Biofortiﬁcation of crops to enhance provitamin A carotenoids is a strategy to increase the intake where vitamin A deﬁciency presents a widespread problem. Heat, light, and oxygen cause isomerization and oxidation of carotenoids, reducing provitamin A activity. Understanding provitamin A retention is important for assessing eﬃcacy of biofortiﬁed foods. Retention of carotenoids in high-xanthophyll and high-β-carotene maize was assessed after a longterm storage at three temperatures. Carotenoid retention in high-β-cryptoxanthin maize was determined in muﬃns, non-nixtamalized tortillas, porridge, and fried puﬀs made from whole-grain and sifted ﬂour. Retention in eggs from hens fed high-β-cryptoxanthin maize was assessed after frying, scrambling, boiling, and microwaving. Loss during storage in maize was accelerated with increasing temperature and aﬀected by genotype. Boiling whole-grain maize into porridge resulted in the highest retention of all cooking and sifting methods (112%). Deep-fried maize and scrambled eggs had the lowest carotenoid retention rates of 67−78 and 84−86%, respectively.
This work is an output of the HarvestPlus Programme. The Department for International Development is one of the main donors for HarvestPlus.
Sowa, Margaret, Jiaoying Yu, Natalia Palacios-Rojas, Shellen R. Goltz, Julie A. Howe, Christopher R. Davis, Torbert Rocheford, and Sherry A. Tanumihardjo. 2017. Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking. ACS Omega 2 (10): 7320-7328. https://doi.org/10.1021/acsomega.7b01202.
Retention of Carotenoids in Biofortiﬁed Maize Flour and β‑Cryptoxanthin-Enhanced Eggs after Household Cooking
Published 27 October 2017