CRC and the consumption of large amounts of red meat, especially processed red meat. Compared with white meat, red meat contains high levels of haem iron, a molecule that can exert a variety of genotoxic and other adverse effects on the colonic epithelium. According to current international guidelines, the reduction of red meat intake combined with the consumption of food containing antioxidant and chemoprotective substances may significantly reduce the risk of developing CRC. The dietary strategies that can help to contrast the harmful effects of haem iron are reported and discussed in this review. [ABSTRACT FROM AUTHOR]

Flours of four pigmented (from orange to red and dark red) local Italian corns, studied for their soluble, soluble conjugate, and insoluble-bound phenols and flavonoids, showed a prevalence of the insoluble-bound fraction (70–80%). Correlations were found between the flours antioxidant capacity, measured with CUPRAC, FRAP, and DPPH methods, and soluble phenols and flavonoids content. A correlation was also found between ascorbic acid content and flours antioxidant power. Anthocyanins were present in small amounts in the red/dark red seeds; however, acid-alcohol assays and spectral analyses of pericarp extracts indicated the presence of red-brick phlobaphenes in these varieties. Spectrophotometrically quantified total carotenoids were significantly higher in one of the local varieties (Nano); RP-HPLC analyses indicated that the local varieties contained significantly higher amounts of zeaxanthin and β-carotene, and lower amounts of lutein, than a commercial line. Among local varieties, Nano expressed the highest levels of zeaxanthin, β-carotene, and β-cryptoxanthin. [ABSTRACT FROM PUBLISHER]

Dietary total antioxidant capacity (DTAC) seems to be associated with reducing risk of diseases. However, data about the influence of the DTAC on oxidative stress parameters are scarce. The aim of this study was to estimate the DTAC and its influence on plasma total antioxidant capacity (PTAC), and damage to lipids, proteins and DNA in healthy women. It was found a positive correlation between DTAC and PTAC in young and healthy subjects, where presumably the endogenous defenses are fully functional. DTAC and PTAC were positively correlated with the intake of known antioxidants, including vitamin C and polyphenols. The DTAC exhibited a negative correlation with lipid oxidative damage, while PTAC showed a negative correlation with DNA damage. This data contributes to better understanding of the recommended dietary antioxidant intake for promoting health. [ABSTRACT FROM PUBLISHER]

Crude extracts of two edible and two medicinal lignicolous mushroom species: Meripilus giganteus, Agrocybe aegerita, Fomes fomentarius and Xylaria polymorpha, growing wild in Serbia, were analyzed for their antioxidative and antibacterial potentials. Free radical scavenging capacity (RSC) on DPPH • and •OH was evaluated both by spectrophotometer and by Electron Spin Resonance (ESR) spectroscopy against DPPH •. The highest antioxidant and antibacterial bioactivity was obtained with F. fomentarius extracts (IC50 ≈ 10.7 µg/ml in DPPH • assay; 136.6 mg ascorbic acid equivalents (AAE)/g dry weight (d.w.) for ferric reducing antioxidant power FRAP). It also showed the highest total phenol (TP) (82.54 mg gallic acid equivalents (GAE)/g dry weight (d.w.)) and total flavonoid (TF) content (76.8 µg rutin equivalents (RE)/g dry weight (d.w.)). A. aegerita showed the best antioxidant activity (IC50 = 0.87 mg/ml) against DPPH • in ESR analysis. Total redox potential of extracts was in direct positive correlation with TP content ( r2 = 0.98) and TF content ( r2 = 0.58). GC/MS analysis detected major constituents of extracts, confirming the presence of the following organic and phenolic acids: fumaric, succinic, mallic, 4-hydroxy benzoic, gentisic, protocatechuic, vanillic, gallic and p-coumaric acid. [ABSTRACT FROM AUTHOR]

Health benefits including antioxidant potential of black tea ( Camellia sinensis), lemon ( Citrus limon) and honey bees ( Apis mellifera) have been extensively reported. Nevertheless, nothing is reported about the effects of their concomitant use. Herein, those effects were evaluated in infusions of lemon-flavoured black tea with three different kinds of honey (light amber, amber and dark amber) from Lavandula stoechas, Erica sp. pl. and other indigenous floral species from north-east Portugal, a region with high amounts of this food product. Data obtained showed that the use of honey (dark amber>amber>light amber) potentiates the antioxidant activity of lemon-flavoured black tea, increasing the reducing power and lipid peroxidation inhibition properties, as also the antioxidant contents such as phenolics, flavonoids and organic acids including ascorbic acid. [ABSTRACT FROM AUTHOR]

The present investigation reports variability in lycopene, ascorbic acid, total phenolics, antioxidant capacity and colour attributes of 12 watermelon cultivars grown in India. Antioxidant capacity was evaluated using four in vitro assays, namely ferric reducing antioxidant power, cupric reducing antioxidant capacity, Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl hydrazyl. Among watermelon cultivars, significant differences ( p < 0.05) were found with respect to lycopene content and antioxidant capacity. Lycopene content ranged from 03.46 to 8.00 mg/100 g fresh weight. Colour of watermelon flesh was described by an optimized colour index (CI). Cultivars 'PWM25-4', 'Arun', 'Kiran' and 'Kareena' were found to be the most promising ones with highest lycopene content, antioxidant capacity and CI. Results indicate that watermelon is a good source of dietary lycopene and there exists significant variation that can be exploited to produce high-quality cultivars. [ABSTRACT FROM AUTHOR]

Waste obtained from six genotypes of tomato was subjected to evaluation as potential sources of hydrophilic antioxidants on the basis of content of total phenolics (TPh; from 11.7 to 18.6 mg/g), total flavonoids (TFl; from 7.62 to 12.1 mg/g) and ascorbic acid (AA; from 0.51 to 1.89 mg/g), and antioxidant activities. The antioxidant activities of tomato waste extracts were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion chelating activity (CA) and reducing power (RP) assay. The O2 tomato waste extract was found to have the strongest antioxidant activity in scavenging DPPH radicals (effective concentration, EC50 == 0.18 mg/ml). The Saint Pierre tomato waste extract showed the best performance in RP assay (EC50 == 1.57 mg/ml). The Rutgers tomato waste extract exhibited a strongest CA (EC50 == 1.49 mg/ml). The linear correlation analysis produced moderate-to-high correlation coefficients between the antioxidant activities and TPh, TFl and AA. [ABSTRACT FROM AUTHOR]

Two milk-based beverages delivering twice the average daily antioxidant intake were formulated, based on synergistic combinations of fruit and vegetable extracts, and containing vitamin C (1.00 mg/ml) for shelf stability. Smokers ( n == 42) consumed prototype milk A, B or non-supplemented milk (no extracts or vitamin C; 200 ml) twice daily for 6 weeks. Fasting and post-prandial (2 h after milk consumption) blood samples were collected at baseline and the end of each treatment. Non-supplemented milk significantly reduced fasting inflammatory cytokines (interleukin (IL) 6, IL-1β, tumour necrosis factor-α) compared to baseline. Both supplemented milk-based beverages significantly increased fasting plasma vitamin C concentrations and antioxidant potential and decreased serum uric acid, compared to non-supplemented milk. The beverages did not induce post-prandial oxidative stress or inflammation. Therefore, regular consumption of the supplemented milks may confer health benefits because of increased antioxidant potential or through mechanisms resulting from increased vitamin C or decreased uric acid concentrations. [ABSTRACT FROM AUTHOR]

Protection of ascorbic acid (AA) (vitamin C) from Cu(II)-catalyzed autoxidation is an important aspect of antioxidant chemistry. The autoxidation of AA in the absence and presence of Cu(II) ions was investigated in aerated solution at room temperature and I  ==  0.1 ionic strength (KNO3); the effects of three different flavonoids of similar structure (quercetin, morin and catechin) and their mixtures on the AA system were studied. The concentration of unoxidized AA remaining in solution was measured with the modified cupric ion reducing antioxidant capacity spectrophotometric method. The Cu(II)-catalyzed oxidation at pH 4.5 followed first-order kinetics with respect to AA concentration. Catalytic autoxidation of AA was inhibited to a greater extent by stable quercetin and morin complexes of Cu(II) than by catechin complex. The inhibitive effectiveness order of mixtures gives information about possible synergistic or antagonistic combinations of flavonoid antioxidants, which should be further confirmed with other antioxidant tests. [ABSTRACT FROM AUTHOR]

The effect of particle size, use of infrared radiation, and type of freeze-drying (vacuum or atmospheric) on some nutritional properties of blueberries was investigated. Ascorbic acid was decreased in freeze-dried blueberries compared with fresh fruit, while polyphenols were decreased in atmospheric freeze-drying--unlike in vacuum freeze-drying, where this nutritional property was increased. Antioxidant activity of freeze-dried blueberries did not differ significantly from that found in fresh fruits. In order to minimize the impairment of the nutritional properties of freeze-dried blueberries, it is suggested to use infrared radiation, a relatively small particle size and vacuum freeze-drying. [ABSTRACT FROM AUTHOR]

Zizyphus (Indian ber) is an excellent source of several phenolic compounds. The effect of two cell wall degrading enzymes, namely pectinase and viscozyme, on the nutraceutical composition of Zizyphus juice was investigated in the present study. Enzyme assisted processing significantly ( P  <  0.05) improved the juice yield, total soluble solids, total phenolics and total antioxidant activity (AOX). There was significant increase in recovery of antioxidants, to the tune of 70.51%, 66%, and 45% respectively in ascorbic acid, total phenolics and total flavonoids through viscozyme. The in-vitro total AOX of juice extracted via enzyme-assisted processing was 20.9 and 15.59  μμmol Trolox/ml in ferric-reducing antioxidant power and cupric-reducing antioxidant capacity assays, respectively. There was 41% increase in AOX of juice extracted with enzyme over straight pressed juice. Results indicate that enzyme-assisted processing can significantly improve the functional properties of the Zizyphus juice. [ABSTRACT FROM AUTHOR]

The present research aimed at evaluating the vitamin C, total phenolic content (TPC), phenolic compounds, carotenoids, and chlorophyll contents, as well as antioxidant activity (AAC) of six Actinidia species fruit. Vitamin C, phenolic compounds, carotenoids and chlorophylls were measured using high-performance liquid chromatography. TPC was determined using the Folin–Ciocalteau reagent, and AAC using 2,2-diphenyl-1-picryl hydrazyl (DPPH) assay. The highest concentrations of vitamin C and TPC were found for Actinidia kolomikta fruit (1008.3 and 634.1 mg/100 g fresh weight [FW], respectively). Among phenolic compounds, seven phenolic acids and three flavonoids were identified. The 2,5-dihydroxybenzoic acid prevailed in A. kolomikta (425.54 mg/100 g FW), while tannic acid dominated in other species (4.63–100.43 mg/100 g FW). The largest amounts of chlorophylls and carotenoids were identified as Actinidia macrosperma (4.02 and 2.09 mg/100 g FW, respectively). The AAC of fruit extracts decreased in the order of A. kolomikta > Actinidia purpurea > Actinidia melanandra > A. macrosperma > Actinidia arguta > Actinidia deliciosa according to the DPPH assay. [ABSTRACT FROM AUTHOR]

Fifteen fruits commonly used by the ethnic population in Nepal were studied for the antioxidant activity and total polyphenol content (TPC). Among them, Terminalia bellirica, Terminalia chebula, Phyllanthus emblica and Spondias pinnata were the most potent antioxidants as compared with vitamin C based on the 1,1-diphenyl-2-picryl hydrazyl radical assay. These fruits also contained high TPCs. Spondias pinnata, Pyrularia edulis, Melastoma malabathricum, Cipadema bacifera and Choerospondias axillaries fruits were evaluated for the first time. Moreover, Spondias pinnata was found to be more potent (16% radical scavenging activity at 5 μg/ml) than vitamin C (5% radical scavenging activity at 5 μg/ml). Antioxidant activity showed correlation to TPC with the correlation coefficients ( R2) as 0.7189 and 0.7246 for the methanol and water extracts, respectively. This study suggests that a number of these fruits may have the potential to confer beneficial health effects due to their antioxidant activity and TPC. [ABSTRACT FROM AUTHOR]

The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of artificial preservatives, were subjected to storage stability trials at 4°C, 20°C and 38°C, and were chemically characterized (phenolic, vitamin C and pectic polysaccharide contents). The aqueous extract with good stability and high phenolic and vitamin C contents was used for gluten-free bread-making. The resultant kiwifruit extract-enhanced bread was acceptable to a taste panel, possessing softer and smoother texture than plain gluten-free bread. Thus, the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation. [ABSTRACT FROM AUTHOR]

Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, °Brix, acidity, sugars, organic acids, minerals, vitamin C and β-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (~400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp. [ABSTRACT FROM AUTHOR]

This study evaluated the association between the main plasma endogenous non-enzymatic antioxidant components and the increase in human antioxidant capacity (AC) after acute coffee intake. Ten adults were tested before and 90 min after consumption of coffee or water, in a crossover design, with a 7-day interval between tests. AC (FRAP and TRAP), ascorbic acid, a-tocopherol and ?-tocopherol, albumin, bilirubin and uric acid were analyzed in plasma/serum. After coffee consumption FRAP and TRAP increased 2.6% and 7.6% (P<0.05), whereas after water consumption FRAP and TRAP decreased 2.5% and 1.0% (P <0.05), respectively. In general, AC assays correlated with uric acid and a-tocopherol (r >0.75; P <0.04), independently of treatment and time point. Changes in AC assays after coffee intake did not correlate with endogenous components, which remained unchanged. These results suggest that coffee components spare endogenous antioxidants or are themselves the main contributors to plasma AC increase after coffee intake. [ABSTRACT FROM AUTHOR]

Adenophora triphylla is commonly used in food materials and oriental medicine as an analgesic, anti-inflammatory, and antitussive. In the present study, the leaves and roots of A. triphylla were extracted with water and ethanol, respectively, to examine the extracts' in vitro antioxidant activities and total phenolic contents, as well as A. triphylla's potential as a new functional food source and safe and inexpensive supply of antioxidants. Different antioxidant tests were employed and the results were compared with ascorbic acid as a standard antioxidant. The total extractable contents of phenolic compounds and flavonoids, which relate to antioxidant activity in medicinal plants, were also measured. The leaf extracts had notable levels of total phenolics and flavonoids and showed high radical and nitrite scavenging activities as well as inhibition activity against enzymes that induce oxidation. These results suggest that A. triphylla leaves are a potential ingredient for food supplements and a natural source of antioxidants. [ABSTRACT FROM AUTHOR]

The antioxidant activity, ascorbic acid and phenolic content were studied in 10 exotic fruits from Brazil: abiu, acerola, wax jambu, cashew, mamey sapote, carambola or star fruit, Surinam cherry, longan, sapodilla and jaboticaba. The ascorbic acid was determined by 2,6-dichloroindophenol titrimetic methods and total phenols were measured colorimetrically using the Folin-Ciocalteu reagent. The antioxidant activity was investigated with three different methods: hypochlorous acid scavenging activity, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging method. The highest content of vitamin C (1,525.00 mg/100 g pulp) occurred in acerola. The total phenol content was higher in abiu, acerola, Surinam cherry and sapodilla. In relation to antioxidant activity, acerola has showed the great values in all three different methods tested. It was found that the fruits have a significant antioxidant effect when tested by each method, respectively, and these antioxidant capacities are promising. The sample concentration also influenced its antioxidant power. [ABSTRACT FROM AUTHOR]

The objective of this work was to study the newly developed and existing tomato (Lycopersicon esculentum Mill.) varieties for physicochemical changes in the fruits in the ripe period. Varieties 'CXD179' and 'CX8401' in fresh and canned, and 'CXD203' and 'CXD276' in paste were found superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and β-carotene contents were determined in 'CXD203', 'CXD276', and 'CX8401'. Color values showed a change from a greenness value of 'a' to redness values, whereas 'b' decreased. In general, parameter values were higher in canned samples. Studies showed that the lycopene content best correlated with 'a' values in the ripening. Inter-variety variation in physicochemical parameters at the ripe stage revealed that 'CXD179' and 'CXD203' in all products among red varieties were the best varieties. Among light color varieties 'CXD276' and 'CX8401' in view of red color, and 'CX8400' and 'CX8402' in view of green color were better. [ABSTRACT FROM AUTHOR]

This study was to determine antioxidant capacity, total phenolics and sugar content of 12 pasteurized and sterilized Thai health beverages, products of The Royal Chitralada Projects. The antioxidant capacities were analyzed using 2,2-diphenyl-l-picrylhydrazyl radical scavenging and the photochemiluminescence (PCL) assay. Folin-Ciocalteu assay and Nelson's reducing sugar test were used to determine total phenolic compounds and sugar contents, respectively. Sacred lotus root drink showed the significantly highest antioxidant capacity in both equivalents to trolox and equivalents to ascorbic acid but not in the PCL test. In contrast, chrysanthemum drink and roselle drink showed the significantly highest values of both the total antioxidant capacity of water and lipid-soluble substances in the PCL assay. Bael fruit drink had the significantly highest total phenolic compounds. There were significant correlations between the total phenolic compounds and the antioxidant capacity values of both assays (r = 0.4-0.5). [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the antioxidant activities, total phenolics, lycopene and ascorbic acid content of four commercial tomato cultivars (Excell, Tradiro, Flavourine and Campari) of New Zealand, grown under similar hydroponic conditions. The mean antioxidant activity of the four cultivars, as measured with the ABTS radical decolourization assay, ranged from 2329 to 3268 µmole TEAC/100 g dry matter (DM) in the hydrophilic extracts and from 178 to 303 µmole TEAC/100 g DM in the lipophilic extracts. The major antioxidant components per 100 g DM were phenolics (343–451 mg gallic acid equivalents in hydrophilic extract and 53–74 mg gallic acid equivalents in lipophilic extract), flavonoids (175–204 mg rutin equivalents), ascorbic acid (153–195 mg) and lycopene (33–54 mg). Ascorbic acid and flavonoids were found to contribute 28–38% and 29–34%, respectively, to the antioxidant activity of the hydrophilic extract of tomatoes. The results showed that the smallest cultivar (Campari) had significantly ( P 0.05) higher antioxidant activities, total phenolics and flavonoids than the larger sized cultivars (Excell, Tradiro and Flavourine). This could be attributed to the significantly ( P 0.05) higher surface area/volume ratio of the small cultivar (0.15) when compared with the large-sized cultivars (0.10–0.12). The tomato cultivar (Flavourine) with a brighter red colour (higher a */ b * value), had a higher lycopene content as well, which suggests that the a */ b * value of tomatoes can be used as an indicator of their lycopene content. The phenolics ( r =0.84**) and flavonoids ( r =0.88**) were significantly related to the antioxidant activity of the hydrophilic extract, which suggests that measurement of total phenolics or flavonoids can be used as indicators of the antioxidant activity of tomatoes. [ABSTRACT FROM AUTHOR]

The colour and the antioxidant content of five different cultivars of tomatoes (Lycopersicon esculentum L.), grown in glasshouses using commercial hydroponic techniques, were measured in freshly harvested tomatoes and after 2 and 5 days of storage in the dark at 15°C. The two cocktail cultivars of tomatoes, Aranca and Flavourine, were the smallest tomatoes but they contained higher dry matter contents compared with the three standard salad cultivars, Excell, Celero and Dutch Chaser. There were significant differences (P<0.001) in lycopene (the major carotenoid), ascorbic acid and total antioxidant activity in the whole fruit of the five different cultivars evaluated at harvest, while the total phenolic contents were very similar. The lycopene levels of all the cultivars increased significantly (P<0.001) after storage for 2 and 5 days at 15°C. Overall, the total phenolic content of all the cultivars did not change appreciably after storage at 15°C while the levels of ascorbic acid fell by 12.6% when stored for 5 days in the dark. There was a significant difference (P<0.001) in the total antioxidant activity between the five different cultivars when freshly harvested; the highest levels of total antioxidant activity were observed in the two cocktail cultivars, Aranca and Flavourine. Antioxidant activity showed different patterns of change depending on cultivar. An increase in the total antioxidant values could be seen in cultivars Dutch chaser and Excell, after storage for 5 days at 15°C. The total antioxidant activity values of Flavourine and Celero fell on storage while the values for stored Aranca were very similar to the values when freshly harvested. The skin colour, as shown by Commission Internationale l'Eclairage (CIE) L*a*b* values of each cultivar were markedly different at harvest even though each cultivar was harvested at the same maturity. The a* value of each cultivar increased significantly (P<0.001) when they were stored in the dark, for either 2 or 5 days, at 15°C. Regression analysis showed that overall there was no significant relationship (R 2 =0.14) between the lycopene content and the a* value of all the tomatoes; however, when examined individually, the two cocktail tomatoes Aranca and Flavourine showed strong correlation—R 2 =0.96 and R 2 =0.97, respectively. Overall, the (a*/b*) 2 was the most reliable indicator of lycopene concentration (R 2 =0.96) in the tomatoes examined in this study. [ABSTRACT FROM AUTHOR]

During recent years importance of B complex vitamins, beta-carotene and vitamin C has been realised in terms of their antioxidative and anticarcinogenic properties. Fruits and vegetables are the rich sources of these vitamins. However, there are considerable cooking losses of vitamins, and information on vitamin contents of cooked foods is essential for assessing the adequacy of vitamin intakes. Secondly, there is a growing trend to consume ready-to-eat foods such as stuffed pancakes (samosa, patties), pastries, French fries; replacing traditional foods for lunch or dinner like roti, vegetable curry, bread, non-vegetarian items. Ready-to-eat foods are considered to give empty calories rather than a balanced diet. A study was undertaken to estimate ascorbic acid, folic acid, riboflavin, thiamine and beta-carotene of 263 cooked food samples and 260 meals representing dietary patterns of Asia, Africa, Europe, USA and Latin America by spectrophotometry and photoflurometry. A broad range of beta-carotene (84-2038 mcg%), riboflavin (0.01-0.48 mg%), thiamine (0.04-0.36 mg%), vitamin C (1-28 mg%) and folate (26-111 mcg%) was observed in individual foods. Bakery products and sweets were found to be poor sources and green leafy vegetables and fruits were good sources of these five vitamins. The differences between ready-to-eat foods and meals consumed during lunch or dinner were prominent for beta-carotene, ascorbic acid, riboflavin and folic acid (P < 0.05). The cooking losses were 34.6, 30, 52.2, 45.9 and 32.2% in case of ascorbic acid, thiamine, riboflavin, beta-carotene and folic acid respectively. Irrespective of whether it is ready-to-eat or a lunch/dinner food item, the contribution of vegetables in the preparations was found to make a marked impact on the vitamin profile. While results justify the concept of a food pyramid, emphasis needs to be given to types of fruits and vegetables rich in vitamins; preferably in their uncooked form, rather than considering their total consumption. [ABSTRACT FROM AUTHOR]