Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

Pan, Zhijun; Sun, Yiming; FangYuan, Zhang; Guo, Xinbo; Liao, Zhihua

doi:10.3390/foods8060215

Cited by 20 publications

(12 citation statements)

References 18 publications

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“…Two main mechanisms are described as being involved in folate losses, leaching into the surrounding liquid and oxidation during heat treatment [ 35 ]. The effect of different processing methods on folate content using the most common plant origin sources, such as legumes, grain products, green leafy and other vegetables, has been studied in recent years [ 32 , 36 , 37 , 38 , 39 , 40 ]. Delchier et al [ 41 ] reviewed folate content and stability in fruit and vegetables under most studied processes such as boiling, blanching, steaming, freezing, canning and juicing.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Czarnowska-Kujawska

Draszanowska

Gujska

2020

Foods

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Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455–631 µg/100 g and 612–715 µg/100 g, respectively, than the most folate-abundant plant foods. These findings are important as they demonstrate that processed liver has the potential to improve the supply of folate and meet the recommended daily requirements, particularly when folate deficiency is common worldwide.

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Section: Resultsmentioning

confidence: 99%

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Czarnowska-Kujawska

Draszanowska

Gujska

2020

Foods

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“…Folate retention has recently been studied in most common plant-derived sources, such as legumes, grain products, green leafy and other vegetables. Significant folate losses after cooking using different methods, such as steaming, blanching, boiling, microwaving, canning, or sous-vide cooking, reaching even up to 70–95% of initial folate content have been reported, both under domestic conditions and on an industrial scale [ 3 , 7 , 23 , 25 , 60 , 61 , 62 ]. The current results showed a considerable difference in the stability of the two folate vitamers, 5-CH 3 -H 4 folate and 10-HCO-folic acid, during egg hard-boiling ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

et al. 2021

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This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.

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“…α-Car and β-Car are important provitamin A carotenoids found in Cucurbita pepo, Daucus carota, Ipomoea batatas, and some cultivars of apricot, beans, and squash at high concentrations [48,49]. However, these provitamin A carotenoids were found in green leaves at low concentrations.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Lipophilic Antioxidants in the Leaves of Kaempferia parviflora Wall. Ex Baker Using LC–MRM–MS and GC–FID/MS

et al. 2021

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Lipophilic metabolites such as carotenoids, fatty acids, vitamin K1, phytosterols, and tocopherols are important antioxidants that are used in the cosmetics, foods, and nutraceutical industries. Recently, there has been a growing demand for the use of byproducts (wastes) as a potential source of industrially important compounds. The leaves of Kaempferia parviflora (black ginger) (KP-BG) are major byproducts of KP-BG cultivation and have been reported to contain several bioactive metabolites; however, the composition of lipophilic metabolites in KP-BG leaves has not been examined. In this study, the lipophilic antioxidant profile was analyzed in the leaves of KP-BG plants grown in vitro and ex vitro. Lipophilic compounds, namely carotenoids (80.40–93.84 µg/g fresh weight (FW)), tocopherols (42.23–46.22 µg/g FW), phytosterols (37.69–44.40 µg/g FW), and vitamin K1 (7.25–7.31 µg/g FW), were quantified using LC–MRM–MS. The fatty acid profile of the KP-BG leaves was identified using GC–FID/MS. The content of individual lipophilic compounds varied among the KP-BG leaves. Ex vitro KP-BG leaves had high levels of lutein (44.38 µg/g FW), α-carotene (14.79 µg/g FW), neoxanthin (12.30 µg/g FW), β-carotene (11.33 µg/g FW), violaxanthin (11.03 µg/g FW), α-tocopherol (39.70 µg/g FW), α-linolenic acid (43.12%), palmitic acid (23.78%), oleic acid (12.28%), palmitoleic acid (3.64%), total carotenoids (93.84 µg/g FW), and tocopherols (46.22 µg/g FW) compared with in vitro KP-BG leaves. These results indicate that ex-vitro-grown KP-BG leaves could be used as a valuable natural source for extracting important lipophilic antioxidants.

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Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

Cited by 20 publications

References 18 publications

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

Analysis of Lipophilic Antioxidants in the Leaves of Kaempferia parviflora Wall. Ex Baker Using LC–MRM–MS and GC–FID/MS

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