Assessment of carotenoids in pumpkins after different home cooking conditions

Food Science and Technology (Campinas)

Lucia Maria Jaeger De Carvalho²  Lara De Azevedo Sarmet Moreira Smiderle²  José Luiz Viana De Carvalho¹  Flavio De Souza Neves Cardoso²  Maria Gabriela Bello Koblitz¹ 

[1] ,Universidade Federal do Rio de Janeiro Faculdade de Farmácia Centro de Ciências da SaúdeRio de Janeiro RJ ,Brasil

关键词: pro-vitamin A;    carotenoids;    pumpkin landraces;    C. moschata;    pumpkin meals;    α-carotene;    β-carotene;    β-carotene isomers;   

DOI  :  10.1590/fst.2014.0058

来源: SciELO

【 摘 要 】

Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

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