Data/hora: 14/06/2024 19:32:40

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	17/08/2012	
Data da última atualização: 	22/02/2016	
Autoria: 	CARVALHO, L. M. J.; OLIVEIRA, A. R. G.; GODOY, R. L. O.; PACHECO, S.; NUTTI, M. R.; CARVALHO, J. L. V. de; PEREIRA, E. J.; FUKUDA, W. G.	
Afiliação: 	LUCIA MARIA JAEGER DE CARVALHO, UFRJ; ALCIDES R. G. OLIVEIRA, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ELENILDA J. PEREIRA, UFRJ; WÂNIA G. FUKUDA, CNPMF.	
Título: 	Retention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.	
Ano de publicação: 	2012	
Fonte/Imprenta: 	Food & Nutrition Research, v. 56, 2012. 15788.	
DOI: 	10.3402/fnr.v56i0.15788	
Idioma: 	Inglês	
Conteúdo: 	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, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-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 H?brido 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-?-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 H?brido 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 ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.	
Palavras-Chave: 	B-caroteno; Mandioca amarela; Métodos caseiros de cozimento; Retenção de carotenóide.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/64021/1/2012-035.pdf	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (11398-1) - UPC - AP - PP - 2012/035 -  - 2012.0035 - DIS