Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing
Autor(a) principal: | |
---|---|
Data de Publicação: | 1998 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100009 |
Resumo: | This study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the analyzed carotenoids ranged from 60.13 to 85.64%. Water cooking without pressure promoted higher retention levels of alpha- and beta-carotene and vitamin A values, while water cooking with pressure promoted higher retention levels of total carotenoids. Dehydration promoted the highest carotenoid losses. The results showed that, among the routinely utilized methods under domestic condition, cooking without pressure, if performed under controlled time and temperature, is the best method as it reduces losses in the amount of alpha- and beta-carotene, the main carotenoids present in the carrots. Despite the significant carotenoid losses, carrots prepared through domestic methods, remain a rich source of provitamin A. |
id |
SBCTA-1_0925e2e298cbd69982dc59c37a6bdf86 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20611998000100009 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processingCarrotcarotenoidstabilityHPLCThis study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the analyzed carotenoids ranged from 60.13 to 85.64%. Water cooking without pressure promoted higher retention levels of alpha- and beta-carotene and vitamin A values, while water cooking with pressure promoted higher retention levels of total carotenoids. Dehydration promoted the highest carotenoid losses. The results showed that, among the routinely utilized methods under domestic condition, cooking without pressure, if performed under controlled time and temperature, is the best method as it reduces losses in the amount of alpha- and beta-carotene, the main carotenoids present in the carrots. Despite the significant carotenoid losses, carrots prepared through domestic methods, remain a rich source of provitamin A.Sociedade Brasileira de Ciência e Tecnologia de Alimentos1998-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100009Food Science and Technology v.18 n.1 1998reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20611998000100009info:eu-repo/semantics/openAccessPINHEIRO-SANTANA,Helena MariaSTRINGHETA,Paulo CésarBRANDÃO,Sebastião César CardosoPÁEZ,Héctor HernandoQUEIRÓZ,Valéria Maria Vitarelli deeng2001-09-28T00:00:00Zoai:scielo:S0101-20611998000100009Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2001-09-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
title |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
spellingShingle |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing PINHEIRO-SANTANA,Helena Maria Carrot carotenoid stability HPLC |
title_short |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
title_full |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
title_fullStr |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
title_full_unstemmed |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
title_sort |
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing |
author |
PINHEIRO-SANTANA,Helena Maria |
author_facet |
PINHEIRO-SANTANA,Helena Maria STRINGHETA,Paulo César BRANDÃO,Sebastião César Cardoso PÁEZ,Héctor Hernando QUEIRÓZ,Valéria Maria Vitarelli de |
author_role |
author |
author2 |
STRINGHETA,Paulo César BRANDÃO,Sebastião César Cardoso PÁEZ,Héctor Hernando QUEIRÓZ,Valéria Maria Vitarelli de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
PINHEIRO-SANTANA,Helena Maria STRINGHETA,Paulo César BRANDÃO,Sebastião César Cardoso PÁEZ,Héctor Hernando QUEIRÓZ,Valéria Maria Vitarelli de |
dc.subject.por.fl_str_mv |
Carrot carotenoid stability HPLC |
topic |
Carrot carotenoid stability HPLC |
description |
This study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the analyzed carotenoids ranged from 60.13 to 85.64%. Water cooking without pressure promoted higher retention levels of alpha- and beta-carotene and vitamin A values, while water cooking with pressure promoted higher retention levels of total carotenoids. Dehydration promoted the highest carotenoid losses. The results showed that, among the routinely utilized methods under domestic condition, cooking without pressure, if performed under controlled time and temperature, is the best method as it reduces losses in the amount of alpha- and beta-carotene, the main carotenoids present in the carrots. Despite the significant carotenoid losses, carrots prepared through domestic methods, remain a rich source of provitamin A. |
publishDate |
1998 |
dc.date.none.fl_str_mv |
1998-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20611998000100009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.18 n.1 1998 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126309292572672 |