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.
Jaeger de Carvalho, L.M.; Smiderle, L. de A.S.M.; Viana de Carvalho, J.L.; Neves Cardoso, F. de S.; Koblitz, M.G.B. Assessment of carotenoids in pumpkins after different home cooking conditions. Food Science and Technology (Campinas) (2014) 34 (2) 365-370. [DOI: 10.1590/fst.2014.0058]
Assessment of carotenoids in pumpkins after different home cooking conditions