title: Comparison of content and in vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam).
abstract: Vitamin A deficiency (VAD) remains a public health problem in some regions of Brazil. Increased use of orange-fleshed sweet potato (OFSP) as a source of pro-vitamin A represents a potential strategy for prevention of VAD. We compared the pro-vitamin A content, vitamin A equivalency and bioaccessibility of β-carotene (βC) of two varieties of home cooked OFSP and two commercial sources of processed OFSP. Pro-vitamin A carotenoid content in home cooked, Beauregard variety of OFSP exceeded that in Amelia variety and commercial products for babies. All-trans-βC was the most abundant carotenoid in raw, cooked and commercial OFSP. Boiling and frying OFSP generally decreased total βC. A serving of 100 g FW Beauregard variety of cooked OFSP contained greater than 100% of the estimated average requirement (EAR) for children and women, and up to 92% EAR for lactating women. Although the efficiency of micellarization of all-trans-βC during simulated digestion of OFSP was relatively low (4-8%) and significantly less than for cis-isomers, the quantities of trans-βC incorporated into micelles from boiled Beauregard and fried Amelia varieties exceeded that in micelles generated by digesting commercial OFSP. The bioaccessibility of pro-vitamin A carotenoids in the micelle fraction of digested OFSP was confirmed with differentiated cultures of Caco-2 human intestinal cells. Continued development of OFSP such as the Amelia and Beauregard varieties that are rich in trans-βC and dissemination of best practices for home cooking are encouraged to increase consumption of this food to decrease the risk of vitamin A deficiency in Brazil.
authors.affiliation: Food Science and Technology, University of São Paulo, Piracicaba, São Paulo, Brazil.
authors.forename: Paulo
authors.initials: P
authors.lastname: Berni
authors.forename: Chureeporn
authors.initials: C
authors.lastname: Chitchumroonchokchai
authors.forename: Solange G
authors.initials: SG
authors.lastname: Canniatti-Brazaca
authors.forename: Fabiana F
authors.initials: FF
authors.lastname: De Moura
authors.forename: Mark L
authors.initials: ML
authors.lastname: Failla
mesh_terms: D001682:Biological Availability; D018938:Caco-2 Cells / Q000187:drug effects* / Q000378:metabolism; D002460:Cell Line; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D066298:In Vitro Techniques; D027723:Ipomoea batatas / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D014801:Vitamin A / Q000378:metabolism*; D019207:beta Carotene / Q000032:analysis / Q000493:pharmacokinetics*
chemical_list: D019207:beta Carotene; D014801:Vitamin A