Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods

Orange maize is being promoted as a source of provitamin A carotenoids (pVAC) in Zambia. Carotenoid retention in orange maize grains stored in metal silos, multilayer polyethylene and common woven bags, and maize meal packaged in single and multilayer polyethylene bags was evaluated. Significant dif...

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Detalles Bibliográficos
Autores: Taleon, V., Mugode, L., Cabrera-Soto, L., Palacios-Rojas, N.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:México
Institución:Centro Internacional de Mejoramiento de Maíz y Trigo
Repositorio:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
OAI Identifier:oai:repository.cimmyt.org:10883/18265
Acceso en línea:http://hdl.handle.net/10883/18265
Access Level:acceso abierto
Palabra clave:AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Biofortified Maize
Carotenoid Degradation
Hermetic Storage
MAIZE
FOOD FORTIFICATION
CAROTENOIDS
CHEMICAL DEGRADATION
CROP STORAGE
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spelling Carotenoid retention in biofortified maize using different post-harvest storage and packaging methodsTaleon, V.Mugode, L.Cabrera-Soto, L.Palacios-Rojas, N.AGRICULTURAL SCIENCES AND BIOTECHNOLOGYBiofortified MaizeCarotenoid DegradationHermetic StorageMAIZEFOOD FORTIFICATIONCAROTENOIDSCHEMICAL DEGRADATIONCROP STORAGEOrange maize is being promoted as a source of provitamin A carotenoids (pVAC) in Zambia. Carotenoid retention in orange maize grains stored in metal silos, multilayer polyethylene and common woven bags, and maize meal packaged in single and multilayer polyethylene bags was evaluated. Significant differences in total pVAC retention were found between grain storage methods (48.1–57.2%) after 6 months of storage. Total pVAC retention in hammer meal (73.1–73.5%) was higher than in breakfast meal (64.3–69.3%) after 4 months of storage; however, no differences in pVAC retention were found between meal types when stored in single and multilayer polyethylene bags. In general, b-cryptoxanthin (bCX) had higher retention than b-carotene (bC). Potential contribution of stored orange maize to the estimated average requirement of children and women was 26.5% and 24.3%, respectively. Orange maize meal can provide significant amounts of provitamin A to diets of Zambians even after 4 months of storage.60-66Elsevier2017-04-24T19:21:30Z2017-04-24T19:21:30Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlePDFapplication/pdfhttp://hdl.handle.net/10883/1826510.1016/j.foodchem.2017.03.158232Food Chemistryreponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYTinstname:Centro Internacional de Mejoramiento de Maíz y Trigoinstacron:CIMMYTEnglishZAMBIASOUTHERN AFRICAEASTERN AFRICA| NIGERIAGHANAUnited KingdomCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.Open Accessinfo:eu-repo/semantics/openAccessoai:repository.cimmyt.org:10883/182652024-10-11T19:57:29Z
dc.title.none.fl_str_mv Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
title Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
spellingShingle Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
Taleon, V.
AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Biofortified Maize
Carotenoid Degradation
Hermetic Storage
MAIZE
FOOD FORTIFICATION
CAROTENOIDS
CHEMICAL DEGRADATION
CROP STORAGE
title_short Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
title_full Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
title_fullStr Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
title_full_unstemmed Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
title_sort Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
dc.creator.none.fl_str_mv Taleon, V.
Mugode, L.
Cabrera-Soto, L.
Palacios-Rojas, N.
author Taleon, V.
author_facet Taleon, V.
Mugode, L.
Cabrera-Soto, L.
Palacios-Rojas, N.
author_role author
author2 Mugode, L.
Cabrera-Soto, L.
Palacios-Rojas, N.
author2_role author
author
author
dc.subject.none.fl_str_mv AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Biofortified Maize
Carotenoid Degradation
Hermetic Storage
MAIZE
FOOD FORTIFICATION
CAROTENOIDS
CHEMICAL DEGRADATION
CROP STORAGE
topic AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
Biofortified Maize
Carotenoid Degradation
Hermetic Storage
MAIZE
FOOD FORTIFICATION
CAROTENOIDS
CHEMICAL DEGRADATION
CROP STORAGE
description Orange maize is being promoted as a source of provitamin A carotenoids (pVAC) in Zambia. Carotenoid retention in orange maize grains stored in metal silos, multilayer polyethylene and common woven bags, and maize meal packaged in single and multilayer polyethylene bags was evaluated. Significant differences in total pVAC retention were found between grain storage methods (48.1–57.2%) after 6 months of storage. Total pVAC retention in hammer meal (73.1–73.5%) was higher than in breakfast meal (64.3–69.3%) after 4 months of storage; however, no differences in pVAC retention were found between meal types when stored in single and multilayer polyethylene bags. In general, b-cryptoxanthin (bCX) had higher retention than b-carotene (bC). Potential contribution of stored orange maize to the estimated average requirement of children and women was 26.5% and 24.3%, respectively. Orange maize meal can provide significant amounts of provitamin A to diets of Zambians even after 4 months of storage.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-24T19:21:30Z
2017-04-24T19:21:30Z
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10883/18265
10.1016/j.foodchem.2017.03.158
url http://hdl.handle.net/10883/18265
identifier_str_mv 10.1016/j.foodchem.2017.03.158
dc.language.none.fl_str_mv English
language_invalid_str_mv English
dc.rights.none.fl_str_mv Open Access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Open Access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv PDF
application/pdf
dc.coverage.none.fl_str_mv ZAMBIA
SOUTHERN AFRICA
EASTERN AFRICA
| NIGERIA
GHANA
United Kingdom
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv 232
Food Chemistry
reponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
instname:Centro Internacional de Mejoramiento de Maíz y Trigo
instacron:CIMMYT
instname_str Centro Internacional de Mejoramiento de Maíz y Trigo
instacron_str CIMMYT
institution CIMMYT
reponame_str Repositorio Institucional de Publicaciones Multimedia del CIMMYT
collection Repositorio Institucional de Publicaciones Multimedia del CIMMYT
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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