Assessment of carotenoids in pumpkins after different home cooking conditions

Carvalho, Lucía María Jaeger de; Smiderle, Lara de Azevedo Sarmet Moreira; Carvalho, J. L. V. de; Cardoso, Flávio de Souza Neves; Koblitz, María Gabriela Bello

doi:10.1590/fst.2014.0058

Cited by 54 publications

(54 citation statements)

References 30 publications

(21 reference statements)

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“…Observed contents of α-carotene content of β-carotene in squash “type butternut”, variety CosmosF1, in all its stages of maturity were in agreement with results reported in other varieties of Cucurbita moschata “butternut type” [4,7,11,15]. A higher concentration of carotenes (α, β) were obtained in the very mature stage (31.96 mg·100 g −1 flesh wet basis) compared to immature raw fruits (18.32 mg·100 g −1 flesh wet basis), and with cooked pulp (22.29 mg·100 g −1 flesh wet basis) in very mature fruits and in immature fruits (11.90 mg·100 g −1 flesh wet basis).…”

Section: Resultssupporting

confidence: 89%

“…Physical, chemical and nutritional characteristics can be modified by the fruit ripeness (in or outside the plant) the conditions and time of storage and the preparation form [9,10]. Loss of carotenoids during boiling or roasting of squash pulp depends on species, variety, maturity, and cooking procedure [9,10,11]. The objective of this study was to quantify the content of α-carotene and β-carotene in raw and cooked winter squash “type butternut” ( Cucurbita moschata Duch.)…”

Section: Introductionmentioning

confidence: 99%

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α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”

Záccari

Galietta

2015

Foods

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Winter squash “type butternut” is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality is not optimum for consumption. The objective of this study was to quantify the content of α-carotene, β-carotene, color and dry matter in the pulp of raw and microwave-cooked winter squash “type butternut” (variety CosmoF1) in three states of commercial maturity. Immature, mature, and very mature fruit, defined at the time of the harvest by the percentage of orange peel and green stalk, were evaluated. The highest concentration of carotenes (α-carotene + β-carotene) in mg.100 g−1 pulp wet basis was found in very mature fruits (31.96 mg), followed by mature fruits (24.65 mg), and immature fruits (18.82 mg). Microwave cooking caused the loss of β-carotene (28.6% wet basis) and α-carotene (34.1%). Cooking promote a greater reduction of α-carotene in immature (40.3%) and mature (34.5%) fruits. The ratio of β-carotene and α-carotene content increased with commercial maturity from 0.93 for immature fruits to 1.0 for very mature fruit, with higher ratio in cooked pulp (1.04) vs. raw pulp (0.96).

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”

Záccari

Galietta

2015

Foods

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“…The isomers 9 and 13-Z-of the β-carotene were present in small percentages in both lours. The results showed to be promising by the fact that the use of these lours in meals in scholar-age children can increase the dietary intake of pro-vitamin A minimizing the vitamin A deiciencies in underdeveloped countries [58]. As wrote previously, some carotenoids are rich in β-carotene, but few are converted by the body into retinol, the active form of vitamin A.…”

Section: Pumpkin (Cucurbita)mentioning

confidence: 78%

Carotenoids in Yellow Sweet Potatoes, Pumpkins and Yellow Sweet Cassava

Carvalho¹,

Ortiz²,

Carvalho³

et al. 2017

Carotenoids

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Carotenoids are the most widespread pigments in nature, extremely important for human health, but are highly unstable molecules especially when exposed to light, oxygen and heat. Many authors report the carotenoid's importance, mainly its pro-vitamin A (α-and β-carotene) and, additionally, the antioxidant capacity of some of them.Currently, more than 600 carotenoids are known and characterized by their chemical structures. In vegetables, common pro-vitamin A carotenoids include β-carotene and its 9, 13 and 15 isomers, α-carotene and β-cryptoxanthin. Other common carotenoids such as lycopene, lutein and zeaxanthin do not have pro-vitamin A activity but serve as natural antioxidants. They are found in many fruits and vegetables such as carrots, yellow sweet potatoes, yellow sweet cassava and pumpkins. Normally, in these plant materials, the β-carotene is the most abundant. It is still used as natural food coloring, which is not very expensive, since enough 3-5 g of β-carotene is used to impart a yellow color characteristic of a ton of margarine. There is also a description of its importance in the formation of compounds responsible for lavors that are of interest fragrance and food industries. The purpose of this chapter is to report the presence of pro-vitamin A carotenoids, mainly the β-carotene in pumpkins, yellow sweet potato and yellow sweet and biter cassava.

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“…It has also been shown that carotenoids can be oxidized or degraded if exposed to intense light or heat, or stored for a long time, so rapid analysis and appropriate storage conditions are required ( Dutta et al, 2005;Carvalho et al, 2014 ).…”

Section: Discussionmentioning

confidence: 99%

Untitled

2015

IJAPR

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Astaxanthin is a xanthophyll, a very common red-colored pigment of marine organisms that are in increasing demand in the market because of their applications in the food, cosmetics, and pharmaceutical industries. Particularly, astaxanthin has been found to play protective roles against many chronic human diseases, and diseases associated with oxidative stresses caused by excess free radicals and other reactive oxygen species. Mucor circinelloides f. circinelloides is able to accumulate astaxanthin by stress conditions. The aim of this study was to produce astaxanthin by M. circinelloides f. circinelloides cultivated in the presence of exogenous stress conditions using a natural medium of cassava wastewater (CWW), continuous illumination with blue LED and fluorescent lamps in a bioreactor for 96 hours. The best condition for astaxanthin was under a fluorescent lamp (150 µg/g per dry biomass). The carotenoid fraction was extracted using acetone, followed by separation and purification by thin-layer chromatography. The astaxanthin was identified and quantified using spectrophotometry, based on the absorption coefficients. The antioxidant activity was evaluated using (2,2-Diphenyl-1-picrylhydrazyl) DPPH, and a higher antioxidant effect was observed by fluorescent lamp. This is one of the first reports on antioxidant activity in astaxanthin produced by Mucor circinelloides and the biotechnological potential for this fungus was demonstrated.

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Assessment of carotenoids in pumpkins after different home cooking conditions

Cited by 54 publications

References 30 publications

α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”

α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”

Carotenoids in Yellow Sweet Potatoes, Pumpkins and Yellow Sweet Cassava

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