The total beta-carotene content in edible plant samples was determined by spectrophotometry using the method described by Sadler et al. (1990) with modifications, involving extraction with hexane–acetone-ethanol (50:25:25) containing 0.1% BHT, agitation on a wrist action homogenizer, and separation of the organic phase.

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  Nutritional potential of underutilized edible plant species in coffee ...

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