02299naa a2200253 a 450000100080000000500110000800800410001910000170006024501450007726000090022252015390023165300170177065300230178765300220181065300180183265300310185065300230188170000180190470000140192270000160193670000170195270000140196977300620198319663742016-02-22       2013    bl uuuu     u00u1 u    #d1 aGOMES, S. G.  aEffects of boiling and frying on the bioaccessibility of B-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).  c2013  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 &lt .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.  aBetacaroteno  aBiodisponibilidade  aBiofortificação  aCarotenóides  aDeficiência de vitamina A  aDigestão in vitro1 aTORRES, A. G.1 aGODOY, R.1 aPACHECO, S.1 aCARVALHO, J.1 aNUTTI, M.  tFood and Nutrition Bulletingv. 34, n. 1, p. 65-74, 2013.