Function of Chlorophylls and Carotenoids in Thylakoid Membranes: Chlorophylls Betweeen Pigment-Protein Complexes Might Function by Stabilizing the Membrane Structure

Grimme,; Horst, L.; Brown, Jeanette S.

doi:10.1007/978-94-017-6368-4_33

Cited by 7 publications

(1 citation statement)

References 5 publications

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“…Steaming preserved more carotenoids than cooking in water where losses ranged from 24 to 83% (Jayarajan, Reddy, & Mohanram, 1980;Dikshit, Udipi, Rao, & Manohar, 1988;Grimme, Horst, & Brown, 1984;Dietz, Kantha, & Erdman, 1988;Mazzeo et al, 2011). Frying was the treatment that degraded the more the biochemical compounds.…”

Section: Effects Of Cooking and Processing Methods On The Dry Matter ...mentioning

confidence: 99%

Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Sriwichai

Collin

Tranbarger

et al. 2017

LWT

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Section: Effects Of Cooking and Processing Methods On The Dry Matter ...mentioning

confidence: 99%

Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Sriwichai

Collin

Tranbarger

et al. 2017

LWT

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Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

Alamu

Menkir

Maziya‐Dixon

et al. 2014

Food Science & Nutrition

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Vitamin A deficiency (VAD) is a major public health problem in many developing countries. Orange maize is preferred as green maize and consumed roasted on the cob, especially in Nigeria. This research work was to evaluate the effects of harvest time and husk on the carotenoid contents and sensory properties of roasted orange maize hybrids. The results showed that husk (roasting forms) and harvesting time had significant effects (P ≤ 0.001) on the carotenoids and the sensory properties. There was general increase in β-carotene and provitamin A (PVA) values as the harvesting time increases. The β-carotene and PVA values for roasted orange maize hybrids with husk were higher than those for roasted without husk. Hybrid 5 had the highest β-carotene concentration and PVA value at 27 days after pollination (DAP) and 34DAP when unprocessed and roasted without husk. This information can help researchers in choosing proper roasting methods to increase the retention of high levels of β-carotene and PVA in orange maize that can be delivered to consumers through nutrition education.

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Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables

Dietz

Kantha

Erdman

1988

Plant Food Hum Nutr

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Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the alpha- and beta-carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of alpha- and beta-carotene in the cooked products was determined. Boiling for 30 minutes resulted in a 53 and 40% loss of beta-carotene from lettuce and carrots, respectively. Full retention or even an increase in beta-carotene content in boiled winged bean leaves and spinach was noted. Steaming resulted in very good retention of alpha- and beta-carotene in all vegetables (83-139% retention). Thus, although cooking procedures (especially boiling) may result in oxidative loss of carotenoids in some vegetables, heat treatment increases the chemical extractability of alpha- and beta-carotene in others. The presence of carotenoproteins in some vegetables may affect the heat stability of extractability of alpha- and beta-carotene.

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Function of Chlorophylls and Carotenoids in Thylakoid Membranes: Chlorophylls Betweeen Pigment-Protein Complexes Might Function by Stabilizing the Membrane Structure

Cited by 7 publications

References 5 publications

Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables

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