Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.

Background: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: Th...

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Autores: CARVALHO, L. M. J., OLIVEIRA, A. R. G., GODOY, R. L. O., PACHECO, S., NUTTI, M. R., CARVALHO, J. L. V. de, PEREIRA, E. J., FUKUDA, W. G.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:Brasil
Recursos:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Repositorio:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Idioma:inglés
OAI Identifier:oai:www.alice.cnptia.embrapa.br:doc/931469
Acesso em linha:http://www.alice.cnptia.embrapa.br/alice/handle/doc/931469
Access Level:acceso abierto
Palavra-chave:Mandioca amarela
Retenção de carotenóide
B-caroteno
Métodos caseiros de cozimento
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spelling Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.Mandioca amarelaRetenção de carotenóideB-carotenoMétodos caseiros de cozimentoBackground: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.LUCIA MARIA JAEGER DE CARVALHO, UFRJ; ALCIDES R. G. OLIVEIRA, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ELENILDA J. PEREIRA, UFRJ; WÂNIA G. FUKUDA, CNPMF.2012-08-17T11:11:11Z2012-08-17T11:11:11Z2012-08-1720122016-02-22T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood & Nutrition Research, v. 56, 2012. 15788.http://www.alice.cnptia.embrapa.br/alice/handle/doc/93146910.3402/fnr.v56i0.15788enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPACARVALHO, L. M. J.OLIVEIRA, A. R. G.GODOY, R. L. O.PACHECO, S.NUTTI, M. R.CARVALHO, J. L. V. dePEREIRA, E. J.FUKUDA, W. G.2017-08-15T23:46:50Zoai:www.alice.cnptia.embrapa.br:doc/931469Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:46:50Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
title Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
spellingShingle Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
CARVALHO, L. M. J.
Mandioca amarela
Retenção de carotenóide
B-caroteno
Métodos caseiros de cozimento
title_short Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
title_full Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
title_fullStr Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
title_full_unstemmed Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
title_sort Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.
dc.creator.none.fl_str_mv CARVALHO, L. M. J.
OLIVEIRA, A. R. G.
GODOY, R. L. O.
PACHECO, S.
NUTTI, M. R.
CARVALHO, J. L. V. de
PEREIRA, E. J.
FUKUDA, W. G.
author CARVALHO, L. M. J.
author_facet CARVALHO, L. M. J.
OLIVEIRA, A. R. G.
GODOY, R. L. O.
PACHECO, S.
NUTTI, M. R.
CARVALHO, J. L. V. de
PEREIRA, E. J.
FUKUDA, W. G.
author_role author
author2 OLIVEIRA, A. R. G.
GODOY, R. L. O.
PACHECO, S.
NUTTI, M. R.
CARVALHO, J. L. V. de
PEREIRA, E. J.
FUKUDA, W. G.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv LUCIA MARIA JAEGER DE CARVALHO, UFRJ; ALCIDES R. G. OLIVEIRA, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ELENILDA J. PEREIRA, UFRJ; WÂNIA G. FUKUDA, CNPMF.
dc.subject.por.fl_str_mv Mandioca amarela
Retenção de carotenóide
B-caroteno
Métodos caseiros de cozimento
topic Mandioca amarela
Retenção de carotenóide
B-caroteno
Métodos caseiros de cozimento
description Background: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.
publishDate 2012
dc.date.none.fl_str_mv 2012-08-17T11:11:11Z
2012-08-17T11:11:11Z
2012-08-17
2012
2016-02-22T11:11:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food & Nutrition Research, v. 56, 2012. 15788.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/931469
10.3402/fnr.v56i0.15788
identifier_str_mv Food & Nutrition Research, v. 56, 2012. 15788.
10.3402/fnr.v56i0.15788
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/931469
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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score 15,301603

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