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Effect of processing conditions on the content of cis/ trans carotene isomers as provitamin A carotenoids in Korean sweet potato varieties.
- Source :
-
International Journal of Food Sciences & Nutrition . Nov2014, Vol. 65 Issue 7, p821-826. 6p. 1 Color Photograph, 2 Charts, 1 Graph. - Publication Year :
- 2014
-
Abstract
- The present investigation intends to evaluate the changes in the content of cis/trans carotene isomers as provitamin A carotenoids by steaming and roasting processes in the roots of four Korean sweet potato varieties viz. Shinzami, Younwhangmi, Chuwhangmi and Jinhongmi using a liquid chromatography with diode array detection and the negative ion atmospheric pressure chemical ionization mass spectrometric (LC-DAD-APCI/MS) method and UV spectral pattern library created from several reference data. Except Shinzami, the content of all trans β-carotenes was found to slightly decreased or remained constant when steamed or roasted. The content of cis α-/β-carotenes was potentially increased about 2-fold or greater when raw or steamed and the content was slightly decreased while roasted. In Chuwhangmi, the content of 13- cis α-carotene and all trans α-carotenes were rapidly increased when steamed and slightly decreased when roasted. Chuwhangmi exhibited 27.2 mg/100 g DW content of all trans β-carotenes when roasted and thus, it was considered as a relatively superior cultivar. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09637486
- Volume :
- 65
- Issue :
- 7
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Sciences & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 98999774
- Full Text :
- https://doi.org/10.3109/09637486.2013.854742