In vitro bioaccessibility of -carotene in pumpkin and butternut squash subjected to different cooking methods

Koh S. H., . and Loh S. P., . In vitro bioaccessibility of -carotene in pumpkin and butternut squash subjected to different cooking methods. pp. 188-195. ISSN 2231-7546

-carotene a type of provitamin A is beneficial to our health. However the compound needs to be released from its food matrix before being utilised by the body. Thus understanding the bioaccessibility of -carotene in the food consumed is a crucial step. The objective of this study was to determine the effect of various cooking methods on bioaccessibility of -carotene in pumpkin and butternut squash. In vitro digestion was carried out on raw and cooked (steamed boiled and deep-fried) pumpkin and butternut squash. -carotene was identified using RPHPLC. Generally butternut squash (4.990.02mg/100g) had higher -carotene content than pumpkin (4.340.04mg/100g). Thermal processing resulted in lower -carotene content in pumpkin samples; however it increased the -carotene content in butternut squash samples. In term of bioaccessibility thermal processes increased the percentage of bioaccessible -carotene in both pumpkin and butternut squash samples. Raw pumpkin had 10.560.44 of bioaccessible -carotene while raw butternut squash had only 1.650.04. Bioaccessibility of -carotene in deep-fried pumpkin and butternut squash were significantly higher than their raw sample with 68.860.86 (p0.001) and 22.322.12 (p0.05) of bioaccessible -carotene respectively. The deep-frying method was found to enhance the bioaccessibility of -carotene significantly in both of these samples but not boiling and steaming methods.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(24).p...

Abstract

-carotene a type of provitamin A is beneficial to our health. However the compound needs to be released from its food matrix before being utilised by the body. Thus understanding the bioaccessibility of -carotene in the food consumed is a crucial step. The objective of this study was to determine the effect of various cooking methods on bioaccessibility of -carotene in pumpkin and butternut squash. In vitro digestion was carried out on raw and cooked (steamed boiled and deep-fried) pumpkin and butternut squash. -carotene was identified using RPHPLC. Generally butternut squash (4.990.02mg/100g) had higher -carotene content than pumpkin (4.340.04mg/100g). Thermal processing resulted in lower -carotene content in pumpkin samples; however it increased the -carotene content in butternut squash samples. In term of bioaccessibility thermal processes increased the percentage of bioaccessible -carotene in both pumpkin and butternut squash samples. Raw pumpkin had 10.560.44 of bioaccessible -carotene while raw butternut squash had only 1.650.04. Bioaccessibility of -carotene in deep-fried pumpkin and butternut squash were significantly higher than their raw sample with 68.860.86 (p0.001) and 22.322.12 (p0.05) of bioaccessible -carotene respectively. The deep-frying method was found to enhance the bioaccessibility of -carotene significantly in both of these samples but not boiling and steaming methods.

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Item Type:	Article
AGROVOC Term:	Pumpkins
AGROVOC Term:	Butternut
AGROVOC Term:	Cooking
AGROVOC Term:	Steaming
AGROVOC Term:	Boiling
AGROVOC Term:	Frying
AGROVOC Term:	Thermal treatment
AGROVOC Term:	In vitro digestibility
AGROVOC Term:	Provitamins
AGROVOC Term:	Public health
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:35
URI:	http://webagris.upm.edu.my/id/eprint/24005

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