Bioaccessibility of provitamin A carotenoids in bananas (Musa spp.) and derived dishes in African countries

Abstract

Bananas and plantains (Musa spp.) constitute an important component of the diet in Africa. Substantial levels of provitamin A carotenoids (pVACs) in Musa fruit have been reported, but the bioaccessibility of these pVACs remains unknown. In this study, we used an in vitro digestion model to assess the bioaccessibility (i.e. the transfer into micelles) of pVACs from boiled bananas and derived dishes using the Eastern Democratic Republic of Congo as a study context. In particular, the effect of different food ingredients added to boiled bananas on pVAC's bioaccessibility was studied. The bioaccessibility of all-trans β-carotene ranged from 10% to 32%, depending on the food recipes, and was modified, particularly when pVACs-rich ingredients (palm oil/amaranth) were added. Efficiency of micellarization of all-trans β-carotene was similar to that of all-trans α-carotene and depended on the cultivar (Musilongo, plantain type, 16%; Vulambya, East African cooking type, 28%), while that of the 13-cis isomer was higher (21-33.5%). Taking into account bioaccessibility, the estimated vitamin A activity was significantly different across the different Musa-based dishes tested. Results are discussed in terms of recommendations to help reduce vitamin A deficiency in Musa-dependent African communities.

Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages

“…Lutein, á-carotene and β-carotene were identified and quantified, fact that was also observed in bananas by other authors (Wall, 2006;Davey et al, 2009;Newilah et al, 2009;Ekesa et al, 2012;Lokesh et al, 2014) (Table 1). The cultivar and the fruit parts, as well as the ripening stage, influenced the evaluated carotenoid concentrations.…”

“…Among them, only β-carotene, α-carotene and β-cryptoxanthin may convert into vitamin A in the body (Davey et al, 2009;Newilah et al, 2009). The presence of lutein, á-carotene and β-carotene has been reported in bananas (Wall, 2006;Davey et al, 2009;Newilah et al, 2009;Ekesa et al, 2012;Lokesh et al, 2014). Thus, two provitamin A carotenoids may be found in bananas, in addition to lutein, which is known as macular carotenoid (Davey et al, 2009).…”

“…It is more pronounced in developing countries and it mainly affects children, women in reproductive age and pregnant women (Davey et al, 2009;Ekesa et al, 2012). Thus, yellow and red fruits with high carotenoid concentration play a key role in preventing this deficiency, especially in regions where there is little food diversification or in those lacking provitamin-carotenoids-rich foods.…”

“…Thus, yellow and red fruits with high carotenoid concentration play a key role in preventing this deficiency, especially in regions where there is little food diversification or in those lacking provitamin-carotenoids-rich foods. One of the sustainable ways to mitigate the vitamin A deficiency issue is by encouraging the consumption of natural carotenoids-rich foods such as fruits and dark-greenleaf vegetables (Ekesa et al, 2012).…”

High-efficiency phenotyping for vitamin A in banana using artificial neural networks and colorimetric data

“…One of the sustainable ways to mitigate the problem of vitamin A deficiency is to encourage the consumption of natural foods rich in provitamin carotenoids, such as fruits and vegetables (Ekesa et al 2012). Thus, the prospection of banana access into collections is important to breeding programs, focusing on the development of cultivars with better nutraceutical properties (Amorim et al 2011).…”