Provitamin a activity of raw and cooked Brazilian leaves

Muradian, Ligia Bicudo Almeida; Vanderlinde, D W; Sasaki, Renata

doi:10.1590/s0101-20612000000200004

Cited by 6 publications

(4 citation statements)

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“…Howard et al (1999) reported minimal effects on trans-b-carotene in broccoli, carrots or green beans while Mayeaux et al (2006) indicated that lycopen in tomato was highly affected since only 64.4% of lycopene remained after 1 min of microwave heating at high power. Muradian et al (2000) also observed significant reduction (11% to 26%) on pro-vitamin A carotenoids of celery and serrlha (Sonchus oleraceus). The same author described no carotenoid reduction for mint remarking the important role of the food matrix on the carotenoid stability submitted to the different cooking methodologies.…”

Section: Microwavingmentioning

confidence: 75%

Effect of domestic processing on bioactive compounds

et al. 2007

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Section: Microwavingmentioning

confidence: 75%

Effect of domestic processing on bioactive compounds

et al. 2007

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Section: Quantitative Analysis Of A-and B-carotene In Vegetablesmentioning

confidence: 99%

“…Table II shows the b-carotene content of the leafy vegetable samples analyzed. The main carotenoids of green leaves are lutein, corresponding to 45% of all carotenoids, and b-carotene, corresponding to 25%, although a marked variation in their absolute concentration has been reported (Kimura, Rodriguez-Amaya, 2003;Almeida Muradian, Vanderlinde, Sasaki, 2000;Rodriguez-Amaya, 1993).In the spring, mean b-carotene content was 8631, 8751, 2602, 2857, 8424 and 5726 µg/100 g in large-leaved and hydroponic watercress, curly and smooth lettuce, kale and spinach, respectively. In the winter, mean b-carotene content was 6095 µg/100 g in large-leaved watercress, 2566 µg/100 g in curly lettuce, 2727 µg/100 g in smooth lettuce, 7962 µg/100 g in kale, and 4821 µg/100 g in spinach.…”

mentioning

confidence: 99%

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Cardoso

Lúcia

Stringheta

et al. 2009

Braz. J. Pharm. Sci.

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This study investigated the a-and b-carotene content and provitamin A value of four leafy vegetables sold at local and street markets in Viçosa, MG, Brazil, in the spring and winter of 2002. Carotenoids were analyzed by high-performance liquid chromatography. a-Carotene was detected in all samples sold during spring, but was only present in a few samples of smooth and curly lettuce and kale in winter. b-Carotene was found in marked quantities in all leafy vegetables analyzed. Duncan's test (α = 5%) showed significantly higher a-carotene content in curly lettuce and vitamin A value in large-leaved watercress in the spring. Mean b-carotene content and vitamin A value were 7544, 8751, 2584, 2792, 8193, and 5338 mg/100 g and 666, 760, 227, 238, 698, and 460 mg RAE/100 g in large-leaved and hydroponic watercress, smooth and curly lettuce, kale and spinach, respectively. All leafy vegetables analyzed represent important sources of provitamin A and supply an important part of the daily requirements of children and adults.Uniterms: a-Carotene. b-Carotene. Leafy vegetables/analysis. Provitamin A.Investigou-se o conteúdo de a e b-caroteno e avaliou-se o valor pro-vitamínico A de quatro hortaliças folhosas comercializadas em mercados locais e feira-livre de Viçosa, MG durante a primavera e o inverno de 2002. Os carotenóides foram analisados por Cromatografia Líquida de Alta Eficiência (CLAE). O a-caroteno foi detectado em todas as amostras analisadas na primavera, porém no inverno, somente algumas amostras de alface crespa e lisa, e couve apresentaram tal carotenóide. O b-caroteno foi encontrado, em quantidades apreciáveis, em todas as hortaliças folhosas analisadas. O teste de Duncan (α=5%) detectou que o conteúdo de a-caroteno em alface crespa e o valor de vitamina A em agrião de folha larga foram estatisticamente superiores na primavera. Os teores médios de b-caroteno e de valor de vitamina A para agrião de folha larga e hidropônico, alface crespa e lisa, couve e espinafre foram: 7544; 8751; 2584; 2792; 8193; 5338 mg/100g e 666; 760; 227; 238; 698; 460 mg RAE/100g, respectivamente. Todas as hortaliças folhosas analisadas constituem importantes fontes de provitamina A e suprem grande parte das recomendações diárias de crianças e adultos.Unitermos: a-caroteno. b-caroteno. Hortaliças folhosas/análise. Pró-vitamina A. INTRODUCTIONDark green leafy vegetables are good sources of minerals and vitamins (Raju et al., 2007), and are important because they are rich in provitamin A carotenoids (Graebner et al., 2004;Zanutto, Jordão, Vannucchi, 2003). Since humans are unable to synthesize carotenoids, they exclusively depend on dietary intake as a source of these micronutrients (Barbosa-Filho et al., 2008). Carotenoids have raised continued interest because of studies demonstrating their role in the prevention of certain types of cancer, such as lung, breast, oral cavity, colon and rectal cancer (Barbosa-Filho et al., 2008;Melendez-Martinez, Vicario, Heredia, 2004;Silva, Naves, 2001;Fontana et al., 2000;Olson, 1999;Cozzi et al., ...

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“…The β-carotene losses were 21 and 20% for sow thistle and 11 and 26% for celery cooked conventionally and in a microwave, respectively (Muradian et al, 2000). These losses are minor compared to the losses obtained after the same processes applied to the ears of normal and biofortified corn.…”

Section: Notementioning

confidence: 82%

Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

Barbosa¹,

Paes²,

Guimarães³

et al. 2015

JAS

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Processed food products may undergo changes in chemical composition during processing, leading to potential losses in nutritional value. The objective of this study was to determine carotenoid retention in immature grains of normal corn (BRS1030) and corn biofortified (BRS4104) with vitamin A precursors subjected to different thermal treatments: cooking in a microwave, cooking in a pressure cooker, cooking in a pot with a lid and cooking in a pot without a lid. The experiment had a completely randomized design in a factorial scheme (cultivar and type of cooking). The carotenoids were extracted in a sequential organic solvent scheme and quantified by high-performance liquid chromatography (HPLC). The results were submitted to analysis of variance (ANOVA), and when significant, the means were compared using the least significant difference (LSD) test (p = 0.05). Despite cultivars, the concentrations of carotenoid vitamin A precursors and total carotenoids in the immature corn grains were reduced after cooking the ears in a microwave or in a pressure cooker. The best treatments for preserving carotenoids according to the conditions studied are cooking in a pot with a lid and in a pot without a lid.

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Provitamin a activity of raw and cooked Brazilian leaves

Cited by 6 publications

References 0 publications

Effect of domestic processing on bioactive compounds

Effect of domestic processing on bioactive compounds

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

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