Carotenoids and Vitamin A

Boileau, Thomas; Moore, A. C.; Erdman, J. W.

doi:10.1201/9780367811099-8

Cited by 10 publications

(2 citation statements)

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“…However, the overall effect of nutrients and provitamin A carotenoids in foods on human health depends largely on the types of processing that such food sources have undergone prior to their consumption by a particular population (Maziya-Dixon et al, 2015;Maziya-Dixon et al, 2008). Furthermore, the retention and bioaccessibility of nutrients and provitamin A carotenoids in processed cassava products should constitute the basis for determining both the quality and quantity of food carotenoids that should be consumed (Rodriguez-Amaya et al, 2006;Boileau et al, 1998). Thus, more research should be conducted on the effect of processing on nutrients and provitamin A carotenoids, especially in biofortified cassava genotypes.…”

Section: Introductionmentioning

confidence: 99%

Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods

Oluba¹

2020

Asian J Agric Biol

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This study evaluated the interaction between changes in fermentation period and nutrient/antinutrient composition of indigenous white cassava (IWC) gari and provitamin A biofortified yellow cassava (pVABYC) gari. For both the cassava varieties, as the fermentation time was increased from 2 to 5 days, the moisture and fat contents increased significantly whereas the ash and fibre contents reduced significantly. Phytate level decrease by 15.8% and 10% in the IWC gari and pVABYC gari respectively due to increase in fermentation period from 2 to 5 days. Tannin reduced by 3.4% and 5.1% while cyanogenic potential decreased by 10% and 27.8% in the IWC gari and pVABYC gari respectively due to increase in fermentation period from 2 to 5 days. As the fermentation time increased from 2 to 5 days, the total carotenoids, β-carotene, and provitamin A carotenoids reduced by 20.7%, 22.2%, and 23.4%, respectively, for pVABYC and by 22.6%, 21.4%, and 20.7%, respectively, for IWC. The percentage retention of the total carotenoids, β-carotene, and provitamin A carotenoids in the gari samples obtained from the two cassava varieties decreased significantly with an increase in the fermentation time. In conclusion, as the fermentation time increases, pVABYC is found to have a better nutritional retention capacity than IWC. Thus, pVABYC gari retains more nutrient in addition to providing 100% more β-carotene than IWC.

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Section: Introductionmentioning

confidence: 99%

Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods

Oluba¹

2020

Asian J Agric Biol

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“…Mammals rely on diet to incorporate these compounds, but only ca. 10% of the ingested carotenoids are assimilated by the body (Boileau, Moore & Erdman, 1999). To improve cellular carotenoid uptake, it is conceivable that the inclusion of carotenoids in processed foods or new food matrices could increase carotenoid bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Carotenoid:β-cyclodextrin stability is independent of pigment structure

Fernández‐García

Pérez‐Gálvez

2017

Food Chemistry

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Carotenoids refer to a wide class of lipophilic pigments synthesized by plants, exert photoprotective and antioxidant properties that are lost upon carotenoid degradation. Their inclusion into hydrophilic host-molecules could improve their stability. Cyclodextrins, provide a hydrophobic cavity in the core of their structure while the outer configuration is suitable with aqueous environments. Carotenoids can accommodate into the hydrophobic core of cyclodextrins and therefore, they are protected from exogenous stress. Literature reported that carotenoid structure could modulate stability of the complexes, however no conclusions can be drawn as the studies performed so far were not completely analogous. We describe the synthesis of several carotenoids/β-CDs inclusion complexes and provide experimental evidences that β-CDs inclusion renders these compounds more stability towards the oxidizing agents (2,2'-azobis, 2-methylpropionamidine dihydrochloride and hydrogen peroxide). Esterified carotenoids were also used in this work to screen the influence of this particular structural configuration of xanthophylls against oxidation.

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Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids.

Adeniji¹,

Tenkouano²

2007

Fruits

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Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids.Abstract --Introduction. Chips or crisps are the most important foods usually fried; they are presented in the form of thin discs (chips) or sometimes in the form of sticks (French fries). Materials and methods. Chips were prepared starting from pulp samples resulting from five hybrids of plantain and banana newly released in Nigeria and from a local cultivar used as reference. The iron, zinc and pro-vitamin A contents were investigated in the chips to unveil their micronutrient content. Results and discussion. The results showed that there was no significant difference (p < 0.05) in the iron content of the chips produced from the new plantain and banana hybrids, while a significant difference (p < 0.05) existed in both zinc and total carotenoid contents of the hybrids. Chips made from BITA 3, a hybrid cooking banana, could contribute 2.61 retinol equivalent (RE) e [1 (RE) e = 6 µg β-carotene (precursor of vitamin A)] daily, if a small packet of chips (45 g) is consumed, based on the Recommended Daily Dietary Allowance. A 45-g packet of chips made from PITA 26 can contribute 14.6% and 20.1% of the daily requirements of zinc per day, and 30.1% and 22.3% of the requirements of iron per day, for a man and a woman, respectively. Conclusions. The new plantain and banana hybrids may therefore significantly participate in a food strategy aiming at combating the lack of micronutrients in the sub-Saharan African diet.Nigeria / Musa / fruit pulps / frying / chemical composition / iron / zinc / carotenoids / retinol Effet du traitement thermique sur la teneur en micronutriments de croustilles produites avec certains hybrides de plantain et de banane.Résumé --Introduction. Les chips ou les frites font partie des aliments frits les plus importants ; ils se présentent sous forme de rondelles minces (chips) ou sous forme bâton-nets (frites). Matériel et méthodes. Des chips ont été préparées à partir d'échantillons de pulpe issue de cinq hybrides de plantains et de bananes nouvellement diffusés au Nigéria et d'un cultivar local utilisé comme témoin. Les teneurs en fer, zinc et provitamine A du produit transformé ont été étudiées pour évaluer leur contenu en micronutriments. Résultats et discussion. Les résultats ont montré qu'il n'y avait aucune différence significative (p < 0,05) entre les teneurs en fer des chips issues des nouveaux hybrides de plantains et bananes, tandis que des différences significatives (p < 0,05) existaient pour les teneurs en zinc et en carotenoïdes totaux de ces hybrides. En se basant sur l'allocation alimentaire quotidienne recommandée (AAQR), les chips de BITA 3, une banane à cuire hybride, pourraient apporter quotidiennement 2,61 équivalents rétinol (ER) e [1 (ER) e = 6 µg β-carotène (précurseur de la vitamine A)], si un petit paquet de chips (45 g) était consommé chaque jour. En se basant sur l'AAQR, un paquet de 45 g de chips de PITA 26 pourrait apporter 14,6 % et 20,1 % des besoins journaliers en...

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Carotenoids and Vitamin A

Cited by 10 publications

References 1 publication

Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods

Nutrient and antinutrient retention in indigenous white cassava gari and provitamin A biofortified yellow cassava gari fermented over different time periods

Carotenoid:β-cyclodextrin stability is independent of pigment structure

Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids.

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