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Effect of Style of Home Cooking on Retention and Bioaccessibility of Pro‐vitamin A Carotenoids in Biofortified Pumpkin ( Cucurbita moschata Duch.) Genotypes
Author(s) -
Chitchumroonchokchai Chureeporn,
Ribeiro Ediane,
Carvalho Lucia,
Moura Fabiana,
Carvalho Jose,
Failla Mark
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.605.6
Subject(s) - cucurbita moschata , food science , vitamin , carotenoid , biofortification , cucurbita maxima , chemistry , steaming , vitamin c , vitamin a deficiency , horticulture , micronutrient , biology , botany , retinol , biochemistry , medicine , organic chemistry , pathology , alternative medicine
Pumpkin ( Cucurbita moschata Duch) is one of the crop foods targeted for nutritional enhancement by biofortification due to the relatively high content of pro‐vitamin A carotenoids in some varieties. We investigated the effect of three common styles of home cooking of pumpkin on retention and the bioaccessibility of pro‐vitamin A carotenoids in five genotypes of biofortified pumpkin developed by Embrapa. Pulp from three of the biofortified genotypes contained greater than 450 µg/g FW total pro‐vitamin A carotenoids with all‐E‐βC being most abundant. Retention of pro‐vitamin A in pulp after boiling in water or water with 60% sucrose for 5 min or steaming for 7 min decreased pro‐vitamin A content by 5‐22% and 13‐22% in two of the genotypes with highest content of pro‐vitamin A, but there were no losses of pro‐vitamin A in the other genotypes. Bioaccessibility of pro‐vitamin A as assessed by in vitro digestion of cooked pumpkin was poor (0.3‐3.3%). Despite the low efficiency of micellarization, the amount of bioaccessible pro‐vitamin A provided in a 100g serving of boiled and steamed flesh of genotype 58 was approximately 30 and 21%, respectively, of the EAR of vitamin A for children 4‐8 and 9‐13 years of age, respectively.