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Carotenoid Variability Among Kale and Spinach
Varieties
David Kopsell,1 Dean Kopsell,1 and Joanne
Curran-Celentano2
1Department of Plant Biology, 2Department of
Animal and Nutritional Sciences, The University
of New Hampshire, Durham, NH
Project Summary   Kale and spinach contain the
dietary beneficial carotenoids lutein and
?-carotene, but limited information exists on
carotenoid accumulation within these vegetables.
Therefore, different varieties of kale and
spinach were field-grown, side-by-side, under
similar production conditions to assess
carotenoid variability. Twenty kale and thirteen
spinach varieties were field-grown between
2001-2002 according to New England Cooperative
Extension recommendations. Choice of kale
variety and production year affected carotenoid
accumulation. However, rank order of varieties
for lutein and ?-carotene content did not change
between 2001-2002. Variability was also
identified among spinach varieties during the
2002 season. Under similar growing conditions,
choice of kale and spinach variety will influence
carotenoid accumulation and this may affect the
health benefits of consuming these leafy
vegetable crops.
Conclusions  Choice of both kale and spinach
variety greatly influenced carotenoid
accumulation under similar production
conditions. Year of production also affected
carotenoid levels among kale varieties. However,
rank order of kale varieties for carotenoid
accumulation did not change between the two years
of production. By choosing varieties of kale
that rank highest for lutein and ?-carotene
accumulation, vegetable producers can be assured
of maximum carotenoid production for each given
season.
Panca de Chaves
Calvolo Palmizio Nero
SC Green Glaze
Toscano
Couve Espanhola
Redbor F1
Shetland
Winterbor F1
Representative kale varieties (note differences
in leaf shapes and colors).
Introduction   Carotenoid pigments protect
photosynthetic structures by quenching excited
triplet chlorophyll to dissipate excess energy
(1) and binding singlet oxygen to inhibit
oxidative damage (2). Examples of carotenoids
include lutein and ?-carotene. There is
strong evidence of the nutritional and medicinal
importance of the dietary carotenoids.
Carotenoids exhibit both antioxidant and
anticarcinogenic activity (3). Dietary intake of
lutein, ?-carotene, and other carotenoids has
been associated with reduced risk of lung cancer
and chronic eye diseases, including cataract and
age-related macular degeneration (4). Green
leafy vegetables are rich in dietary carotenoids,
and kale (B. oleracea L. Acephala Group) and
spinach (Spinacea oleracea L.) rank high in
lutein and ?-carotene content. Kale and other
Brassica have been identified to vary for
carotenoid content (5,6). However, limited
information exists on lutein variability,
especially among kale. The goal of this study
was to assess the variability of lutein and
?-carotene accumulation among a broad range of
kale and spinach varieties.
Indian Summer
Melody

• Literature Cited
•  
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Springer
Representative spinach varieties.
Materials and Methods
Experimental Results   Carotenoid Variability in
Kale Choice of kale variety and production year
significantly affected carotenoid levels (Table
1). The highest lutein and ?-carotene
accumulation was for the variety Toscano.
Although year 2 displayed higher carotenoid
values than year 1, rank order (according to
Spearmans rank correlation) did not change
between the years. Carotenoid Variability in
Spinach Choice of spinach variety also
significantly affected carotenoid accumulation
(Table 2). The variety Spinner accumulated the
highest amount of lutein and ?-carotene during
the first season of production. The second
season of spinach evaluation occurred in 2003 and
data is currently being analyzed.
Plant Culture From June to August 2001and
2002, 20 kale and 13 spinach varieties were
field-grown (lat. 43?09N) according to New
England Cooperative Extension guidelines for
minor cole crops (7). Plants were harvested
when mature and freeze dried in preparation
for carotenoid analysis.
Carotenoid Determination Carotenoids were
quantified from leaf tissue using high
performance liquid chromatography analysis
(HPLC) according to the method of Beecher and
Howard (USDA Food Composition Laboratory,
Beltsville, MD) (8).