Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency

Food Chemistry
Sheikh Nazrul IslamMonira Ahsan

Abstract

The present study, in line with a plant-food-based approach to address vitamin A deficiency, reports the analysis of total carotenoids, and trans- and cis-β-carotenes, in different varieties of raw and boiled orange-fleshed sweet potatoes (OFSP). Carotenoids were isolated using acetone-petroleum ether extraction followed by spectrophotometric determination. trans- and cis-β-Carotenes were analyzed by reversed-phase HPLC method using a mobile phase containing acetonitrile:methanol:2-propanol in the ratio of 85:15:33 with 0.01% ammonium acetate. Intra-varietal difference in carotenoids as well as trans- and cis-β-carotenes were noted in both the raw and boiled potatoes. Carotenoid content was found to be higher in the raw potatoes compared to the boiled samples from the same variety. Amongst the OFSP varieties, Kamalasundari (BARI SP-2) was found to contain the most carotenoids in both the raw and boiled samples. β-Carotene was significantly higher in the Kamalsundari and BARI SP-5 varieties. trans-β-Carotene was found to be the major carotenoid in all of the raw potatoes, but boiling was associated with an increase in cis-β-carotene and a decrease in the trans isomer. Kamalsundari and BARI SP-5 orange-fleshed sweet potatoes have...Continue Reading

References

Dec 22, 1999·The Proceedings of the Nutrition Society·R D Semba
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Nov 19, 2009·Journal of Agricultural and Food Chemistry·Mark L FaillaJung Y Kim
Aug 9, 2011·Journal of Agricultural and Food Chemistry·Aurélie BechoffClaudie Dhuique-Mayer

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Citations

Jul 17, 2018·Journal of Animal Physiology and Animal Nutrition·Siaka S Diarra
Feb 10, 2018·Molecular Biotechnology·Wilton MbindaRichard Oduor
Jun 18, 2020·Journal of Food Biochemistry·Adriano do Nascimento SimõesGiuseppina Pace Pereira Lima
Jan 30, 2021·Food Research International·Roberto de Paula do NascimentoMário Roberto Maróstica Junior
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Flora C AmaglohArchileo N Kaaya
Jan 9, 2020·Food Chemistry·Bruno Vieira HumiaFrancine Ferreira Padilha

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