Mugode Luke, Ha Barbara, Kaunda Augustine, Sikombe Thelma, Phiri Sidney, Mutale Raphael, Davis Christopher, Tanumihardjo Sherry, De Moura Fabiana F
National Institute of Scientific and Industrial Research (NISIR) , P.O. Box 310158, 15302 Lusaka, Zambia.
J Agric Food Chem. 2014 Jul 9;62(27):6317-25. doi: 10.1021/jf501233f. Epub 2014 Jun 27.
Provitamin A biofortified maize hybrids were developed to target vitamin A deficient populations in Africa. The purpose of this study was to evaluate the degradation of carotenoids after milling, cooking, and storage among biofortified varieties released in Zambia. The biofortified maize hybrids contained 7.5 to 10.3 μg/g dry weight (DW) of provitamin A as measured by β-carotene equivalents (BCE). There was virtually no degradation due to milling. The BCE retention was also high (>100%) for most genotypes when the maize was cooked into thick (nshima) and thin porridge, but showed a lower BCE retention (53-98%) when cooked into samp (dehulled kernels). Most of the degradation occurred in the first 15 days of storage of the maize as kernels and ears (BCE retention 52-56%) which then stabilized, remaining between 30% and 33% of BCE after six months of storage. In conclusion, most of the provitamin A degradation in biofortified maize hybrids occurred during storage compared with cooking and the magnitude of this effect varied among genotypes.
维生素A原生物强化玉米杂交种是为非洲维生素A缺乏人群培育的。本研究的目的是评估赞比亚发布的生物强化品种在碾磨、烹饪和储存后类胡萝卜素的降解情况。通过β-胡萝卜素当量（BCE）测定，生物强化玉米杂交种的维生素A原含量为7.5至10.3μg/g干重（DW）。碾磨几乎不会导致降解。当玉米煮成浓（玉米糊）和稀粥时，大多数基因型的BCE保留率也很高（>100%），但煮成碎粒（去壳谷粒）时BCE保留率较低（53-98%）。大多数降解发生在玉米作为谷粒和果穗储存的前15天（BCE保留率52-56%），之后趋于稳定，储存六个月后BCE保留率在30%至33%之间。总之，与烹饪相比，生物强化玉米杂交种中大多数维生素A原的降解发生在储存期间，且这种影响的程度因基因型而异。
