Assessment of carotenoids in pumpkins after different home cooking conditions

Assesses the carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after cooking

From:
Department for International Development
Published
1 January 2014
Country:
Brazil
Document Type:
Journal Article
Theme:
Food and Nutrition
Authors:
Viana de Carvalho, J.L., Jaeger de Carvalho, L.M., Koblitz, M.G.B., Neves Cardoso, F. de S., Smiderle, L. de A.S.M.

Abstract

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.

Citation

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

Published 1 January 2014
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