Assessment of carotenoids in pumpkins after different home cooking conditions
Assesses the carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after cooking
Abstract
Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes.
Citation
Jaeger de Carvalho, L.M.; Smiderle, L. de A.S.M.; Viana de Carvalho, J.L.; Neves Cardoso, F. de S.; Koblitz, M.G.B. Assessment of carotenoids in pumpkins after different home cooking conditions. Food Science and Technology (Campinas) (2014) 34 (2) 365-370. [DOI: 10.1590/fst.2014.0058]
Links
Assessment of carotenoids in pumpkins after different home cooking conditions