Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

Abstract

BackgroundOver the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source.ObjectivesThe aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods.DesignThe total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate.ResultsThe total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total β-carotene from 1.99 to 10.32 µg/g. The β-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest β-carotene content after cooking methods 1 and 3. The 1153 – Klainasik cultivar presented the highest 9-Z-β-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 – Vermelhinha and that of β-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or β-carotene retention in all the cultivars.ConclusionDifferences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or β-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.

Carotenoids in Cassava Roots

“…Different authors have highlighted that retention of carotenoids is not only affected by the processing method and length of storage period but also by the cassava genotype [102][103][104]. Boiling the root is a very simple and popular processing method in many regions of the world, which results in relatively high retentions.…”

Potencial agronômico e teor de carotenoides em raízes de reserva de mandioca

“…Atualmente, os programas de melhoramento genético de mandioca de mesa estão focados no desenvolvimento de variedades biofortifi cadas que aliem aos caracteres citados acima a presença de carotenoides como β-caroteno nas raízes de coloração amarela (CHÁVEZ et al, 2005;MEZETTE et al, 2009;CARVALHO et al, 2012a;CARVALHO et al, 2012b) e licopeno nas raízes de coloração rosada (CARVALHO et al, 2011). Esses carotenoides apresentam importância na alimentação humana pelos benefícios do β-caroteno como precursor da vitamina A, no combate a cegueira noturna, distúrbios de crescimento e difi culdade de aprendizagem (UNDERWOOD & SMITASII, 1999), e do licopeno como antioxidante, no combate ao envelhecimento precoce e na prevenção do câncer de próstata (SHAMI & MOREIRA, 2004).…”

“…Programas de melhoramento genético de mandioca, visando à melhoria das qualidades nutricionais das raízes de reserva necessitam de variabilidade genética e que o germoplasma disponível seja caracterizado e avaliado, objetivando sua utilização de forma direta pelos produtores ou indireta, no desenvolvimento de variedades adaptadas a locais específi cos. Estudos realizados vêm demostrando que no germoplasma de mandioca existe variabilidade disponível para esse fi m em acessos de mandioca com coloração da polpa das raízes amarelas e rosadas (CHAVÉZ et al, 2005;CARVALHO et al, 2011;VIEIRA et al, 2011;CARVALHO et al, 2012a;CARVALHO et al, 2012b). Entretanto, não existem na literatura estudos visando à caracterização agronômica e quanto ao teor de carotenoides nas raízes desse germoplasma nas condições do Cerrado do Brasil Central, com vistas à utilização direta por parte dos produtores e/ou quanto à utilização no melhoramento genético.…”

A question of balance: achieving appropriate nutrient levels in biofortified staple crops

“…For example, although microwave cooking reduces the overall amount of b-carotene it also increases tissue degradation and the amount of b-carotene available for extraction (22) . These factors explain why only minor changes in b-carotene levels were observed in tomato juice during processing (23) whereas the levels of bioavailable b-carotene can increase or decrease in carrots and cassava depending on the cooking method (24,25) . Vitamin E is a group of related compounds known as tocochromanols, which are divided into the tocopherols and tocotrienols.…”