Pharmacy College, Universidade Federal do Rio de Janeiro, Ilha do Fundão, Rio de Janeiro, Brazil.
Food Nutr Res. 2012;56. doi: 10.3402/fnr.v56i0.15788. Epub 2012 Mar 26.
Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source.
The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods.
The total carotenoid, β-carotene, and its all-E-, 9-, and 13-Z-β-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate.
The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total β-carotene from 1.99 to 10.32 µg/g. The β-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest β-carotene content after cooking methods 1 and 3. The 1153 - Klainasik cultivar presented the highest 9-Z-β-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 - Vermelhinha and that of β-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or β-carotene retention in all the cultivars.
Differences were found in the cooking methods among the samples regarding total carotenoid or β-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or β-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.
在过去的十年中，人们做出了巨大的努力来鉴定木薯品种，以改善营养不良人群的维生素 A 营养状况，尤其是在巴西东北部，木薯是那里的主要且基本上唯一的营养来源。
本研究旨在评估七种黄色甜木薯根中的总类胡萝卜素、β-胡萝卜素及其全-E-、9-和 13-Z-β-胡萝卜素异构体的含量，并评估在三种煮沸烹饪方法后的保留率。
通过紫外/可见光谱法和高效液相色谱法分别测定黄色甜木薯样品中的总类胡萝卜素、β-胡萝卜素及其全-E-、9-和 13-Z-β-胡萝卜素异构体，所有分析均重复三次。
生木薯根中的总类胡萝卜素含量为 2.64 至 14.15 µg/g，总 β-胡萝卜素含量为 1.99 至 10.32 µg/g。所有根中的 β-胡萝卜素都占主导地位。Híbrido 2003 14 08 品种在方法 1 和方法 3 烹饪后β-胡萝卜素含量最高。在方法 3 烹饪后，1153 - Klainasik 品种的 9-Z-β-胡萝卜素含量最高。1456 - Vermelhinha 品种的总类胡萝卜素保留率最高，Híbrido 2003 14 11 品种的β-胡萝卜素保留率最高，两者均在方法 1 烹饪后。评估家庭烹饪方法后黄色甜木薯的实际保留率（RR%），发现差异可归因于总初始类胡萝卜素含量。然而，没有一种烹饪方法在所有品种中都能均匀地提高总类胡萝卜素或 β-胡萝卜素的保留率。
在总类胡萝卜素或 β-胡萝卜素保留方面，不同的烹饪方法在样本之间存在差异，这表明需要进一步分析品种的不同行为。然而，观察到总类胡萝卜素或 β-胡萝卜素的高保留率可以最大限度地减少低收入人群的维生素 A 缺乏。
