Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar

Journal Title: Journal of Applied Life Sciences International - Year 2016, Vol 5, Issue 1

Abstract

This research was conducted to evaluate the changes in β-carotene (the major pro-vitamin A) associated with processing of sweet potatoes, Total β-carotene of a sweet potato cultivar (Ex-Igbariam) was quantified using High Performance Liquid Chromatography (HPLC). The level of retention (%R) of β-carotene was calculated. The all-trans and cis isomers of β-carotene were also quantified. Processing methods used were boiling, roasting, deep fat-frying and oven drying. β-carotene retention after oven drying and roasting was highly significant (P<o.o5) when compared to boiling and deep fat-frying. The total β-carotene concentration for the oven dried (29.25 µg/g) and roasted samples (23.53 µg/g) were about twice the concentration of the unprocessed (13.08 µg/g). Processing by boiling showed low β-carotene retention (38%) when compared with the unprocessed (100%). It also showed higher levels of the cis isomers of β-carotene which has less vitamin A activity. The all-trans geometrical isomer of β-carotene was greater than the cis geometrical isomer fractions in both the oven dried and roasted samples. The overall results show that oven drying and roasting improved the retention of pro-vitamin A activity in this sweet potato cultivar and that the all-trans configuration which is associated with higher nutrient value is still largely retained even after using these processing methods. There is the need to develop an appropriate method of identifying the isomers formed after processing by frying since the method applied in this research could not separate different isomers of fried samples.

Authors and Affiliations

A. N. Ukom, P. C. Ojimelukwe

Keywords

Related Articles

Water Quality Assessment of the New Calabar River

Water is one essential natural resource whose quality must be periodically assessed and managed. This study was conducted within the Choba portion of the New Calabar River. Surface water samples were collected from three...

A Combination of Curcumin from Turmeric and Alpha-linolenic Acid Shows Antagonism with MCF-7 Breast Cancer Cells in Phenol-red Free Medium

Aims: To determine the total phenols content and antioxidant capacity for turmeric and curcumin, and to assess the effect of alpha-Linolenic acid (ALA) combinations treatments on MCF-7 breast cancer cell viability and in...

Asymptomatic Bacteriuria Prevalence among Primary School Children in the Federal University of Technology, Akure (Futa), Ondo State, Nigeria

A study was carried out to determine the prevalence of bacteriuria among primary school children in The Federal University of Technology, Akure. One hundred and fifty (150) Mid-Stream Urine (MSU) samples were collected f...

Vitamins C and E Alleviate Nephrotoxicity-induced by Potassium Bromate in Rats

Potassium bromate (KBrO3) is widely used in foods and water, in spite of its well-known oxidative cell and tissue damage. Therefore; vitamins C (vit C) and E (vit E) are examined to alleviate its nephrotoxicity. For this...

Phenotypic Correlations between External and Internal Egg Quality Traits of Coturnix Quails Reared under Intensive Housing System

Aims: The present study investigated phenotypic correlations between external and internal egg quality traits in Japanese quail. Study Design: Laboratory analysis was carried out using sensitive scale and Vernier calipe...

Download PDF file
  • EP ID EP351862
  • DOI 10.9734/JALSI/2016/22265
  • Views 91
  • Downloads 0

How To Cite

A. N. Ukom, P. C. Ojimelukwe (2016). Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar. Journal of Applied Life Sciences International, 5(1), 1-7. https://europub.co.uk./articles/-A-351862