Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari)
| Autor: | Marilia Regini Nutti, Sidney Pacheco, Suellen Gomes, Ronoel Luiz de Oliveira Godoy, Alexandre G. Torres, José Luiz Viana de Carvalho |
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| Rok vydání: | 2013 |
| Předmět: |
Hot Temperature
Manihot medicine.medical_treatment Geography Planning and Development Biological Availability Breeding In Vitro Techniques Plant Roots Boiling medicine Food science Cooking Carotenoid Chromatography High Pressure Liquid Micelles chemistry.chemical_classification Nutrition and Dietetics Manihot esculenta Carotene In vitro digestion beta Carotene chemistry Microscopy Fluorescence Food Fortified Food preparation Digestion Food Science |
| Zdroj: | Food and nutrition bulletin. 34(1) |
| ISSN: | 0379-5721 |
| Popis: | Background The effects of boiling and frying on the bioaccessibility of all- trans-β-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 β-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate β-carotene in the emulsified fraction. Methods Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all- trans-β-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of β-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 all-trans-β-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 β-carotene in this fraction. Conclusions Increased emulsification and bioaccessibility of β-carotene from fried biofortified BRS Jari cassava roots compensates for chemical losses during preparation, indicating that this preparation is suitable for home use of BRS Jari cassava roots and might represent a relatively good food source of bioavailable provitamin A. |
| Databáze: | OpenAIRE |
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