Orange Fleshed Sweet potato flour: characterization of carotenoids and conservation

Orange Fleshed Sweet potato flour: characterization of carotenoids and conservation

Orange fleshed sweetpotato contains carotenoids that are responsible for its nutritional value and beneficial effects on the health of consumers. By coupling TLC/MS made with CAMAG TLC-MS interface, five molecules of carotenoids such as beta -carotene, alpha -cryptoxanthin, beta -cryptoxanthin, lute...

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Veröffentlicht in:Journal de la Société ouest-africaine de chimie 2014-12, Vol.38, p.42-42
Hauptverfasser: Koala, Moumouni, Hema, Adama, Pale, Eloi, Spina, Rosella, Dupire, Francois, Francoise, Chretien, Sereme, Abdoulaye, Nacro, Mouhoussine, Chapleur, Yves, Laurain-Mattar, Dominique
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Carotenoids
Conservation
Coupling (molecular)
Flour
Freezers
Isomers
Solanum tuberosum
Sweet potatoes
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Zusammenfassung:Orange fleshed sweetpotato contains carotenoids that are responsible for its nutritional value and beneficial effects on the health of consumers. By coupling TLC/MS made with CAMAG TLC-MS interface, five molecules of carotenoids such as beta -carotene, alpha -cryptoxanthin, beta -cryptoxanthin, lutein, and zeaxanthin and possibly the isomers of beta - carotene ( alpha -carotene, epsilon -carotene, gamma -carotene and lycopene) have been identified in extracts of Orange fleshed sweet potato flour. Total carotenoid retention rates are passed from 84.13% under freezer conservation conditions to 27.39% and 26.10% under CMART and CMARS conservation conditions respectively for fourteen weeks. Strongly correlated (R = 0.94) to total carotenoids contents, total antioxidant levels are preserved at 73% (P
ISSN:0796-6687