Assessment of carotenoids in pumpkins after different home cooking conditions

作者：Jaeger de Carvalho Lucia Maria; Sarmet Moreira Smiderle Lara de Azevedo; Viana de Carvalho Jose Luiz; Neves Cardoso Flavio de Souza; Bello Koblitz Maria Gabriela

来源：Food Science and Technology, 2014, 34(2): 365-370.

DOI：10.1590/fst.2014.0058

• pro-vitamin A
• carotenoids
• pumpkin landraces
• C. moschata
• pumpkin meals
• alpha-carotene
• beta-carotene
• beta-carotene isomers

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 alpha- and beta-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, alpha- and beta-carotene, and 9 and 13-Z-beta-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 mu g.g(-1) of total carotenoids, beta-carotene, alpha-carotene, 13-cis-beta-carotene, and 9-Z-beta-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 mu g.g(-1) of total carotenoids, beta-carotene, alpha-carotene, 13-Z-beta-carotene, and 9-Z-beta-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 mu g.g(-1) of total carotenoids, beta-carotene, alpha-carotene, 13-Z-beta-carotene, and 9-Z-beta-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 mu g.g(-1) of total carotenoid, beta-carotene, alpha-carotene, 13-Z-beta-carotene, and 9-Z-beta-carotene, respectively. These results are promising considering that E-beta-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.

• 出版日期2014-6