Data/hora: 11/06/2024 22:21:35

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 17/09/2013
Data da última atualização: | 22/02/2016
Autoria: | GOMES, S. G.; TORRES, A. G.; GODOY, R.; PACHECO, S.; CARVALHO, J.; NUTTI, M.
Afiliação: | SUELLEN GOMES, UFRJ; ALEXANDRE GUEDES TORRES, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA.
Título: | Effects of boiling and frying on the bioaccessibility of B-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).
Ano de publicação: | 2013
Fonte/Imprenta: | Food and Nutrition Bulletin, v. 34, n. 1, p. 65-74, 2013.
Idioma: | Inglês
Conteúdo: | Background. The effects of boiling and frying on the bioaccessibility of all-trans-?-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation. Objective. The aims of the present study were to investigate B-carotene micellarization efficiency of yellowfleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate B-carotene in the emulsified fraction. Methods. Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversedphase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-B-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of B-carotene in the emulsified fraction and to observe the structure of the microemulsion from the boiled and fried cassava samples. Results. Fried cassava roots showed the highest (p < .05) micellarization efficiency for total carotenoids and alltrans-B-carotene (14.1 ± 2.25% and 14.37 ± 2.44%, respectively), compared with boiled and raw samples. Fluorescence microscopy showed that after in vitro digestion there were no carotenoid crystals in the micellar fraction, but rather that this fraction presented a biphasic system compatible with emulsified carotenoids, which was consistent with the expected high bioavailability of B-carotene in this fraction.
Palavras-Chave: | Betacaroteno; Biodisponibilidade; Biofortificação; Carotenóides; Deficiência de vitamina A; Digestão in vitro.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (11885-1) - UPC - AP - PP - 2013/065 -  - 2013.00065 - DIS