%0 Journal Article
%T Retention of total carotenoid and ¦Â-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking
%A Lucia M. J. Carvalho
%A Alcides R. G. Oliveira
%A Ronoel L. O. Godoy
%A Sidney Pacheco
%J Food & Nutrition Research
%D 2012
%I Co-Action Publishing
%R 10.3402/fnr.v56i0.15788
%X Background: 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, ¦Â-carotene, and its all-E-, 9-, and 13-Z-¦Â-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. Design: The total carotenoid, ¦Â-carotene, and its all-E-, 9-, and 13-Z-¦Â-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 ¦Ìg/g and total ¦Â-carotene from 1.99 to 10.32 ¦Ìg/g. The ¦Â-carotene predominated in all the roots. The H¨ªbrido 2003 14 08 cultivar presented the highest ¦Â-carotene content after cooking methods 1 and 3. The 1153 ¨C Klainasik cultivar presented the highest 9-Z-¦Â-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 ¨C Vermelhinha and that of ¦Â-carotene for the H¨ªbrido 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 ¦Â-carotene retention in all the cultivars. Conclusion: Differences were found in the cooking methods among the samples regarding total carotenoid or ¦Â-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ¦Â-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.
%K sweet yellow cassava
%K carotenoid retention
%K ¦Â-carotene
%K home cooking methods
%U http://www.foodandnutritionresearch.net/index.php/fnr/article/view/15788/21211