Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato
Biofortified orange-fleshed sweetpotato (OFSP) is being promoted to tackle vitamin A deficiency, a serious public health problem affecting children and pregnant/lactating women in sub-Saharan Africa. The aim of the study was to quantify and understand the factors influencing carotenoid losses in dried OFSP. Losses were determined in chips after drying and storage. A preliminary study demonstrated that carotenoid levels were not significantly different following either solar or sun drying. Carotenoid loss after drying was generally correlated with high initial moisture content and high carotenoid content in fresh sweetpotato roots. Losses of pro-vitamin A were less than 35% in all cases. Flour made from OFSP could therefore be a significant source of provitamin A. In contrast, storage of chips at room temperature in Uganda and Mozambique for four months resulted in high losses of pro-vitamin A (ca. 70-80% loss from the initial dried product). Low-cost pre-treatments, such as blanching, antioxidants and salting, did not reduce carotenoid losses during storage. Enzymatic catabolism of [bêta]-carotene in dried OFSP was considered unlikely because of low peroxidase activities at low water activities and the loss of peroxidase activity during storage. To understand further the factors causing the losses, dried sweet potato chips were stored under controlled conditions of temperature (10; 20; 30; or 40°C), water activity (0.13; 0.30; 0.51; 0.76) or oxygen (0 [under nitrogen]; 2.5; 10 or 21% [air]). Oxygen was the main cause of degradation followed by temperature. An Arrhenius kinetic model was used to show that carotenoid breakdown followed first order kinetics with an activation energy of 68.3kJ.mol-1 that was in accordance with the literature. Experimental observations fitted well with data predicted by the kinetic model. The formation of the volatile compounds, [bêta]-ionone; 5,6-epoxy-[bêta]-ionone; dihydroactinidiolide; [bêta]-cyclocitral that were clearly related to the degradation of [bêta]-carotene, helped further understand breakdown patterns of [bêta]-carotene.
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University of Greenwich
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, patate douce, caroténoïde, séchage, stockage, http://aims.fao.org/aos/agrovoc/c_14729, http://aims.fao.org/aos/agrovoc/c_1333, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_7427, http://aims.fao.org/aos/agrovoc/c_8038, http://aims.fao.org/aos/agrovoc/c_3371, http://aims.fao.org/aos/agrovoc/c_3081, |
Online Access: | http://agritrop.cirad.fr/559135/ http://agritrop.cirad.fr/559135/1/ID559135.pdf |
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dig-cirad-fr-5591352024-01-28T19:03:28Z http://agritrop.cirad.fr/559135/ http://agritrop.cirad.fr/559135/ Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato. Bechoff Aurélie. 2010. Chatham : University of Greenwich, 265 p. Thesis Ph. D. : University of Greenwich Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato Bechoff, Aurélie eng 2010 University of Greenwich Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 Ouganda Grande-Bretagne France http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 Biofortified orange-fleshed sweetpotato (OFSP) is being promoted to tackle vitamin A deficiency, a serious public health problem affecting children and pregnant/lactating women in sub-Saharan Africa. The aim of the study was to quantify and understand the factors influencing carotenoid losses in dried OFSP. Losses were determined in chips after drying and storage. A preliminary study demonstrated that carotenoid levels were not significantly different following either solar or sun drying. Carotenoid loss after drying was generally correlated with high initial moisture content and high carotenoid content in fresh sweetpotato roots. Losses of pro-vitamin A were less than 35% in all cases. Flour made from OFSP could therefore be a significant source of provitamin A. In contrast, storage of chips at room temperature in Uganda and Mozambique for four months resulted in high losses of pro-vitamin A (ca. 70-80% loss from the initial dried product). Low-cost pre-treatments, such as blanching, antioxidants and salting, did not reduce carotenoid losses during storage. Enzymatic catabolism of [bêta]-carotene in dried OFSP was considered unlikely because of low peroxidase activities at low water activities and the loss of peroxidase activity during storage. To understand further the factors causing the losses, dried sweet potato chips were stored under controlled conditions of temperature (10; 20; 30; or 40°C), water activity (0.13; 0.30; 0.51; 0.76) or oxygen (0 [under nitrogen]; 2.5; 10 or 21% [air]). Oxygen was the main cause of degradation followed by temperature. An Arrhenius kinetic model was used to show that carotenoid breakdown followed first order kinetics with an activation energy of 68.3kJ.mol-1 that was in accordance with the literature. Experimental observations fitted well with data predicted by the kinetic model. The formation of the volatile compounds, [bêta]-ionone; 5,6-epoxy-[bêta]-ionone; dihydroactinidiolide; [bêta]-cyclocitral that were clearly related to the degradation of [bêta]-carotene, helped further understand breakdown patterns of [bêta]-carotene. thesis info:eu-repo/semantics/doctoralThesis Thesis info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/559135/1/ID559135.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=201178 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 Bechoff, Aurélie Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
description |
Biofortified orange-fleshed sweetpotato (OFSP) is being promoted to tackle vitamin A deficiency, a serious public health problem affecting children and pregnant/lactating women in sub-Saharan Africa. The aim of the study was to quantify and understand the factors influencing carotenoid losses in dried OFSP. Losses were determined in chips after drying and storage. A preliminary study demonstrated that carotenoid levels were not significantly different following either solar or sun drying. Carotenoid loss after drying was generally correlated with high initial moisture content and high carotenoid content in fresh sweetpotato roots. Losses of pro-vitamin A were less than 35% in all cases. Flour made from OFSP could therefore be a significant source of provitamin A. In contrast, storage of chips at room temperature in Uganda and Mozambique for four months resulted in high losses of pro-vitamin A (ca. 70-80% loss from the initial dried product). Low-cost pre-treatments, such as blanching, antioxidants and salting, did not reduce carotenoid losses during storage. Enzymatic catabolism of [bêta]-carotene in dried OFSP was considered unlikely because of low peroxidase activities at low water activities and the loss of peroxidase activity during storage. To understand further the factors causing the losses, dried sweet potato chips were stored under controlled conditions of temperature (10; 20; 30; or 40°C), water activity (0.13; 0.30; 0.51; 0.76) or oxygen (0 [under nitrogen]; 2.5; 10 or 21% [air]). Oxygen was the main cause of degradation followed by temperature. An Arrhenius kinetic model was used to show that carotenoid breakdown followed first order kinetics with an activation energy of 68.3kJ.mol-1 that was in accordance with the literature. Experimental observations fitted well with data predicted by the kinetic model. The formation of the volatile compounds, [bêta]-ionone; 5,6-epoxy-[bêta]-ionone; dihydroactinidiolide; [bêta]-cyclocitral that were clearly related to the degradation of [bêta]-carotene, helped further understand breakdown patterns of [bêta]-carotene. |
format |
thesis |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires patate douce caroténoïde séchage stockage http://aims.fao.org/aos/agrovoc/c_14729 http://aims.fao.org/aos/agrovoc/c_1333 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8038 http://aims.fao.org/aos/agrovoc/c_3371 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Bechoff, Aurélie |
author_facet |
Bechoff, Aurélie |
author_sort |
Bechoff, Aurélie |
title |
Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
title_short |
Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
title_full |
Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
title_fullStr |
Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
title_full_unstemmed |
Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
title_sort |
investigating carotenoid loss after drying and storage of orange-fleshed sweet potato |
publisher |
University of Greenwich |
url |
http://agritrop.cirad.fr/559135/ http://agritrop.cirad.fr/559135/1/ID559135.pdf |
work_keys_str_mv |
AT bechoffaurelie investigatingcarotenoidlossafterdryingandstorageoforangefleshedsweetpotato |
_version_ |
1792497774420295680 |