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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleOptimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated datapt_BR
dc.contributor.authorde Sa, MCpt_BR
dc.contributor.authorRodriguez-Amaya, DBpt_BR
unicamp.author.emaildelia@fea.unicamp.brpt_BR
unicamp.authorUniv Estadual Campinas, Dept Ciencia Alimentos, Fac Engn Alimentos, BR-13083970 Campinas, SP, Brazilpt_BR
dc.subjectcarotenoidspt_BR
dc.subjectHPLC analysispt_BR
dc.subjectcooked vegetablespt_BR
dc.subjectretentionpt_BR
dc.subjectconcentration changept_BR
dc.subject.wosProvitamins-apt_BR
dc.subject.wosFoodspt_BR
dc.description.abstractData on cooked vegetables is lacking in carotenoid databases. Analysis of cooked vegetables has problems somewhat different from those of the raw produce. Although cooking makes the extraction of carotenolds easier, incorporation of oil and formation of degradation products during cooking pose analytical difficulties. Thus, a method developed for raw vegetables was optimized for cooked vegetables, particularly in the pre-chromatographic steps. In the absence of data obtained by laboratory analyses, carotenoid concentrations have been calculated from raw sample results. Since carotenoids are prone to degradation, assessment of retention or loss during cooking/processing is also needed. Multiplying the carotenoid concentrations of the raw sample by the %CCs (concentration change factors) gave the same values obtained by analyses of the cooked samples. The same concentrations could be obtained with the %TRs (true retention factors) only if the products obtained by multiplication were divided by the yield factors. The %TR correctly reflected the degradation percentage during cooking. These results are understandable, considering that weight gain or loss due to uptake or release of water, oil or food solids, must be compensated for to appraise carotenoid degradation. On the other hand, concentration changes brought about by cooking include both degradation and weight changes. (C) 2003 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofJournal Of Food Composition And Analysispt_BR
dc.relation.ispartofabbreviationJ. Food Compos. Anal.pt_BR
dc.publisher.citySan Diegopt_BR
dc.publisher.countryEUApt_BR
dc.publisherAcademic Press Inc Elsevier Sciencept_BR
dc.date.issued2004pt_BR
dc.date.monthofcirculationFEBpt_BR
dc.identifier.citationJournal Of Food Composition And Analysis. Academic Press Inc Elsevier Science, v. 17, n. 1, n. 37, n. 51, 2004.pt_BR
dc.language.isoenpt_BR
dc.description.volume17pt_BR
dc.description.issuenumber1pt_BR
dc.description.initialpage37pt_BR
dc.description.lastpage51pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0889-1575pt_BR
dc.identifier.wosidWOS:000220267100002pt_BR
dc.identifier.doi10.1016/S0889-1575(03)00100-5pt_BR
dc.date.available2014-11-13T13:33:07Z
dc.date.available2015-11-26T17:09:48Z-
dc.date.accessioned2014-11-13T13:33:07Z
dc.date.accessioned2015-11-26T17:09:48Z-
dc.description.provenanceMade available in DSpace on 2014-11-13T13:33:07Z (GMT). No. of bitstreams: 1 WOS000220267100002.pdf: 265097 bytes, checksum: 0c6d9d2028381be1e87362f63cdada20 (MD5) Previous issue date: 2004en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:09:48Z (GMT). No. of bitstreams: 2 WOS000220267100002.pdf: 265097 bytes, checksum: 0c6d9d2028381be1e87362f63cdada20 (MD5) WOS000220267100002.pdf.txt: 38685 bytes, checksum: e0032d3012240f15e8449ec7c3c16abe (MD5) Previous issue date: 2004en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81669pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/81669
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81669-
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