scholarly journals Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Rosita D. Chandra ◽  
Chandra A. Siswanti ◽  
Monika N. U. Prihastyanti ◽  
Heriyanto ◽  
Leenawaty Limantara ◽  
...  
Keyword(s):  
Vitamin A ◽  
Organic Acids ◽  
High Performance ◽  
Food Resource ◽  
Dry Weight ◽  
Provitamin A ◽  
Gas Chromatography Mass Spectrometry ◽  
Musa Paradisiaca ◽  
Provitamin A Carotenoids ◽  
Ripening Stages

Banana cultivars that are rich in provitamin A carotenoids and other nutrients may offer a potential food source to help alleviate vitamin A deficiencies, particularly in developing countries. The local plantain type banana, Agung Semeru (Musa paradisiaca L.), was investigated, in order to analyse the changes in the compositions of the provitamin A carotenoids and metabolite compounds, including the amino acids, organic acids, and sugars, during the ripening stage as this banana is widely processed for food products in either the unripe, ripe, or overripe stages. The bananas that had reached the desired ripening stages were subjected to high-performance liquid chromatography (HPLC) analysis, and the results indicated that the total provitamin A carotenoid concentrations ranged between 4748.83 μg/100 g dry weight (dw) and 7330.40 μg/100 g dw, with the highest level of vitamin A activity at 457.33±5.18 μg retinol activity equivalents (RAE)/100 g dw. Compared to the Cavendish variety, which is consumed worldwide, the Agung Semeru banana had vitamin A activity that was 40 to 90 times higher, dependent on the stage of ripening. The breakdown of the starch during the ripening stages resulted in an increase of its sugar compounds, such as sucrose, fructose, and glucose, as well as its dominant organic acids, such as malic acid, oxalic acid, and citric acid, which were observed using gas chromatography-mass spectrometry (GC-MS) during the ripening stages. The findings of this study show that the Agung Semeru banana is a promising fruit that could be widely produced as a nutritional and energy food resource, due to its high levels of vitamin A activity and sugars.

The Development of Flake Containing Provitamin A Carotenoids From Blend of Banana and Yellow-Fleshed Sweet Potato

2021 ◽  
Vol 3 (2) ◽  
pp. 36
Author(s):  
Rosita Dwi Chandra ◽  
Chandra Ayu Siswanti ◽  
Renny Indrawati ◽  
Heriyanto Heriyanto ◽  
Tatas H. P. Brotosudarmo
Keyword(s):  
Vitamin A ◽  
Moisture Content ◽  
Shelf Life ◽  
Sweet Potato ◽  
Vitamin A Deficiency ◽  
Food Resource ◽  
Provitamin A ◽  
National Standard ◽  
Food Sources ◽  
Provitamin A Carotenoids

As vitamin A deficiency (VAD) remains a health problem in Indonesia, fulfilling the requirement of vitamin A from the daily diet is of importance, especially for children. Consuming food sources rich in provitamin A carotenoids, such as bananas and yellow-fleshed sweet potatoes, is one alternative to reduce the number of VADs. Raw materials have been known for their short shelf life due to high moisture content. Therefore, processing them into dry products such as flakes can be one method to extend the shelf life of a product. The utilisation of Agung Semeru banana and Papua Solossa yellow-fleshed sweet potato into flakes containing provitamin A carotenoids was conducted in this study. Through focus group evaluation, flake F2 that was made from blend of banana puree (BP), banana flour (BF), and sweet potato flour (SPF) with ratio 6:1:3 (w/w/w) was selected as the most preferred flake, and was liked by 77% of panelists in the following organoleptic appraisal. Comprising the total carotenoid by 1926.73 µg/100 g dw, vitamin A activity around 58.45 µg RAE/100 g dw, and high amount of carbohydrate, along with ash that represents minerals, this flake can be considered as a nutritional and energy food resource. However, this product is in short of meeting the recommendation of protein and fat given by Indonesian national standard, with slightly higher moisture content. Hence, it requires some improvement by serving it with milk and/or legumes, as well as selecting a proper packaging material and method.

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

2014 ◽  
Vol 84 (Supplement 1) ◽  
pp. 25-29 ◽  
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.

scholarly journals Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

2012 ◽  
Vol 2 (2) ◽  
pp. 60 ◽  
Author(s):  
Beatrice Nakhauka Ekesa ◽  
Judith Kimiywe ◽  
Inge Van den Bergh ◽  
Guy Blomme ◽  
Claudie Dhuique-Mayer ◽  
...  
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Democratic Republic ◽  
Democratic Republic Of Congo ◽  
Vitamin A Deficiency ◽  
Provitamin A ◽  
Local Processing ◽  
Dietary Intakes ◽  
Republic Of Congo ◽  
Provitamin A Carotenoids

<p>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 <em>Musa</em> cultivars of Eastern Democratic Republic of Congo were established through HPLC analysis. The predominant pVACs were all <em>trans</em> ?- and ?-carotene, together constituting about 90% of total pVACs content in raw and processed <em>Musa</em> 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 &gt;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 &gt;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 <em>Musa</em> cultivars to be incorporated within existing farming systems in the fight against vitamin A deficiency (VAD).</p>

scholarly journals Extraction and Analysis by HPLC-DAD of Carotenoids in Human Faeces from Spanish Adults

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 484
Author(s):  
Elena Rodríguez-Rodríguez ◽  
Beatriz Beltrán-de-Miguel ◽  
Kerly X. Samaniego-Aguilar ◽  
Milagros Sánchez-Prieto ◽  
Rocío Estévez-Santiago ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Dry Weight ◽  
Provitamin A ◽  
Carotenoid Concentration ◽  
Invasive Approach ◽  
Human Faeces ◽  
Non Invasive ◽  
Food Records ◽  
Provitamin A Carotenoids ◽  
Β Carotene

Carotenoids are bioactive compounds with widely accepted health benefits. Their quantification in human faeces can be a useful non-invasive approach to assess their bioavailability. Identification and quantification of major dietary carotenoids in human faeces was the aim of the present study. Faeces and dietary intake were obtained from 101 healthy adults (45–65 years). Carotenoid concentrations were determined by HPLC in faeces and by 3-day food records in dietary intake. Carotenoids quantified in faeces (μg/g dry weight, median) were: β-carotene (39.5), lycopene (20), lutein (17.5), phytoene (11.4), zeaxanthin (6.3), β-cryptoxanthin (4.5), phytofluene (2.9). α-carotene (5.3) and violaxanthin were found 75.5% and 7.1% of the faeces. The carotenoids found in the highest concentrations corresponded to the ones consumed in the greatest amounts (μg/d): lycopene (13,146), phytoene (2697), β-carotene (1812), lutein+zeaxanthin (1148). Carotenoid concentration in faeces and in dietary intake showed correlation for the total non-provitamin A carotenoids (r = 0.302; p = 0.003), phytoene (r = 0.339; p = 0.001), phytofluene (r = 0.279; p = 0.005), lycopene (0.223; p = 0.027), lutein+zeaxanthin (r = 0.291; p = 0.04) and β-cryptoxanthin (r = 0.323; p = 0.001). A high proportion of dietary carotenoids, especially those with provitamin A activity and some of their isomers, reach the large intestine, suggesting a low bioavailability of their intact forms.

scholarly journals Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 807
Author(s):  
Shunbo Yang ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
Rongxin Chen ◽  
Yazhou Yang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Physiological Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Apple Cultivar ◽  
Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

scholarly journals Comparative Study of Dark Beer Before and After Freeze Drying Rehydration Cycle

2018 ◽  
Vol 72 (2) ◽  
pp. 123-127
Author(s):  
Ingmārs Cinkmanis ◽  
Guntis Gailums ◽  
Sanita Vucāne
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
High Performance ◽  
Freeze Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Before And After

Abstract The aim of the study was to compare dark beer before and after a freeze drying rehydration cycle. The pH, colour, and concentrations of extract, organic acids, and phenolic compounds were determined. Dark beer before and after freeze drying was analysed using standard brewing analysis methods of the Mitteleuropäische Brautechnische Analysenkommision (MEBAK) and two types of chromatography: high-performance liquid chromatography (HPLC) and gas chromatography mass spectrometry (GC/MS). Increase of pH was not observed in dark beer after freeze drying. Dissolved powdered beer in deionised water was clear, dark brown, without sediments, and reproduced the original commercially available dark beer, with original extract substance content 8.88%. Concentrations of the following organic acids were determined: oxalic, tartaric, quinic, malic, ascorbic, lactic, acetic, citric, fumaric, and succinic. Volatile compounds by GC/MS analysis were isolated from dark beer before and after freeze drying.

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