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Registros recuperados : 406 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
25/11/2010 |
Data da última atualização: |
28/01/2011 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
C - 0 |
Autoria: |
OLIVEIRA, R. G. A.; CARVALHO, M. J. L. de; NUTTI, R. M.; CARVALHO, L. V. J. de; FUKUDA, W. G. |
Afiliação: |
R. G. ALCIDES OLIVEIRA, UFRJ; M. J. LUCIA DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; WÂNIA GONÇALVES FUKUDA, CNPMF. |
Título: |
Assessment and degradation study of total carotenoid and ß-carotene in bitter yellow cassava (Manihot esculenta Crantz) varieties. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
African Journal of Food Science, v. 4, n. 4, p. 148-155, apr. 2010 |
Idioma: |
Inglês |
Conteúdo: |
The assessment of the variability of total carotenoid, ß-carotene, all-E, and 13 and 9-Z-ß-carotene isomers in twelve bitter yellow cassava was carried out, as well its degradation in five varieties after flour processing and during storage. HPLC and UV/ visible spectrophotometry were used in sample analyses. Varieties of bitter yellow cassava presented variation in the total carotenoid contents from 1.97 - 16.33 ?g/ bg and the ß-carotene contents varied from 1.37 - 7.66?g/ g. The 13, 9-Z and all-E-ß-carotene isomers were found in all varieties, being all-E-ß-carotene the predominant one. The mean degradation among the roots after processing was of 50%. Total carotenoid complete degradation was observed with less than 30 storage days. It was also observed that the total carotenoid contents in yellow bitter cassava roots varied, probably due to the characteristics of the used varieties. Heat during processing, light and oxygen might have been the agents that most contributed to flour total carotenoids degradation. |
Palavras-Chave: |
Beta-caroteno. |
Thesagro: |
Carotenoide; Farinha; Mandioca. |
Thesaurus NAL: |
Beta-carotene; Carotenoids; Cassava. |
Categoria do assunto: |
W Química e Física |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/26082/1/2010-014.pdf
|
Marc: |
LEADER 01783naa a2200253 a 4500 001 1867948 005 2011-01-28 008 2010 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, R. G. A. 245 $aAssessment and degradation study of total carotenoid and ß-carotene in bitter yellow cassava (Manihot esculenta Crantz) varieties. 260 $c2010 520 $aThe assessment of the variability of total carotenoid, ß-carotene, all-E, and 13 and 9-Z-ß-carotene isomers in twelve bitter yellow cassava was carried out, as well its degradation in five varieties after flour processing and during storage. HPLC and UV/ visible spectrophotometry were used in sample analyses. Varieties of bitter yellow cassava presented variation in the total carotenoid contents from 1.97 - 16.33 ?g/ bg and the ß-carotene contents varied from 1.37 - 7.66?g/ g. The 13, 9-Z and all-E-ß-carotene isomers were found in all varieties, being all-E-ß-carotene the predominant one. The mean degradation among the roots after processing was of 50%. Total carotenoid complete degradation was observed with less than 30 storage days. It was also observed that the total carotenoid contents in yellow bitter cassava roots varied, probably due to the characteristics of the used varieties. Heat during processing, light and oxygen might have been the agents that most contributed to flour total carotenoids degradation. 650 $aBeta-carotene 650 $aCarotenoids 650 $aCassava 650 $aCarotenoide 650 $aFarinha 650 $aMandioca 653 $aBeta-caroteno 700 1 $aCARVALHO, M. J. L. de 700 1 $aNUTTI, R. M. 700 1 $aCARVALHO, L. V. J. de 700 1 $aFUKUDA, W. G. 773 $tAfrican Journal of Food Science$gv. 4, n. 4, p. 148-155, apr. 2010
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Embrapa Agroindústria de Alimentos (CTAA) |
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