Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/931469
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dc.contributor.authorCARVALHO, L. M. J.pt_BR
dc.contributor.authorOLIVEIRA, A. R. G.pt_BR
dc.contributor.authorGODOY, R. L. O.pt_BR
dc.contributor.authorPACHECO, S.pt_BR
dc.contributor.authorNUTTI, M. R.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.contributor.authorPEREIRA, E. J.pt_BR
dc.contributor.authorFUKUDA, W. G.pt_BR
dc.date.accessioned2012-08-17T11:11:11Zpt_BR
dc.date.available2012-08-17T11:11:11Zpt_BR
dc.date.created2012-08-17pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationFood & Nutrition Research, v. 56, 2012. 15788.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931469pt_BR
dc.descriptionBackground: Over 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. Objectives: The aim of this study was to evaluate the total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?- carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ?-carotene, and its all-E-, 9-, and 13-Z-?-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. Results: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total b-carotene from 1.99 to 10.32 µg/g. The b-carotene predominated in all the roots. The H?brido 2003 14 08 cultivar presented the highest b-carotene content after cooking methods 1 and 3. The 1153 Klainasik cultivar presented the highest 9-Z-?-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 Vermelhinha and that of b-carotene for the H?brido 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 ?-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ?-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ?-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMandioca amarelapt_BR
dc.subjectRetenção de carotenóidept_BR
dc.subjectB-carotenopt_BR
dc.subjectMétodos caseiros de cozimentopt_BR
dc.titleRetention of total carotenoid and B-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
riaa.ainfo.id931469pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.identifier.doi10.3402/fnr.v56i0.15788pt_BR
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, UFRJ; ALCIDES R. G. OLIVEIRA, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ELENILDA J. PEREIRA, UFRJ; WÂNIA G. FUKUDA, CNPMF.pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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