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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/08/2012 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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. MenosBackground: 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 ... Mostrar Tudo |
Palavras-Chave: |
B-caroteno; Mandioca amarela; Métodos caseiros de cozimento; Retenção de carotenóide. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/64021/1/2012-035.pdf
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Marc: |
LEADER 02858naa a2200265 a 4500 001 1931469 005 2016-02-22 008 2012 bl uuuu u00u1 u #d 024 7 $a10.3402/fnr.v56i0.15788$2DOI 100 1 $aCARVALHO, L. M. J. 245 $aRetention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking. 260 $c2012 520 $aBackground: 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. 653 $aB-caroteno 653 $aMandioca amarela 653 $aMétodos caseiros de cozimento 653 $aRetenção de carotenóide 700 1 $aOLIVEIRA, A. R. G. 700 1 $aGODOY, R. L. O. 700 1 $aPACHECO, S. 700 1 $aNUTTI, M. R. 700 1 $aCARVALHO, J. L. V. de 700 1 $aPEREIRA, E. J. 700 1 $aFUKUDA, W. G. 773 $tFood & Nutrition Research$gv. 56, 2012. 15788.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registros recuperados : 157 | |
8. | | PEIXOTO, F. M.; GODOY, R. L. O.; CARVALHO, J. L. V.; NUTTI, M. R.; PACHECO, S. Avaliação da bioacessibilidade relativa in vitro de B-caroteno em batata doce de polpa alaranjada. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Ciência de alimentos no mundo globalizado: novos desafios, novas perspectivas. Campinas: Unicamp, 2009. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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9. | | MALIZIA, P. F. P.; GODOY, R. L. O.; CASTRO, I. M. Analise rapida de residuos de agrotoxicos em suco de laranja, com microextracao em fase solida e identificacao por monitoramento seletivo em ions em CG-EM. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.3 , p.10.14, 2000.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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12. | | BORGUINI, R. G.; GODOY, R. L. O.; ROSA, J. S.; PACHECO, S.; BARRABIN, J. S. Avaliação do modo de eluição na eficiência de separação de aflatoxinas em amendoim por cromatografia líquida de alta eficiência com detecção por fluorescência. In: ENCONTRO NACIONAL SOBRE METODOLOGIAS E GESTÃO DE LABORATÓRIOS DA EMBRAPA, 14.; SIMPÓSIO SOBRE METODOLOGIAS DE LABORATÓRIOS DE PESQUISA AGROPECUÁRIA, 1., 2009, Rio de Janeiro. Anais... Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2010. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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13. | | CAMPOS, G.; BATISTA, K. E.; GOMIDES, M. F.; DELLA MODESTA, R. C.; GODOY, R. L. O. Alguns aspectos da diferenciacao do mel floral do mel de melato: pH, residuo mineral fixo e acucares. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 15., 1996, Pocos de Caldas, MG. Resumos... Pocos de Caldas: SBCTA, 1996. p.129, ref. 342.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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14. | | CAMPOS, G.; BATISTA, K. E.; DELLA MODESTA, R. C.; GODOY, R. L. O. Alguns aspectos da diferenciacao do mel floral do mel de melato: polarimetria. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 15., 1996, Pocos de Caldas, MG. Resumos... Pocos de Caldas: SBCTA, 1996. p.129, ref. 342.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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15. | | PONTES, M. M. M.; DELIZA, R.; ROSENTHAL, A.; GODOY, R. L. O.; PACHECO, S. Beta-carotene in high pressure treated mango purée. In: INNOVATIVE APPLICATIONS OF NONTHERMAL TECHNOLOGIES IN FOODS: TECHNOLOGY, SAFETY, HEALTH AND CONSUMER ACCEPTABILITY, 2008, Madrid, Spain. Program and book of abstracts. Madrid: Spanish National Research Council, 2008. p. 34. A2.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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18. | | TORQUILHO, H. S.; GODOY, R. L. O.; GUIMARAES, E. F.; PINTO, A. C. Constituintes quimicos do oleo essencial de sete especies de Piperaceae. In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE QUIMICA, 19.; SIMPOSIO NACIONAL DE QUIMICA ORGANICA, 8., 1996, Pocos de Caldas, MG. Resumo... Pocos de Caldas: SBQ, 1996. Nao paginado, ref. PN 057.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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19. | | LOPES, D.; KAPLAN, M. A. C.; GODOY, R. L. O.; KOKETSU, M. Chemical composition of the genus pourouma- essential oils from the leaves of four Brazilian species. In: REUNIAO ANUAL DA SOCIEDADE BRASILEIRA DE QUIMICA, 18.; ENCONTRO BRASILEIRO DE FOTOQUIMICA E FOTOBIOLOGIA, 7., 1995, Caxambu, MG. Livro de resumos... Caxambu: SBQ, 1995. Nao paginado, ref. PN-146.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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20. | | PACHECO, S.; OIANO NETO, J.; GODOY, R. L. O.; ARAUJO, M. C. P.; ROSA, J. S. Clusia rosea (Clusiaceae) como fonte inexplorada no preparo de padrão cromatográfico de zeaxantina. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 16.; CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 2., 2009, Belo Horizonte. Alimento seguro: desafios da intersetorialidade. São Paulo: SBAAL, 2009. 1 CD-ROM.Tipo: Artigo em Anais de Congresso / Nota Técnica |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 157 | |
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Nenhum registro encontrado para a expressão de busca informada. |
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