Produção Nacional
Revisado por pares
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing
1998; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 18; Issue: 1 Linguagem: Inglês
10.1590/s0101-20611998000100009
ISSN1678-457X
AutoresHelena Maria Pinheiro-Sant’Ana, Paulo César Stringheta, Sebastião César Cardoso Brandão, Héctor Hernando PÁEZ, Valéria Maria Vitarelli de QUEIRÓZ,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoThis study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the analyzed carotenoids ranged from 60.13 to 85.64%. Water cooking without pressure promoted higher retention levels of alpha- and beta-carotene and vitamin A values, while water cooking with pressure promoted higher retention levels of total carotenoids. Dehydration promoted the highest carotenoid losses. The results showed that, among the routinely utilized methods under domestic condition, cooking without pressure, if performed under controlled time and temperature, is the best method as it reduces losses in the amount of alpha- and beta-carotene, the main carotenoids present in the carrots. Despite the significant carotenoid losses, carrots prepared through domestic methods, remain a rich source of provitamin A.
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