Food Science and Technology (Campinas) | |
Provitamin a activity of Brazilian carrots: leaves and roots, raw and cooked and their chemical composition | |
Ligia Bicudo Almeida-muradian1  Veronica Popp1  Marcela Paiva Farias1  | |
[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição ExperimentalSão Paulo,Brasil | |
关键词: carotenoids; provitamin A; carrot leaves; carrots; carotenóides; pró-vitamina A; folha de cenoura; cenoura; | |
DOI : 10.1590/S0101-20611997000200011 | |
来源: SciELO | |
【 摘 要 】
The purpose of this study was to determine through carotenoid analysis, the provitamin A value of two carrots (Daucus carota L.) cultivars (Brasilia and Beta3), leaves and roots, raw and submitted to two ways of cooking: boiling and microwave. Proximate analysis results are also presented for a better characterization of these vegetables (moisture, ash, lipids, proteins, fiber and total carbohydrates). The main carotenoids sources of provitamin A in this vegetable, both in leaves or roots was β-carotene and α-carotene. α-carotene shows half of the provitamin A value of β-carotene. Samples of the Brasilia cultivar presented the better provitamin A value both for leaves and roots. The results for raw samples of the Brasilia cultivar were 464.48 RE/100g for leaves and 606.42 RE/100g for roots. There were no significant losses of provitamin A with the boiling or microwave cooking methods used.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
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RO202005130079460ZK.pdf | 3480KB | download |