Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/867948
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
Date Issued: 2010
Type of Material: Artigo em periódico indexado (ALICE)
Authors: OLIVEIRA, R. G. A.
CARVALHO, M. J. L. de
NUTTI, R. M.
CARVALHO, L. V. J. de
FUKUDA, W. G.
Additional Information: R. G. ALCIDES OLIVEIRA, UFRJ; M. J. LUCIA DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; WÂNIA GONÇALVES FUKUDA, CNPMF.
Title: Assessment and degradation study of total carotenoid and ß-carotene in bitter yellow cassava (Manihot esculenta Crantz) varieties.
Publisher: African Journal of Food Science, v. 4, n. 4, p. 148-155, apr. 2010
Language: en
Keywords: Beta-caroteno.
Description: The assessment of the variability of total carotenoid, ß-carotene, all-E, and 13 and 9-Z-ß-carotene isomers in twelve bitter yellow cassava was carried out, as well its degradation in five varieties after flour processing and during storage. HPLC and UV/ visible spectrophotometry were used in sample analyses. Varieties of bitter yellow cassava presented variation in the total carotenoid contents from 1.97 - 16.33 ?g/ bg and the ß-carotene contents varied from 1.37 - 7.66?g/ g. The 13, 9-Z and all-E-ß-carotene isomers were found in all varieties, being all-E-ß-carotene the predominant one. The mean degradation among the roots after processing was of 50%. Total carotenoid complete degradation was observed with less than 30 storage days. It was also observed that the total carotenoid contents in yellow bitter cassava roots varied, probably due to the characteristics of the used varieties. Heat during processing, light and oxygen might have been the agents that most contributed to flour total carotenoids degradation.
Thesagro: Carotenoide
Farinha
Mandioca.
NAL Thesaurus: Cassava
Carotenoids
Beta-carotene
Data Created: 2010-11-25
Appears in Collections:Artigo em periódico indexado (CTAA)

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