Effects of Heating and Illumination on <i>Trans</i>−<i>Cis</i> Isomerization and Degradation of β-Carotene and Lutein in Isolated Spinach Chloroplasts

Aman, Robert; Schieber, and Andeas; Carle, Reinhold

doi:10.1021/jf050926w

Cited by 133 publications

(98 citation statements)

References 44 publications

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“…Several studies report the decrease of all-trans-carotenoid and the concomitant increase in cis-isomers in vegetables subjected to thermal processes. [35][36][37] Our results suggest that the β-carotene decreased, whereas three cisisomers (15-cis-β-carotene, 13-cis-β-carotene and 9-cis-β-carotene) increased on prolonging the heating time, which is accelerated at higher microwave power. Therefore, suitable kinetics for carotenoids degradation was evaluated at different drying conditions to minimize its loss during drying.…”

Section: Degradation Kinetics Of β-Carotenementioning

confidence: 64%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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Section: Degradation Kinetics Of β-Carotenementioning

confidence: 64%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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“…Marinova et al, (2005) proved the higher values of phenolic and flavonoid values, ratios and distributions in some Bulgarian vegetables and fruits. Generally, fruits and vegetables have shown the basic useful properties especially in providing an excellent health and nutritional qualities in the area of prevention and delay in the onset of chronic diseases and the provision of vitamins and enzymes necessary for proper body function (Aman et al, 2005). Mucilage and its potential Okra mucilage refers to the thick and slimy substance found in fresh as well as dried pods.…”

Section: Nutritional Composition Of Okramentioning

confidence: 99%

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Gemede¹,

Ratta²,

Haki³

et al. 2015

J Food Process Technol

185

158

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Okra (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying toxins dumped into it by the liver. Okra seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. Okra has been called "a perfect villager's vegetable" because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of okra seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. Okra seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of Okra is insoluble fibre, which helps to keep the intestinal tract healthy. Okra is also abundant with several carbohydrates, minerals and vitamins, which plays a vital role in human diet and health. Okra is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. Okra is also known for being high in antioxidants activity. Okra has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, Okra is an important vegetable crop with a diverse array of nutritional quality and potential health benefits.

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“…Another factor that may favor carotenoid concentration after thermal processing is the deactivation of oxidative enzymes present in the raw tissue, which stimulates isomerization and oxidative degradation of carotenoids (Aman et al, 2005;Rodriguez-Amaya, 2001), such as lipoxygenase, which is known for indirectly catalyzing the oxidative breakdown of carotenoids (Het Hof et al, 2000). However, these enzymes can be deactivated during thermal processing.…”

Section: Resultsmentioning

confidence: 99%

Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

Barbosa¹,

Paes²,

Guimarães³

et al. 2015

JAS

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Processed food products may undergo changes in chemical composition during processing, leading to potential losses in nutritional value. The objective of this study was to determine carotenoid retention in immature grains of normal corn (BRS1030) and corn biofortified (BRS4104) with vitamin A precursors subjected to different thermal treatments: cooking in a microwave, cooking in a pressure cooker, cooking in a pot with a lid and cooking in a pot without a lid. The experiment had a completely randomized design in a factorial scheme (cultivar and type of cooking). The carotenoids were extracted in a sequential organic solvent scheme and quantified by high-performance liquid chromatography (HPLC). The results were submitted to analysis of variance (ANOVA), and when significant, the means were compared using the least significant difference (LSD) test (p = 0.05). Despite cultivars, the concentrations of carotenoid vitamin A precursors and total carotenoids in the immature corn grains were reduced after cooking the ears in a microwave or in a pressure cooker. The best treatments for preserving carotenoids according to the conditions studied are cooking in a pot with a lid and in a pot without a lid.

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Effects of Heating and Illumination on Trans−Cis Isomerization and Degradation of β-Carotene and Lutein in Isolated Spinach Chloroplasts

Cited by 133 publications

References 44 publications

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

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