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

  • Lucia M.J. Carvalho RIO DE JANEIRO FEDERAL UNIVERSITY
  • Alcides R. G. Oliveira
  • Ronoel L. O. Godoy
  • Sidney Pacheco
  • Marília R. Nutti
  • José L.V. de Carvalho
  • Elenilda J. Pereira
  • Wânia G. Fukuda
Keywords: Human nutrition, Food composition, Food processing

Abstract

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, β-carotene, and its all-E-, 9-, and 13-Z-β- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-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 Hıbrido 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-β-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 Hıbrido 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 β-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or β-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.

Keywords: sweet yellow cassava; carotenoid retention; β-carotene; home cooking methods

(Published: 26 March 2012)

Citation: Food & Nutrition Research 2012. 56: 15788 - DOI: 10.3402/fnr.v56i0.15788

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Author Biography

Lucia M.J. Carvalho, RIO DE JANEIRO FEDERAL UNIVERSITY
Pharmacy College - Natural Products and Food Department
Published
2012-03-26
How to Cite
1.
Carvalho L, Oliveira A, Godoy R, Pacheco S, Nutti M, de Carvalho J, Pereira E, Fukuda W. Retention of total carotenoid and β-carotene in yellow sweet cassava (<em>Manihot esculenta</em&gt; Crantz) after domestic cooking. fnr [Internet]. 2012Mar.26 [cited 2019May20];00. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/485
Section
Original Articles

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