CONFIRMAÇÃO DA IDENTIDADE DA alfa-CRIPTOXANTINA E INCIDÊNCIA DE CAROTENÓIDES MINORITÁRIOS PROVITAMÍNICOS A EM VERDURAS FOLHOSAS VERDES

Mercadante, Adriana Zerlotti; Rodriguez–Amaya, Délia B.

doi:10.1590/s0101-20612001000200017

Cited by 8 publications

(7 citation statements)

References 24 publications

(30 reference statements)

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“…Godoy and Rodriguez-Amaya (1998) found no a-carotene in watercress. In a study analyzing 11 leafy vegetables, a-carotene was only detected in kale, amaranth, parsley and taro (Mercadante, Rodriguez-Amaya, 2001). In a literature review of data regarding sources of carotenoids published by Barbosa-Filho et al (2008), a-and b-carotene were found in kale, lettuce and spinach.…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of studies in the literature investigating the carotenoid composition of leafy vegetables revealed different results regarding the presence of a-carotene in the same vegetable, even when the same analytical method was used (Mercadante, Rodriguez-Amaya, 2001). These results can be explained by differences between varieties and cultivars, the effect of climate and soil, and the presence of minor carotenoids in leaves.…”

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

confidence: 99%

“…In the winter, mean a-carotene content was 58 µg/100 g in curly lettuce, 93 µg/ 100 g in smooth lettuce, and 182 µg/100 g in kale. Thus, largeleaved watercress presented the highest a-carotene content in the spring, whereas curly lettuce presented the lowest amount in the winter.Analysis of studies in the literature investigating the carotenoid composition of leafy vegetables revealed different results regarding the presence of a-carotene in the same vegetable, even when the same analytical method was used (Mercadante, Rodriguez-Amaya, 2001). These results can be explained by differences between varieties and cultivars, the effect of climate and soil, and the presence of minor carotenoids in leaves.…”

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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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Section: Resultsmentioning

confidence: 99%

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

confidence: 99%

mentioning

confidence: 99%

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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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“…Juntamente com as clorofilas e antocianinas, os carotenóides são pigmentos encontrados em todos os organismos fotossintetizantes, e são encontrados também em alimentos de origem animal, como ovos e leite. Os vegetais são os únicos organismos capazes de sintetizar os carotenóides, constituindo, assim, a única fonte deste nutriente para animais (QUIRÓS e COSTA, 2006;ALMEIDA-MURADIAN e PENTEADO, 2003;BALL, 1998;GROSS, 1987 PENTEADO, 1989;GROSS, 1987). São encontrados em todos os vegetais verdes em complexos pigmento-proteína nos cloroplastos.…”

Section: Carotenóidesunclassified

Carotenóides e composição centesimal de ervilhas (Pisum sativum L.) cruas e processadas

Carvalho¹

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A ervilha é um dos alimentos mais produzidos no mundo e, conseqüentemente, tem uma grande importância para a nutrição humana, sendo comercializada sob várias formas: fresca, seca, congelada e enlatada, necessitando de cozimento antes de ser consumida. Sendo assim, podem ocorrer alterações em sua composição durante esses processamentos. O presente trabalho teve como objetivos avaliar as mudanças ocorridas devido ao processamento na composição centesimal e no perfil de carotenóides em ervilhas frescas (tortas -com vagem comestível -e em grão), secas e enlatadas e relacionar esses dados com sua origem e safra. Foram analisados seis lotes de ervilhas tortas provenientes de duas regiões produtoras (cruas e cozidas por 5 minutos), três lotes de ervilhas frescas (cruas e cozidas por 7 minutos), dois lotes de ervilhas enlatadas (processadas e sua matéria-prima) e três lotes de ervilhas secas II Carotenoids and centesimal composition of raw and cooked peas (Pisum sativum L.)Pea is one of the world's most produced foods and therefore has great importance for human nutrition, being commercialized under different conditions: fresh, dried, frozen and canned, and further cooking is needed before being consumed. As a result, processing can cause some changes in its composition. The aim of the present work was to evaluate the changes in the centesimal composition and carotenoids profile of garden peas, snow peas, dry peas and canned peas due to processing and to compare these data according to geographic origin and crop. Six batches of snow peas from two different regions (raw and cooked for 5 min), three batches of garden peas (raw and cooked for 7 min), two batches of canned peas (processed and raw material) and three batches of dry peas (raw and cooked for 35 min) were analyzed. Water content in snow peas differed between crops and region and, in garden peas, it increased after cooking and varied between crops. Cooking caused losses in the ash content of garden and dry peas. In canned peas, processing increased water and ash contents due to absorption of water and salt. Lutein, -carotene and traces of violaxanthin were identified in all samples. Carotenoids profile of snow, garden and dry peas did not change after cooking while canning caused an apparent increase in lutein contents only in one batch. Snow, garden and dry peas showed differences in lutein and -carotene amount due to crops, though different regions revealed not to influence snow peas carotenoids content. The raw material from two suppliers of canned peas differed in their content of lutein. Only -carotene is a pro-vitamin A carotenoid, however it was found in such small quantities that peas can not be considered source of this nutrient.

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“…The concentration of total red carotenoids (expressed as b-carotene) was estimated by the maximum absorbance at 448 nm, while the total yellow carotenoids (expressed as zeaxanthin) was estimated by the maximum absorbance at 450 nm, using the equations described by Davies (1976). The coefficient of absorbance used was that equivalent to b-carotene (2550 using methanol (Merck, Germany) as solvent (Silva, Cabral, & Keulen, 2004) for strains that produced red pigments and that of zeaxanthin for yellow strains (2540 using ethanol (Merck, Germany) as solvent (Davies, 1976)). Concentration of carotenoids was expressed in terms of total carotenoids (mg L 71 ) and mass concentration (mg g 71 ).…”

Section: Determination Of Total Carotenoidsmentioning

confidence: 99%

Screening of microorganisms for production of carotenoids Selección de microorganismos para la producción de carotenoides

Zeni

Colet

Cence

et al. 2011

CyTA - Journal of Food

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This work aimed at screening microorganisms capable of producing carotenoids. Microorganisms were isolated from soil, leaves, fruits, flowers, agro-industrial wastes, and processed product in decomposition and then grown in an orbital shaker, using 10% (w/v) of inoculum (25 8C, 180 rpm for 48 h) and incubated for 120 h in a dark room. A total of 116 microorganisms were isolated and screened: 16 yeasts, 65 bacteria, and 35 fungi. Three yeasts demonstrated great potential to produce red carotenoids, with a total carotenoid content of 707-818 mg L 71 (99-263 mg g 71 ). One filamentous fungus and two bacteria produced mostly yellow pigments in a final concentration ranging from 1063 to 2563 mg L 71 (239-2310 mg g 71 ). From 116 isolated microorganisms, several of them showed potential for production of carotenoid-synthesizing activity. RAPD analysis was used to check the genetic differences between the screened strains, showing that all microorganisms were from different species.Keywords: screening; microorganisms; carotenoids; industrial residues; RAPD El objetivo de este trabajo fue examinar los microorganismos capaces de producir carotenoides. Microorganismos de tierra, hojas, frutos, flores, residuos agro-industriales y producto procesado en descomposicio´n se aislaron y se cultivaron en un agitador orbital, usando 10% (w/v) de ino´culo (25 8C, 180 rpm durante 48 horas) e incubados durante 120 h en una habitacio´n oscura. Se aislaron y examinaron un total de 116 microorganismos, 16 levaduras, 65 bacterias y 35 hongos. Tres levaduras demostraron un gran potencial para producir carotenoides rojos, con un contenido total de carotenoides de entre 707 a 818 mg L 71 (de 99 a 263 mg g 71). Un hongo filamentoso y dos bacterias produjeron en su mayorı´a pigmentos amarillos en una concentracio´n final de entre 1063 a 2563 mg L 71(239 a 2310 mg g 71 ). De 116 microorganismos aislados, varios de ellos mostraron potencial para la produccio´n de actividad sintetizadora de carotenoides. Se uso´el ana´lisis RAPD para revisar las diferencias gene´ticas entre las cepas examinadas, mostrando que todos los microorganismos eran de diferentes especies.

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CONFIRMAÇÃO DA IDENTIDADE DA alfa-CRIPTOXANTINA E INCIDÊNCIA DE CAROTENÓIDES MINORITÁRIOS PROVITAMÍNICOS A EM VERDURAS FOLHOSAS VERDES

Cited by 8 publications

References 24 publications

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

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

Carotenóides e composição centesimal de ervilhas (Pisum sativum L.) cruas e processadas

Screening of microorganisms for production of carotenoids Selección de microorganismos para la producción de carotenoides

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