Retention and bioaccessibility of [bêta]-Carotene in blended foods containing orange-fleshed sweet potato flour

Bechoff Aurélie, Poulaert Marie, Tomlins Keith I., Westby Andrew, Menya Geoffrey, Young Stephen, Dhuique-Mayer Claudie. 2011. Retention and bioaccessibility of [bêta]-Carotene in blended foods containing orange-fleshed sweet potato flour. Journal of Agricultural and Food Chemistry, 59 (18) : pp. 10373-10380.

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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : The retention and bioaccessibility of ?-carotene (BC) in blended foods made with part orange-fleshed sweet potato (OFSP) flour (30%) were examined. Chapatis and porridges were prepared by local processors under field conditions (FC) in Uganda (n = 10). While the retention of all-trans-BC in porridges (69 to 93%) and chapatis (70 to 97%) varied between the processors, there was no overall difference between the two products and this was probably because of the variability in FC. BC retention in mandazis was similar to that of chapatis and porridges. Processing in FC significantly increased the amount of cisisomers, in particular 13-cis-BC. The bioaccessibility of the BC as measured by their transfer into micelles was evaluated using an in vitro digestion procedure in various OFSP-derived products. After in vitro digestion, the percentage of micellarized all-trans-BC was greater in products cooked with oil, chapati (73%) and mandazi (49%), as compared with the boiled ones, porridge (16%) and pur_eed from boiled root (10%). In all the products, the incorporation into micelles for 13-cis-BC was significantly higher to that of all-trans-BC. When taking into account the bioaccessibility of all-trans-BC and 13-cis-BC isomer, an edible portion of porridge (one mug), boiled root (half a root), mandazis (two), or chapati (one) could provide a significant part of the daily vitamin A requirements of a child under 6 years (respectively 20, 46, 75, or 100%). These data support the promotion/consumption of locally cooked OFSP food products to tackle vitamin A deficiency in sub-Saharan Africa. (Résumé d'auteur)

Mots-clés Agrovoc : Patate douce, Caroténoïde, Rétinol, Biodisponibilité, Cuisson

Mots-clés géographiques Agrovoc : Ouganda, Afrique au sud du Sahara, Colombie Britannique

Mots-clés complémentaires : Bêta-carotène, Provitamine A

Classification Agris : Q04 - Food composition
S20 - Physiology of human nutrition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Bechoff Aurélie, NRI (GBR)
  • Poulaert Marie, UM2 (FRA)
  • Tomlins Keith I., NRI (GBR)
  • Westby Andrew, NRI (GBR)
  • Menya Geoffrey, NARO (UGA)
  • Young Stephen, University of Greenwich (GBR)
  • Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA)

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