Red palm oil in the maternal diet increases provitamin A carotenoids in breastmilk and serum of the mother-infant dyad

Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular Musa cultivars of Eastern Democratic Republic of Congo were established through HPLC analysis. The predominant pVACs were all trans ?- and ?-carotene, together constituting about 90% of total pVACs content in raw and processed Musa fruit pulp. The proportion of ?- and ?-carotene was not significantly different in the tested East African Highland Bananas (AAA-EAHB) (‘Nshikazi’ and ‘Vulambya’); in the plantains (‘Musilongo’ and ‘Musheba’), proportion of ?-carotene was almost twice that of ?-carotene. An increase in total pVACs was observed during ripening, with highest levels at ripening stage 3 in all four cultivars. Total pVACs values were as high as 1081µg/100gfw in ‘Vulambya’ and 1819µg/100gfw in ‘Musilongo’. Boiling of the AAA-EAHB and AAB-Plantains resulted to retention of between 40-90% and >95% respectively. Plantains deep-fried in fully-refined palm oil and crude red palm oil for 2 minutes did not seem to lose any pVACs, the levels of total pVACs observed after frying were 100% of what was observed when the fruit was raw. Retinol Activity Equivalents (RAE), in boiled products varied between 22.3 and 173 RAEµg/100gfw, whereas deep fried products had >190 RAEµg/100g edible portion. These results show that the tested AAA-EAHBs and the plantains could meet at least 14% and 30 % of Vitamin A recommended dietary intakes respectively. The findings can therefore guide consumer consumption patterns to maximize vitamin A intake for improved health in these regions and also direct researchers in the selection of Musa cultivars to be incorporated within existing farming systems in the fight against vitamin A deficiency (VAD).

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Palm Oil Carotenoids

Food and Nutrition Bulletin ◽

10.1177/156482659401500212 ◽

1994 ◽

Vol 15 (2) ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Choo Yuen May

Keyword(s):

Palm Oil ◽

High Performance ◽

Elaeis Guineensis ◽

Provitamin A ◽

Carotenoid Content ◽

Crude Palm Oil ◽

Alkyl Esters ◽

Red Palm Oil ◽

Potential Applications ◽

Nutritional Effects

Crude palm oil is the richest natural plant source of carotenoids in terms of retinol (provitamin A) equivalent. This article reports on » the carotenoids found in palm oil, its fractions, byproducts, and derivatives from the Elaeis guineensis and E. oleifera palms, including their hybrids and a back-cross, as well as the carotenoids of pressed palm fibres, second-pressed oil, palm leaves, and palm-derived alkyl esters; » two novel procedures for preparing highly concentrated sources of carotenoids (>80,000 ppm), by recovery by palm alkyl esters, and by retention and concentration in deacidified and deodorized red palm oil; » the carotenoid content and profiles of the above sources obtained by high-performance liquid chromatography; and » nutritional effects of palm oil carotenoids and their potential applications for health promotion and disease prevention.

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Red Palm Oil in the Maternal Diet Improves the Vitamin A Status of Lactating Mothers and Their Infants

Food and Nutrition Bulletin ◽

10.1177/156482650002100206 ◽

2000 ◽

Vol 21 (2) ◽

pp. 144-148 ◽

Cited By ~ 15

Author(s):

L. M. Canfield ◽

R. G. Kaminsky

Keyword(s):

Vitamin A ◽

Palm Oil ◽

Maternal Diet ◽

Red Palm Oil ◽

Vitamin A Status ◽

Lactating Mothers

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SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE

Jurnal Agroindustri ◽

10.31186/j.agroind.8.2.150-158 ◽

2019 ◽

Vol 8 (2) ◽

pp. 150-158

Author(s):

Lia Agustina ◽

Budiyanto Budiyanto ◽

Tuti Tutuarima

Keyword(s):

Vitamin A ◽

Adult Female ◽

Palm Oil ◽

Provitamin A ◽

Content Increase ◽

Carotene Content ◽

Red Palm Oil ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.

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Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing

International Journal of Food Engineering ◽

10.2202/1556-3758.1167 ◽

2008 ◽

Vol 4 (4) ◽

Cited By ~ 4

Author(s):

Inocent Gouado ◽

Adelaide Demasse Mawamba ◽

Ruphine Solange Meyimgo Ouambo ◽

Issa Touridomon Some ◽

Tchouanguep Mbiapo Félicité

Keyword(s):

Vitamin A ◽

Palm Oil ◽

Vitamin A Deficiency ◽

Public Health Problem ◽

Beta Carotene ◽

Provitamin A ◽

Carotenoid Content ◽

Local Market ◽

African Countries ◽

Red Palm Oil

Vitamin A deficiency is a public health problem in developing countries. Cassava is a major staple food for most Africans. Most often, it is processed into dried fermented cassava (commonly called gari) to limit post harvest losses. The white or yellow type of gari can be obtained without or with the addition of red palm oil respectively. However in most African countries, the process is still traditional and the quantity of red palm oil varies from one producer to another. This study aimed to standardize the processing of cassava into gari and determine the carotenoïd content of dried fermented cassava roots cooked with different quantities of red palm oil. Grated samples from 210g of cassava tubers were fermented and fried at 120°C ± 5 for 10 minutes with (yellow gari) and without whole red palm oil (white gari). The quantities of red palm oil used were 2, 3, 4, 5 and 8 ml. The alpha and beta carotene contents of gari (experimental samples) and of yellow gari bought from a local market (commercial samples) were evaluated by HPLC. The organoleptic properties of the gari were assessed using 18 volunteers aged between 20 to 30 years accustomed to gari. From the results, the provitamin A carotenoïd content of gari obtained increased significantly (P< 0.05) with the quantity of oil used and were higher than that of the commercial samples. The alpha carotene ranged from 352.6 ± 5.5 µg/g to 1572.5 ± 15.9 µg/g (for 2 and 8 ml of palm oil respectively) and the beta carotene from 309.7 ± 24.8 µg/g to 1624.3 ± 45.8 µg/g (for 2 and 8 ml of oil respectively). These results suggest that the addition of red palm oil (4 ml/210 g of cassava) during the processing of cassava into yellow gari resulted in good retention of carotenoïd. Gari is a dry product, thus if it is well conserved after processing in dark airtight packages, it could be used as a good tool to reduce vitamin A deficiency.

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Vitamin A Value of Plant Food Provitamin A - Evaluated by the Stable Isotope Technologies

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000183 ◽

2014 ◽

Vol 84 (Supplement 1) ◽

pp. 25-29 ◽

Cited By ~ 7

Author(s):

Guangwen Tang

Keyword(s):

Stable Isotope ◽

Vitamin A ◽

Provitamin A ◽

Animal Origin ◽

Plant Food ◽

Plant Foods ◽

A Value ◽

Provitamin A Carotenoids ◽

Β Carotene

Humans need vitamin A and obtain essential vitamin A by conversion of plant foods rich in provitamin A and/or absorption of preformed vitamin A from foods of animal origin. The determination of the vitamin A value of plant foods rich in provitamin A is important but has challenges. The aim of this paper is to review the progress over last 80 years following the discovery on the conversion of β-carotene to vitamin A and the various techniques including stable isotope technologies that have been developed to determine vitamin A values of plant provitamin A (mainly β-carotene). These include applications from using radioactive β-carotene and vitamin A, depletion-repletion with vitamin A and β-carotene, and measuring postprandial chylomicron fractions after feeding a β-carotene rich diet, to using stable isotopes as tracers to follow the absorption and conversion of plant food provitamin A carotenoids (mainly β-carotene) in humans. These approaches have greatly promoted our understanding of the absorption and conversion of β-carotene to vitamin A. Stable isotope labeled plant foods are useful for determining the overall bioavailability of provitamin A carotenoids from specific foods. Locally obtained plant foods can provide vitamin A and prevent deficiency of vitamin A, a remaining worldwide concern.

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