β-carotene Bioavailability and retention in Biofortified Maize (Zea mays L.) after Processing and Preparation of Indian foods

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Research Article | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.5958/2229-4473.2018.00096.4
First Page: 68
Last Page: 74
Views: 1245


Keywords: β-carotene, maize, β carotene retention, invitro digestion, Bioavailability


Abstract

β-carotene rich maize hybrids were developed to target vitamin A deficient populations in developing countries. However, processing the maize into food products may reduce its β-carotene content. Thus, understanding β-carotene retention is important for assessing efficacy of biofortified foods. The objectives of this study were to determine the concentration of β-carotene in biofortified maize hybrids as well as to evaluate their retention during processing of popular maize foods consumed in India. The β-carotene content in maize hybrids and their food products were estimated through high-performance liquid chromatography (HPLC). Results showed that β-carotene content ranged from 0.61-6.35µg/g in raw maize inbreds, after invitro digestion the bioavailabity of β-carotene ranged 0.33-4.03 µg/g. In food products the retention of β-carotene was 24.14-58.78 % as the β-carotene degradation will be influenced by the processing methods and external environmental conditions like light, temperature, pH, oxidation and storage. In conclusion, the degradation of β-carotene occurs during digestion storage and cooking thus for development of biofortified maize hybrids the bioavailability and their retention plays a significant role. This study demonstrates, there is a need to optimize and recommend maize processing methods in which there will be maximum retention of provitamin A, β-carotene to ensure optimum delivery of β-carotene to consumer.

β-carotene, maize, β carotene retention, invitro digestion, Bioavailability


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Acknowledgements


Author Information

Sandesh G. M.
Department of Plant Breeding & Genetics, 2 Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India

C. Saran Kumar
Department of Plant Breeding & Genetics, 2 Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India


P. Bharathi
Department of Plant Breeding & Genetics, 2 Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India


M. Dhasarathan
Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India


A. Karthikeyan
Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India

V. Meenakshi
Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India

K. Thangaraj
Department of Plant Breeding & Genetics, 2 Department of Biotechnology, Agricultural College and Research Institute, TamilNadu Agricultural University, Madurai, Tamil Nadu, India

,
S. Vellaikumar
Department of Food Science and Nutrition, Community Science College and Research Institute TamilNadu Agricultural University, Madurai, Tamil Nadu, India

V. Baskaran
Department of Biochemistry, Central Food Technological Research Institute, Mysore, Karnataka, India

N. Senthil*
Department of Biotechnology, Agricultural College and Research Institute, Madurai-625104, TamilNadu Agricultural University, Tamil Nadu, India