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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/09/2013 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMES, S. G.; TORRES, A. G.; GODOY, R.; PACHECO, S.; CARVALHO, J.; NUTTI, M. |
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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. |
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Título: |
Effects of boiling and frying on the bioaccessibility of B-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari). |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food and Nutrition Bulletin, v. 34, n. 1, p. 65-74, 2013. |
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Idioma: |
Inglês |
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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. MenosBackground. 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 ... Mostrar Tudo |
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Palavras-Chave: |
Betacaroteno; Biodisponibilidade; Biofortificação; Carotenóides; Deficiência de vitamina A; Digestão in vitro. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02299naa a2200253 a 4500
001 1966374
005 2016-02-22
008 2013 bl uuuu u00u1 u #d
100 1 $aGOMES, S. G.
245 $aEffects of boiling and frying on the bioaccessibility of B-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).
260 $c2013
520 $aBackground. 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.
653 $aBetacaroteno
653 $aBiodisponibilidade
653 $aBiofortificação
653 $aCarotenóides
653 $aDeficiência de vitamina A
653 $aDigestão in vitro
700 1 $aTORRES, A. G.
700 1 $aGODOY, R.
700 1 $aPACHECO, S.
700 1 $aCARVALHO, J.
700 1 $aNUTTI, M.
773 $tFood and Nutrition Bulletin$gv. 34, n. 1, p. 65-74, 2013.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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