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carotene/solanum tuberosum
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Pagina 1 a partire dal 165 risultati
The potato carotenoid cleavage dioxygenase 4 catalyzes a single cleavage of β-ionone ring-containing carotenes and non-epoxidated xanthophylls.
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Down-regulation of the potato carotenoid cleavage dioxygenase 4 (StCCD4) transcript level led to tubers with altered morphology and sprouting activity, which also accumulated higher levels of violaxanthin and lutein leading to elevated carotenoid amounts. This phenotype indicates a role of this
In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato.
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Orange-fleshed sweet potato (OFSP) is currently promoted in parts of sub-Saharan Africa as a biofortified staple food with large potential to provide considerable amounts of provitamin A carotenoids. However, the bioaccessibility of provitamin A carotenoids from OFSP has not been widely
Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
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Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate
Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice.
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Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC
Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria.
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BACKGROUND
The aim of the work was to study the effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor contents of orange-fleshed sweet potato amala. The most common sweet potato in Nigeria is white or yellow fleshed, which is very low in provitamin A.
Development and Identification of SSR Markers Associated with Starch Properties and β-Carotene Content in the Storage Root of Sweet Potato (Ipomoea batatas L.).
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Sweet potato (Ipomoea batatas L.) is a nutritious food crop and, based on the high starch content of its storage root, a potential bioethanol feedstock. Enhancing the nutritional value and starch quantity of storage roots are important goals of sweet potato breeding programs aimed at developing
Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
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Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were
The Ratio of Carotene to Carotenoid Pigments in Sweet-potato Varieties.
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The fleshy roots of the sweet potato are shown to contain appreciable amounts of yellow pigments other than beta-carotene. The carotene/total-pigment ratio varies among different varieties and within varieties. In the varieties tested, the carotene/total-pigment ratio increased with increase in
Sweet potato beta-carotene bioefficacy is enhanced by dietary fat and not reduced by soluble fiber intake in Mongolian gerbils.
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Orange-fleshed sweet potato (OFSP) is an important source of beta-carotene (betaC). Provitamin A bioefficacy from plant foods is influenced by dietary fat and fiber. We fed 3% OFSP powder diets with varying amounts of fat and soluble fiber to vitamin A (VA)-depleted Mongolian gerbils (n = 85) for 3
Effect of processing conditions on the content of cis/trans carotene isomers as provitamin A carotenoids in Korean sweet potato varieties.
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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
Retention and bioaccessibility of β-carotene in blended foods containing orange-fleshed sweet potato flour.
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The retention and bioaccessibility of β-carotene (BC) in blended foods made with part orange-fleshed sweet potato (OFSP) flour (30%) were examined. Chapatis and porridges were prepared by local processors under field conditions (FC) in Uganda (n=10). While the retention of all-trans-BC in porridges
Grapefruit juices impair the bioaccessibility of β-carotene from orange-fleshed sweet potato but not its intestinal uptake by Caco-2 cells.
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Among various factors influencing β-carotene (Bc) bioavailability, information on interactions between carotenoids or other micronutrients such as flavonoids during a meal that contains different plant-derived foods is quite limited. Because orange-fleshed sweet potato (OFSP) is an important Bc-rich
Effects of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene in orange-fleshed sweet potato.
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The effects of different preparation methods on the bioaccessibility of β-carotene in orange-fleshed sweet potato (OFSP), an important food crop in sub-Saharan Africa, have been evaluated using an in vitro digestion procedure. The preparation methods included, on fresh roots, boiling followed by
Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin.
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The antioxidant profile of 23 native Andean potato cultivars has been investigated from a human nutrition perspective. The main carotenoid and tocopherol compounds were studied using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) and a fluorescence detector,
The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
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BACKGROUND
Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers
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