Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Retention Of β-carotene In Boiled, Mashed Orange-fleshed Sweet Potato|
|Author:||van Jaarsveld P.J.|
|Abstract:||Complementary to an efficacy trial carried out under the vitamin A for Africa Partnership, the retention of β-carotene in boiled, mashed orange-fleshed sweet potato (OFSP), variety Resisto, was evaluated. The OFSP contained almost exclusively trans-β-carotene. Studies were done to establish and evaluate the analytical procedure and to assess the natural variability of the β-carotene content of OFSP. Because it was more efficient than other solvents, tetrahydrofuran:methanol (1:1) was chosen for extraction. The high-performance liquid chromatographic method established showed good reproducibility. No loss of β-carotene was observed in chopped/grated raw OFSP allowed to stand for 4 h, indicating that it was not prone to enzymatic oxidation. The β-carotene content of medium-sized OFSP from the same harvest batch ranged from 132 to 194 μg/g. True retention (TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. TR was 92% when medium-sized OFSP covered with water was boiled for 20 min in a pot with the lid on; without the lid, boiling took 30 min and TR was 88%. When OFSP of different sizes were boiled 30 min, covered with water in a pot with the lid on, TR was 70-80%. Although degradation occurred, the β-carotene content of boiled/mashed OFSP was still substantial. © 2005 Elsevier Inc. All rights reserved.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.