Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention

Detalhes bibliográficos
Autor(a) principal: Sousa, Laysa Borges Tomas de
Data de Publicação: 2020
Outros Autores: Soares, Mariana Guadagnini Lisboa, Minguita, Adriana Paula da Silva, Carvalho, José Luiz Viana de, Moraes, Érica Aguiar, Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10964
Resumo: Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.
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spelling Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention Incremento en la retención del contenido de carotenoides por adición de lípidos en galletas con papas dulces anaranjadasAdição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoidesCarotenoidesRetenciónProcesamientoNuevos productosPanadería.CarotenoidesRetençãoProcessamentoNovos produtosPanificação.CarotenoidsRetentionProcessingNew productsBaked goods.Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.La papa dulce anaranjada (PDA) es uno de los siete cultivos básicos más importantes del mundo. Aunque la mayor parte de la PDA es producida en América latina, la PDA es una excelente fuente de betacaroteno y puede promoverse para aliviar la deficiencia de vitamina A. El objetivo de este estudio fue evaluar la retención de carotenoides totales (TC) y todo-trans-beta-caroteno (ATBC) después del procesamiento y almacenamiento de galletas con diferentes proporciones de PDA y margarina. Las galletas formuladas con 18 a 22.23 g/100 g de PDA y 28.57 a 34.6 g/100 g de margarina se analizaron mediante espectrofotometría y cromatografía líquida de alta resolución. La formulación con el mayor contenido de PDA (22.23 g/100 g) y 32.84 g/100 g de margarina mostró una mayor retención de TC y ATBC después del procesamiento. Entre las otras muestras con la misma proporción de PDA, la que contenía el mayor contenido de margarina (34.6 g/100 g) mostró mayor capacidad para retener TC y ATBC, durante el almacenamiento (hasta 56 días), otorgando a los lípidos un papel importante en la conservación de estos componentes.A batata-doce é uma das sete principais culturas básicas do mundo. Embora a maioria da batata-doce de polpa cor creme seja produzida localmente, a batata-doce de polpa alaranjada (BDPA) é uma excelente fonte de beta-caroteno e pode ser promovida para aliviar a deficiência de vitamina A. O objetivo deste estudo foi avaliar a retenção de carotenoides totais (CT) e todo-trans-beta-caroteno (TTBC) após o processamento e armazenamento de biscoitos com diferentes proporções de BDPA e margarina. Os biscoitos formulados com 18 a 22,23 g / 100 g de BDPA e 28,57 a 34,6 g / 100 g de margarina foram analisados por espectrofotometria e cromatografia líquida de alta eficiência. A formulação com maior teor de BDPA (22,23 g / 100 g) e 32,84 g / 100 g de margarina apresentou maior retenção de CT e TTBC após o processamento. Dentre as demais amostras com a mesma proporção de BDPA, a que apresentou maior teor de margarina (34,6 g / 100 g) apresentou maior capacidade de manutenção de CT e TTBC, durante o armazenamento (até 56 dias), conferindo aos lipídios papel importante na preservação desses componentes.Research, Society and Development2020-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1096410.33448/rsd-v9i12.10964Research, Society and Development; Vol. 9 No. 12; e8191210964Research, Society and Development; Vol. 9 Núm. 12; e8191210964Research, Society and Development; v. 9 n. 12; e81912109642525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10964/9684Copyright (c) 2020 Laysa Borges Tomas de Sousa; Mariana Guadagnini Lisboa Soares; Adriana Paula da Silva Minguita; José Luiz Viana de Carvalho; Érica Aguiar Moraes; Erika Madeira Moreira da Silva; José Luis Ramírez Ascherihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Laysa Borges Tomas de Soares, Mariana Guadagnini LisboaMinguita, Adriana Paula da SilvaCarvalho, José Luiz Viana deMoraes, Érica AguiarSilva, Erika Madeira Moreira daAscheri, José Luis Ramírez2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10964Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:54.488301Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
Incremento en la retención del contenido de carotenoides por adición de lípidos en galletas con papas dulces anaranjadas
Adição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoides
title Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
spellingShingle Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
Sousa, Laysa Borges Tomas de
Carotenoides
Retención
Procesamiento
Nuevos productos
Panadería.
Carotenoides
Retenção
Processamento
Novos produtos
Panificação.
Carotenoids
Retention
Processing
New products
Baked goods.
title_short Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
title_full Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
title_fullStr Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
title_full_unstemmed Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
title_sort Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
author Sousa, Laysa Borges Tomas de
author_facet Sousa, Laysa Borges Tomas de
Soares, Mariana Guadagnini Lisboa
Minguita, Adriana Paula da Silva
Carvalho, José Luiz Viana de
Moraes, Érica Aguiar
Silva, Erika Madeira Moreira da
Ascheri, José Luis Ramírez
author_role author
author2 Soares, Mariana Guadagnini Lisboa
Minguita, Adriana Paula da Silva
Carvalho, José Luiz Viana de
Moraes, Érica Aguiar
Silva, Erika Madeira Moreira da
Ascheri, José Luis Ramírez
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Sousa, Laysa Borges Tomas de
Soares, Mariana Guadagnini Lisboa
Minguita, Adriana Paula da Silva
Carvalho, José Luiz Viana de
Moraes, Érica Aguiar
Silva, Erika Madeira Moreira da
Ascheri, José Luis Ramírez
dc.subject.por.fl_str_mv Carotenoides
Retención
Procesamiento
Nuevos productos
Panadería.
Carotenoides
Retenção
Processamento
Novos produtos
Panificação.
Carotenoids
Retention
Processing
New products
Baked goods.
topic Carotenoides
Retención
Procesamiento
Nuevos productos
Panadería.
Carotenoides
Retenção
Processamento
Novos produtos
Panificação.
Carotenoids
Retention
Processing
New products
Baked goods.
description Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10964
10.33448/rsd-v9i12.10964
url https://rsdjournal.org/index.php/rsd/article/view/10964
identifier_str_mv 10.33448/rsd-v9i12.10964
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10964/9684
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e8191210964
Research, Society and Development; Vol. 9 Núm. 12; e8191210964
Research, Society and Development; v. 9 n. 12; e8191210964
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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