Pan Zhijun, Sun Yiming, Zhang Fangyuan, Guo Xinbo, Liao Zhihua
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Life Sciences, Southwest University, Chongqing 400715, China.
Foods. 2019 Jun 17;8(6):215. doi: 10.3390/foods8060215.
Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.
类胡萝卜素和叶酸是儿童或孕妇必需补充的两种微量营养素。这两种营养素摄入不足与儿童死亡率和妊娠死亡率较高有关。本研究旨在调查热对甘薯根（SPRs）中类胡萝卜素和叶酸变化的影响。类胡萝卜素通过高效液相色谱法（HPLC）进行鉴定，而叶酸则采用微生物分析法进行估算。加热后总类胡萝卜素明显下降。然而，维生素原化合物β-胡萝卜素的含量在蒸煮过程中表现出惊人的稳定性，并且在某些品种中α-胡萝卜素有所增加，这表明甘薯根可能是解决维生素A缺乏症（VAD）的有效途径。至于总叶酸含量，发现两个品种在热处理后没有显著损失，而其他品种则显著下降。结果表明，蒸煮过程通常会导致类胡萝卜素和叶酸的损失，而α-胡萝卜素和β-胡萝卜素保存良好。本研究提供的信息可能有助于提高加工业的食品质量以及对蒸煮过程中营养变化的理解。
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