Avaliação e Estudo da Retenção de Carotenóides Totais e b-caroteno em Mandioca Amarela Mansa e Brava / Total Carotenoids and b-carotene Evaluation and Retention Study in Sweet and Bitter Yellow Cassava

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

In the last ten years were accomplished efforts, in the way of identify new varieties of able yellow cassava of contribute in the quality nutritional improvement in the populations with malnutrition problems, situated in the tropics and, particularly in the Brazilian northeast, where the cassava constitutes one of the main cultivations and almost the only nutrients source. The cassava culture of yellow coloration can be a carotenoids excellent source precursory of the vitamin A. The present dissertation objectived was to evaluate carotenoids total and -carotene contents in varieties of bitter and sweet yellow cassava and its retention after processing. The roots were analyzed in Embrapa Agroindústria de Alimentos, Rio de Janeiro., Where it accomplished itself carotenoids analyses total, for spectrophotometer and of -carotene for High Performance Chromatography Liquid. The analysis of the -carotene contained in the roots was evaluated after obtainment standard of -carotene from the carrot (Daucus carota, L.). Also were determined isomers trans, 13 and 9-cis--carotene. Were used 28 samples, being, twelve of bitter yellow cassava and eleven of sweet used in the variability study (23) and five other varieties of bitter yellow cassava and all the 11 sweet were evaluated for the retention study. The roots retention study of bitter cassava initiated after the flour obtainment and for the sweet were accomplished three cooking process home, being: a) cooking Root completely covered with water in pan without lid; b) cooking Root completely covered with water in pan with lid; c) Root cooking partially covered with water in pan with lid; And the accomplishment of a fry test in the root that presented larger % of real retention of -carotene. The variability found in the varieties of bitter yellow cassava revealed total carotenoids contents more elevated total when compared to that of sweet yellow cassava. However, the proportion verification of -carotene regarding the total carotenoids contents, it was larger in the varieties of sweet yellow cassava. Among isomers trans, 13 and 9-cis of the -carotene, isomer trans was predominant, however isomers 13 and 9-cis they presented in significant quantities regarding the total carotenoids content. Regarding carotenoids retention in the flour, that carotenoids was observed were degraded during the production process (50% on an average) and during the storage, in environment terms, total degradation with less than thirty days. Total Carotenoids retention regarding cooking process presented percentile of retention elevated in some varieties, however, there was not a cooking condition that stood out regarding carotenoids retention studied. The same was observed in the retention of the - carotene. Prevailing cooking process individual behavior for varieties of sweet yellow cassava. Regarding the fryer carotenoids retention studied also decreased with the processing. Carotenoids variability presented the individual potential of the varieties, in the retention prevailed the heat effect in each process applied with total degradation of carotenoids in the flour different effects in the sweet cassavas.

ASSUNTO(S)

retenção b-carotene b-caroteno manihot esculenta mandioca amarela retention ciencia e tecnologia de alimentos yellow cassava

ACESSO AO ARTIGO

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