Enhanced bioaccessibility of β‐carotene from yellow‐orange vegetables and green leafy vegetables by domestic heat processing

Abstract

Effect of heat treatment involved in domestic cooking on the bioaccessibility of b-carotene from yelloworange as well as green leafy vegetables was evaluated. Heat treatment of these vegetables by pressurecooking, stir-frying and open-pan boiling had a beneficial influence on the bioaccessibility of b-carotene. The extent of increase in the per cent bioaccessibility of b-carotene as a result of pressure-cooking was 21-84%. Stir-frying in presence of a small quantity of oil brought about an enormous increase in the bioaccessibility of b-carotene from these vegetables, the extent of increase being 67-191%. Open-pan boiling of vegetables increased the bioaccessibility of b-carotene in the range 23-36%. Thus, among the three domestic heat processing methods, stir-frying results in maximum bioaccessibility of this provitamin. The use of suitably heat-processed vegetable sources of b-carotene could form a dietary strategy to derive this micronutrient maximally by the population dependent on plant foods.

Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods

“…A modified method described by Veda, Platel, and Srinivasan () was employed for extraction and subsequent determination of bioaccessible total carotenoid from aqueous fractions of samples. A suitable volume of aqueous fractions was added to acetone (1:1; v/v) followed by petroleum ether (2:1; v/v) and mixed for 1 hr.…”

“…Petroleum ether layer collection and recording of the OD of extraction was performed as it is described for raw and cooked samples. Percent bioaccessibility (%) was calculated as the percentage of carotenoid estimated in aqueous fraction (µg/100 g) to the carotenoid content in the cooked sample (µg/100 g) as described by Veda, Platel, and Srinivasan ().…”

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange‐fleshed sweetpotatoes

“…Lipkie et al (2013) also observed improved bioaccessibility with addition of 10% oil in porridge prior to simulated digestion. Stir-frying of carotene-rich food was reported to lead to high carotene bioaccessibility (Garrett et al, 2000;Veda et al, 2010). Authors attributed improved carotene micellarisation efficiency to addition of oil, as oil can facilitate incorporation of carotene into the mixed micelle during digestion.…”

Effect of a multi‐step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

“…Green leafy vegetables, red palm oil (RPO) and palm nuts are grown and consumed throughout West Africa. Depending on soil and agro-climatic conditions, these foods can be rich in b-carotene (Shukla & Singh, 2000;Veda et al, 2010). In Africa and Asia, amaranth leaves (Amaranthus cruentus) are an inexpensive source of protein, carotenoids, vitamin C, dietary fibre and essential minerals (Prakash & Pal, 1991;Shukla et al, 2003Shukla et al, , 2006Adebooye et al, 2008).…”

“…blanching, boiling, cooking, frying) have very distinct effects on the carotenoid pattern of processed food (Mayer-Miebach & Spiesz, 2003). While the heat treatment involved in cooking is a necessary step in making the food palatable and in improving the digestibility of food components, undesirable changes associated with cooking are a reduction in micronutrient contents caused by chemical reactions (Veda et al, 2010). At lower temperatures (60 -100°C), most carotenoids are well retained and isomerisation is negligible during blanching, pasteurisation, cooking, low temperature drying and frying (Maiani et al, 2009).…”