Provitamin a activity of Brazilian carrots: leaves and roots, raw and cooked and their chemical composition

Food Science and Technology (Campinas)

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   
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