Carotenoid contents in fresh, dried and processed sweetpotato products

Hagenimana, V.; Carey, Edward E.; Gichuki, S.; Oyunga, Mary Anyango; Imungi, Jasper K.

doi:10.1080/03670244.1998.9991560

Cited by 89 publications

(91 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Oven drying of sweet potato roots resulted in average of 85% pVAC retention (range: 70-96%) (Hagenimana et al, 1999;Nascimento et al, 2007;Bengtsson et al, 2008). The b-carotene retention of sweet potato roots variety Ejumula oven-dried at 57 C for 10 hours was reported as 88% (Bengtsson et al, 2008).…”

Section: Sweet Potatomentioning

confidence: 99%

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Moura

Miloff

Boy

2013

Critical Reviews in Food Science and Nutrition

140

117

View full text Add to dashboard Cite

HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing and bioavailability. This review collates the evidence on the retention of provitamin A carotenoid (pVAC) after processing, cooking, and storing of the staple crops targeted for pVAC biofortification: cassava, maize, and sweet potato. Sun drying was more detrimental to the pVAC levels (27-56% retention) in cassava than shade (59%) or oven (55-91%) drying, while the pVAC retention levels (66-96%) in sweet potato were not significantly different among the various drying methods. Overall, boiling and steaming had higher pVAC retention (80-98%) compared to baking (30-70%) and frying (18-54%). Gari, the most frequently consumed form of cassava in West Africa had the lowest pVAC retention (10-30%). The pVAC retention of maize grain and cassava and sweet potato flour reached levels as low as 20% after 1-4 months of storage and was highly dependent on genotype. Therefore, we recommend that an evaluation of the pVAC degradation rate among different genotypes be performed before a high pVAC crop is promoted.

show abstract

Section: Sweet Potatomentioning

confidence: 99%

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Moura

Miloff

Boy

2013

Critical Reviews in Food Science and Nutrition

140

117

View full text Add to dashboard Cite

show abstract

“…Globally, the processing methods that result in the highest levels of retention are: boiling/steaming (80-90%) [3,10], roasting, frying (70-80% [11] and sun/solar drying (60-80%) [3,4,8,9,11,12]. Sun-drying resulted in the lowest levels of retention when tested in Uganda, Mozambique, and Tanzania.…”

Section: Sweet Potatomentioning

confidence: 99%

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

View full text Add to dashboard Cite

For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water).

show abstract

“…In general, plants do not accumulate carotenoids in their roots. The storage roots of carrot (Baranska et al, 2006) and sweet potato (Hagenimana et al, 1999) are exceptions. They accumulate a high concentration of b-carotene, and are an important source of vitamin A in the human diet.…”

Section: Carotenoid Compositionmentioning

confidence: 99%

Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids

2008

View full text Add to dashboard Cite

SummaryPlant compounds that are perceived by humans to have color are generally referred to as 'pigments'. Their varied structures and colors have long fascinated chemists and biologists, who have examined their chemical and physical properties, their mode of synthesis, and their physiological and ecological roles. Plant pigments also have a long history of use by humans. The major classes of plant pigments, with the exception of the chlorophylls, are reviewed here. Anthocyanins, a class of flavonoids derived ultimately from phenylalanine, are water-soluble, synthesized in the cytosol, and localized in vacuoles. They provide a wide range of colors ranging from orange/red to violet/blue. In addition to various modifications to their structures, their specific color also depends on co-pigments, metal ions and pH. They are widely distributed in the plant kingdom. The lipid-soluble, yellow-to-red carotenoids, a subclass of terpenoids, are also distributed ubiquitously in plants. They are synthesized in chloroplasts and are essential to the integrity of the photosynthetic apparatus. Betalains, also conferring yellow-to-red colors, are nitrogen-containing water-soluble compounds derived from tyrosine that are found only in a limited number of plant lineages. In contrast to anthocyanins and carotenoids, the biosynthetic pathway of betalains is only partially understood. All three classes of pigments act as visible signals to attract insects, birds and animals for pollination and seed dispersal. They also protect plants from damage caused by UV and visible light.

show abstract

Carotenoid contents in fresh, dried and processed sweetpotato products

Cited by 89 publications

References 19 publications

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids

Contact Info

Product

Resources

About