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Insights Nutr Metab 2017
Volume 1 Issue 3 Nutrition World 2017
Notes:
Page 42
September 11-12, 2017 Edinburgh, Scotland
15 th World Congress on
Advances in Nutrition, Food Science & Technology
Effect of domestic processing methods on
all trans and cis isomers of beta carotene
retention in green leafy vegetables
Sreenivasa Rao Jarapala and Bhaskarachary Kandlakunta
National Institute of Nutrition, India
Green leafy vegetables (GLVs) are pigment-rich
and nutritionally relevant functional food sources
with unique phytochemical constitution that includes
carotenoids. Carotenoids and their geometric isomers
protect cells from oxidation and cellular damages. Cooking
processes that involve factors such as temperature, light
and alteration in moisture content generally promote either
isomerization (trans to cis form) or oxidative degradation
of carotenoids to epoxides. Studies pertaining to the
effect of cooking methods on dietary carotenoids and
their geometric isomers are inadequate in Indian foods.
The extent of carotenoid isomeration were evaluated
in GLVs such as amaranth (Amaranthus gangeticus ),
spinach (Spinacia oleracea) and curry leaves ( Murraya
koenigii) subjected to domestic cooking methods of
microwave, sautéing, pressure cooking and deep frying
in oil for time durations of 8 and 12 minutes, either with
and without lid covering. The isomers of carotenoids were
quantified by high performance liquid chromatography
(HPLC) using vydac column (RP-C-18) with 100%
methanol for first 5 minutes and methanol: chloroform
(96:4) for the subsequent run as gradient mobile phase.
β-carotene content in amaranth ranged from 5525 to 6375
µg/100g upon boiling without tran’s lid and microwave
cooking. 9-cis isomer of beta carotene is the predominant
geometric isomer formed during cooking in all the GLV
studied (Amaranth: 423 to 620, Spinach: 377 to 443, Curry
leaves: 562 to 687 µg/100g). 13 cis isomers also formed
in the processed GLV samples (22 to 375 µg/100g). 15
cis beta carotenes were observed in few food samples
during processing and not observed in some of the
methods which processed. The retention percentage of
all trans and cis beta carotene was also studied. These
isomers of beta carotenes were also for the precursors
of Vitamin A. The changes in the contents of trans and
cis isomers of carotenes in GLVs in correlation to various
cooking methods are discussed which would be valuable
for food researchers, nutritionists and health practitioners
in promoting nutritionally balanced diets and minimize
vitamin A deficiency in Indian contest.
Biography
Sreenivasa Rao Jarapala has his expertise in nutrition and micronutrient
evaluation studies from foods and indigenous food samples and passion in
improving the retention of micronutrients using processing methods towards
the health and wellbeing. He is working on plant secondary metabolites and
bio conversion of beta carotene to vitamin A in plant foods. He has published
his research contributions in elsewhere journals. He is having two decades
of experience in nutrition research and teaching in institution. His research
contributions on micronutrients retention studies may help to prevent the
vitamin A deficiencies in developing world. He received young scientist
award (Sagarmal goenka) in 2012 and best research paper award in nutrition
research from USA in 2016. Presently he is working on tribal indigenous foods,
plant secondary metabolites and heavy metals in Indian foods. His core area
of research is carotenoids bio accessibility and bioconversion to vitamin A and
nutrient retention in foods. He is a Life Member of NSI, SBCI, IDA, IIIS and
several other nutrition relevant research bodies.
Sreenivasa Rao Jarapala et al., Insights Nutr Metab 2017