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The carotenoid and phenolic acid contents in fresh, stored and processed (blanched, frozen and boiled) spinach were comparatively determined by spectrophotometric and HPLC analyses. The major carotenoids identified after HPLC analysis in saponified samples were lutein (37–53μg/kg), β-carotene (18–31μg/kg), violaxanthin (9–23μg/kg) and neoxanthin (10–22μg/kg). These carotenoids were all affected by...
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