Screening and HPLC methods for carotenoids in sweetpotato, cassava and maize for plant breeding trials
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Data
2007-01-01
Autores
Kimura, Mieko
Kobori, Cintia N.
Rodriguez-Amaya, Delia B.
Nestel, Penelope
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Resumo
Analytical methods for sweetpotato, cassava and maize were developed. In orange and salmon-fleshed sweetpotatoes, (all-E)-beta-carotene predominated and results of spectrophotometric screening and HPLC quantification did not differ significantly. In yellow-fleshed sweetpotato and cassava, however, spectrophotometric screening overestimated the HPLC values because of the presence of several minor carotenoids. Aside from (all-E)-beta-carotene, Z-isomers were present in cassava in appreciable amounts. For both crops, extraction with acetone or tetrahydrofuran: methanol. (1: 1), using a mortar and pestle or a Polytron homogenizer, gave equivalent results. Rehydration of dry maize at room temperature for 30 min or at 85 degrees C for 5, 10 or 15 min gave equivalent results. Concentrations obtained with the C18 and C30 columns did not differ significantly for zeaxanthin, lutein, beta-cryptoxanthin and beta-carotene in the all-E-configuration, but their Z-isomers were difficult to locate in the chromatogram obtained with the C30 column. Extraction with tetrahydrofuran:methanol (1:1) gave significantly lower results for zeaxanthin and lutein. (c) 2005 Elsevier Ltd. All rights reserved.
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Palavras-chave
sweetpotato, cassava, maize, analysis, carotenoids, provitamin A
Como citar
Food Chemistry. Oxford: Elsevier B.V., v. 100, n. 4, p. 1734-1746, 2007.