Assessment of carotenoids in pumpkins after different home cooking conditions

Assessment of carotenoids in pumpkins after different home cooking conditions

Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation) duri...

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Bibliographic Details
Main Authors: Lucia Maria Jaeger de Carvalho, Lara de Azevedo Sarmet Moreira Smiderle, José Luiz Viana de Carvalho, Flavio de Souza Neves Cardoso, Maria Gabriela Bello Koblitz
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-06-01
Series:Food Science and Technology
Subjects:
pro-vitamin A
carotenoids
pumpkin landraces
C. moschata
pumpkin meals
α-carotene
β-carotene
β-carotene isomers
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200022&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200022&lng=en&tlng=en

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