Wu, X. and Sun, C. and Yang, L. and et al, . (2008) β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5. Innovative Food Science and Emerging Technologies, 9. pp. 581-586.
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Abstract
To compare the β-carotene contents in different Chinese sweet potato (SP) varieties and to choose a variety of SP rich in β-carotene for the study of the effect of processing methods on β-carotene retention, β-carotene in thirteen varieties of sweet potato from China was measured by HPLC. The results showed that β-carotene contents were significantly correlated with SP flesh colours, with the orange-red fleshed SP varieties being higher in β-carotene. β-carotene contents in SP were affected by many factors, and this was demonstrated using the variety of Yanshu No.5, showing that the β-carotene contents in SP grown in different farming sites in the same area ranged from 53.2 to 84.3 mg kg−1 fresh weight. Moreover, β-carotene distributes unevenly in one SP root, with highest concentrations in the core. The β-carotene content was positively related to the root size. Five processing methods including boiling, steaming, microwave cooking, frying, and post steam-drying were simulated in the study to check their effects on the true retention of β-carotene in SP. Compared to boiling, steaming resulted in much more loss of β-carotene and microwave cooking resulted in the biggest loss of β- carotene among the five processing methods. Industrial relevance: Orange-fleshed sweet potato can be prepared for sale and consumption, using methods that protect the β-carotene content. This can aid in promoting sweet potato as a staple food as well as a snack food for supplying vitamin A for both rural and urban populations. Prepared orange-fleshed sweet potato can contribute to alleviating vitamin A deficiency in China as well as other low-income countries.
| Item Type: | Article |
|---|---|
| Additional Information: | This study was supported financially by HarvestPlus China. The authors are very grateful to Dr. Shakuntala Haraksingh Thilsted, Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Denmark for assisting with the design of the study and reviewing the paper, and Dr. Chunyi Zhang, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences for his valuable suggestions in writing this paper. |
| Uncontrolled Keywords: | Sweet potato varieties, β-carotene, True retention, Processing methods |
| Author Affiliation: | West China School of Public Health, Sichuan University, No. 17, Section 3, South Renmin Road, Chengdu, Sichuan 610041, China |
| Subjects: | Crop Improvement |
| Divisions: | Other Crops |
| Depositing User: | Mr Siva Shankar |
| Date Deposited: | 21 Jun 2012 10:06 |
| Last Modified: | 21 Jun 2012 10:07 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/6155 |
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