Díaz-Gómez Joana, Ramos Antonio Javier, Zhu Changfu, Martín-Belloso Olga, Soliva-Fortuny Robert
Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio Center, Av. Rovira Roure 191, 25198, Lleida, Spain.
Plant and Forestry Science Department, University of Lleida - Agrotecnio Center, Av. Rovira Roure 191, 25198, Lleida, Spain.
Plant Foods Hum Nutr. 2017 Jun;72(2):113-119. doi: 10.1007/s11130-017-0604-7.
Maize is a staple food crop in many developing countries, hence becoming an attractive target for biofortification programs toward populations at risk of micronutrient deficiencies. A South African white endosperm maize inbred line was engineered with a carotenogenic mini-pathway to generate high-carotenoid maize, which accumulates β-carotene, lutein and zeaxanthin. As maize porridge is a traditional meal for poor populations in sub-Saharan African countries, high-carotenoid maize was used as raw material to prepare different maize meals. The objective of this work was to assess the impact of popular home-cooking techniques and different cooking parameters (temperature, time and pH) on the final carotenoid content in the cooked product, using a spectrophotometric technique based on the mean absorption of carotenoids at 450 nm. Carotenoid levels were not only preserved, but also enhanced in high-carotenoid maize porridges. The carotenoid content was increased when temperatures ≤95 °C were combined with short cooking times (10-60 min). The most optimum thermal treatment was 75 °C/10 min. When treated under those conditions at pH 5, high-carotenoid maize porridges doubled the initial carotenoid content up to 88 μg/g dry weight. Regarding to cooking techniques, the highest carotenoid content was found when unfermented thin porridges were prepared (51 μg/g dry weight of high-carotenoid maize porridge). We conclude that high-carotenoid maize may contribute to enhance the dietary status of rural populations who depend on maize as a staple food.
玉米是许多发展中国家的主食作物，因此成为针对有微量营养素缺乏风险人群的生物强化计划的一个有吸引力的目标。一个南非白胚乳玉米自交系通过一个类胡萝卜素生成小途径进行改造，以培育出高类胡萝卜素玉米，这种玉米积累β-胡萝卜素、叶黄素和玉米黄质。由于玉米粥是撒哈拉以南非洲国家贫困人口的传统食物，高类胡萝卜素玉米被用作原料来制作不同的玉米食品。这项工作的目的是使用基于类胡萝卜素在450纳米处平均吸光度的分光光度技术，评估常见家庭烹饪技术和不同烹饪参数（温度、时间和pH值）对烹饪后产品最终类胡萝卜素含量的影响。高类胡萝卜素玉米粥中的类胡萝卜素水平不仅得以保留，而且还有所提高。当温度≤95°C并结合较短烹饪时间（10 - 60分钟）时，类胡萝卜素含量会增加。最适宜的热处理条件是75°C/10分钟。在pH值为5的条件下进行该处理时，高类胡萝卜素玉米粥的类胡萝卜素含量比初始含量增加了一倍，达到88微克/克干重。关于烹饪技术，未发酵稀粥（高类胡萝卜素玉米粥干重为51微克/克）的类胡萝卜素含量最高。我们得出结论，高类胡萝卜素玉米可能有助于改善依赖玉米作为主食的农村人口的饮食状况。
