Carotenoid-rich bananas: a potential food source for alleviating vitamin A deficiency

This review article points out that bananas are an important food for many people in the world. Thus, banana cultivars rich in provitamin A carotenoids may offer a potential food source for alleviating vitamin A deficiency, particularly in developing countries. Many factors are associated with the presently known food sources of vitamin A that limit their effectiveness in improving vitamin A status. Acceptable carotenoid-rich banana cultivars have been identified in Micronesia, and some carotenoid-rich bananas have been identified elsewhere. Bananas are an ideal food for young children and families for many regions of the world, because of their sweetness, texture, portion size, familiarity, availability, convenience, versatility, and cost. Foods containing high levels of carotenoids have been shown to protect against chronic disease, including certain cancers, cardiovascular disease, and diabetes. Because the coloration of the edible flesh of the banana appears to be a good indicator of likely carotenoid content, it may be possible to develop a simple method for selecting carotenoid-rich banana cultivars in the community. Research is needed on the identification of carotenoid-rich cultivars, targeting those areas of the world where bananas are a major staple food; investigating factors affecting production, consumption, and acceptability; and determining the impact that carotenoid-rich bananas may have on improving vitamin A status. Based on these results, interventions should be undertaken for initiating or increasing homestead and commercial production.     

Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region

The carotenoid patterns of fully ripe fruits from 12 Bolivian accessions of the Andean peppers Capsicum baccatum (ají) and C. pubescens (rocoto) were determined by high-performance liquid chromatography (HPLC)-photodiode array detector (PDA)-mass spectrometry (MS). We include 2 California Wonder cultivars as C. annuum controls. A total of 16 carotenoids were identified and differences among species were mostly found at the quantitative level. Among red-fruited genotypes, capsanthin was the main carotenoid in the 3 species (25% to 50% contribution to carotenoid fraction), although ajíes contained the lowest contribution of this carotenoid. In addition, the contribution of capsanthin 5,6-epoxide to total carotenoids in this species was high (11% to 27%) in comparison to rocotos and red C. annuum. Antheraxanthin and violaxanthin were, in general, the next most relevant carotenoids in the red Andean peppers (6.1% to 10.6%). Violaxanthin was the major carotenoid in yellow-/orange-fruited genotypes of the 3 species (37% to 68% total carotenoids), although yellow rocotos were characterized by lower levels (<45%). Cis-violaxanthin, antheraxanthin, and lutein were the next most relevant carotenoids in the yellow/orange Andean peppers (5% to 14%). As a whole, rocotos showed the highest contributions of provitamin A carotenoids to the carotenoid fraction. In terms of nutritional contribution, both ajíes and rocotos provide a remarkable provitamin A activity, with several accessions showing a content in retinol equivalents higher than California Wonder controls. Furthermore, levels of lutein in yellow/orange ajíes and rocotos were clearly higher than California Wonder pepper (≥1000 μg·100/g). Finally, the Andean peppers, particularly red ajíes, can be also considered as a noticeable source of capsanthin, the most powerful antioxidant compound among pepper carotenoids. Practical Application: Capsicum peppers are known for their content in carotenoids, although there is no information about 2 species with Andean origin: ajíes and rocotos. Due to their relevance for the Andean cuisine and increasing importance in ethnic restaurants in Europe, we studied their carotenoid pattern and vitamin A contribution.     

THE COMPOSITION AND VITAMIN A VALUE OF THE CAROTENOIDS OF PUMPKINS OF DIFFERENT COLORS

The carotenoid pigments of the yellow and orange flesh varieties of the pumpkins Cucurbita moschata and C.maxima were identified and quantified, α-Carotene, β-carotene, ζ-carotene, β-carotene 5,6-epoxide, β-cryptoxanthin, lutein, taraxanthin, zeaxanthin, luteoxanthin and auroxanthin were detected in the pumpkins. The difference was that the yellow variety of C. moschata had no zeaxanthin. The quantitative patterns of the two varieties were similar. Although some quantitative variation was observed, lutein, β-carotene and luteoxanthin predominated. The difference in the color between the two varieties resulted from these quantitative differences in carotenoid composition. The vitamin A activity of the C. moschata variety with yellow flesh was higher than that of the C. maxima, which had many oxygenated carotenoids.     

The production of provitamin A‐rich vegetables in home‐gardens as a means of addressing vitamin A deficiency in rural African communities

Vitamin A deficiency remains a public health problem in the developing world. The highest prevalence of vitamin A deficiency is in Africa and Asia (>30%). Dietary modification, a long‐term strategy to address vitamin A deficiency, complements food fortification and vitamin A supplementation programmes. Provitamin A carotenoids from foods of plant origin are more affordable than preformed vitamin A from animal foods, and many resource‐poor households rely on yellow/orange‐fleshed vegetables and fruits and dark‐green leafy vegetables as their main source of vitamin A. The provitamin A carotenoid content in plant foods varies widely and differences among cultivars of the same food exist. Several factors influence the bioavailability of provitamin A carotenoids. The potential contribution of plant foods to vitamin A status depends on the retention of provitamin A carotenoids after storage, preparation and processing. Home‐gardens can provide households with direct access to provitamin A‐rich vegetables that are not readily available or within their financial reach. The components and critical issues of home‐garden projects are described. Copyright © 2006 Society of Chemical Industry     

The development and release of maize fortified with provitamin A carotenoids in developing countries

Micronutrient deficiencies have been identified as major public health problems affecting a large part of the world's population. Biofortification of staple crops like maize has been proposed as one of the most cost effective and feasible approaches to combat micronutrient deficiencies. Studies have shown that provitamin A from biofortified crops is highly bioavailable and has the capacity to improve vitamin A status of vulnerable groups. Most people in sub-Saharan Africa subsist on maize and many people may benefit from consumption of provitamin A carotenoid biofortified maize, especially women and children. With the exception of transgenic golden rice, biofortified crops have received considerable acceptance by most communities. Negative perceptions associated with yellow maize do not affect orange maize, which is, for example, well-liked in rural Zambia. With proper policy frameworks and full commercialization, provitamin A maize can address the problem of vitamin A deficiencies among poor nations with maize-based diets.     

Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties

Abstract: The antioxidant contents (β-carotene, chlorogenic acid, and vitamin C) as well as the antioxidant capacity (ORAC, FRAP, and ABTS) of 4 sweetpotato varieties were measured in this study. The sweetpotato varieties were cultivated under different water regimes and also subjected to thermal processing. The results show that the 2 orange-fleshed varieties (Resisto and W-119) contain significant more β-carotene, chlorogenic acid, and vitamin C than the 2 cream-fleshed varieties (Bosbok and Ndou). Thermal processing decreased the carotenoid and vitamin C content of all the varieties but increased the chlorogenic acid content and antioxidant capacity. Drought stress appears to increase the β-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119.     

Recent advances in banana (musa spp.) biofortification to alleviate vitamin A deficiency

Abstract

Vitamin A deficiency (VAD) is one of the most prevalent micronutrient deficiencies that disproportionately affects low income populations in developing countries. Traditional breeding and modern biotechnology have significant potential to enhance micronutrient bioavailability in crops through biofortification. Bananas (Musa spp.) are economically important fruit crops grown throughout tropical and sub-tropical regions of the world where VAD is most prevalent. Some banana genotypes are rich in provitamin A carotenoids (pVACs), providing an opportunity to use bananas as a readily available vehicle for provitamin A delivery. This review summarizes the progress made in carotenoid research in bananas relative to banana diversity and the use of conventional breeding and transgenic approaches aimed at banana biofortification to address vitamin A deficiency. Existing reports on sampling strategies, pVAC retention and bioavailability are also evaluated as essential components for a successful banana biofortification effort. The wide variability of pVACs reported in banana cultivars coupled with recent advances in unraveling the diversity and genetic improvement of this globally important but often-neglected staple fruit crop underscores their importance in biofortification schemes.     

Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

The vitamin C and provitamin A carotenoids contents of 25 commercially available Spanish orange juices were studied. Large differences in the levels of these compounds were found. On average, ultrafrozen orange juices (UFOJ) and orange juices from the ecological agriculture (OJFEA) showed the highest ascorbic acid contents (518 and 412 mg/l respectively) among the different kinds of orange juices studied. Some disagreement between the declared and the actual amounts of vitamin C were found. Provitamin A carotenoids were determined by means of the corresponding standards. The monohydroxycarotenoid accompanying β-cyptoxanthin in orange juices was identified as the non-provitamin A carotenoid, zeinoxanthin, on the basis of the methylation test with acidified methanol. Unusually high contents of β-carotene (>0.5 mg/l) were found in two samples, which could indicate that substantial amounts of the pigment were added to those juices. The mandarin juice analyzed showed the highest provitamin A activity (359.3 retinol activity equivalents/l) Among the orange juices surveyed, UFO proved to be the best source of provitamin A (78.5 retinol activity equivalents/l, on average). The lowest contents were found in orange juices from concentrate (OJFC) (22.4 retinol activity equivalents/l, on average, without considering the orange juices with unusual β-carotene contents).     

Biofortification of sweet potato for food and nutrition security in South Africa

South Africa has a diverse population, with some pockets of society being in a first world setup and other pockets in a third world impoverished setup. Food provision in impoverished societies is particularly crucial. Sweet potato (Ipomoea batatas (L.) Lam.) is a hardy crop and prominent in ensuring household food security; through its rich supply of energy, high yield potential and market value. In addition, orange-fleshed cultivars in particular are prominent in combating vitamin A deficiency due to high content of naturally bio-available β-carotene. This paper reviews interventions with regard to biofortification of sweet potato in South Africa towards addressing food and nutrition security. The focus was on the development of biofortified (high β-carotene content) cultivars and screening procedures for desired varietal traits; assessment of β-carotene, anti-oxidant and mineral content and the processing potential of orange-fleshed cultivars. Efficacy of orange fleshed sweet potato to improve vitamin A status was shown and positive effects of household production of orange-fleshed sweet potato, in conjunction with other β-carotene rich vegetables, on dietary intake, vitamin A status and food security were recorded. Dissemination efforts were initially focused on home gardens, which gradually expanded to subsistence production and enterprises. During 2014/15, over 1 million cuttings were disseminated and 5 to 40 small-scale commercial farmers in six provinces planted 0.25 to 1 ha of orange-fleshed sweet potato as means for income generation. In order to exploit the nutritional benefits of sweet potato and its potential to reduce vitamin A malnutrition and food insecurity, it is recommended that policy makers set directives to incorporate orange-fleshed sweet potato in government programs related to health, rural development, social development and agricultural production. There is a great need for investment in promotion of orange-fleshed sweet potato, particularly to consumers and retailers. Private–public partnerships and investment by private companies will be crucial for upscaling the impact of orange-fleshed sweet potato on food and nutrition security.     

Functional properties of different Korean sweet potato varieties

Eight different varieties of Korean sweet potatoes (SPs) were investigated to develop new healthy foods. The purple-fleshed SPs, ‘Shinjami’ and ‘Borami’, the orange-fleshed SPs, ‘Juwhangmi’ and ‘Shinwhangmi’, and the white/cream-fleshed dry-type SPs, ‘Shinyulmi’, ‘Shinchunmi’, ‘Yeonwhangmi’, and ‘Jeungmi’, were used. Alcohol insoluble solids (AIS), total dietary fiber (TDF), anthocyanin, carotenoid, and phenolic compounds contents for SP powders vary significantly (p<0.05) between different varieties. The TDF, anthocyanin, and the total phenolic compounds of SPs had the highest values in the purple-fleshed SPs (10.11–10.87%, 2.43–3.35 mg/g, and 454.13–638.79%, respectively) and the lowest values in the white/cream-fleshed dry-type SPs. The carotenoids of the orange-fleshed SPs were higher in ‘Juwhangmi’ than in ‘Shinwhangmi’. The color differences among the purple-fleshed SPs were 3–4 times larger than those of other SPs. The antioxidant activities of the purple-fleshed SPs were higher than those of other SPs.     

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

ABSTRACT: Cassava is a drought‐tolerant, staple food crop grown in tropical and subtropical areas where many people are afflicted with undernutrition, making it a potentially valuable food source for developing countries. Cassava roots are a good source of energy while the leaves provide protein, vitamins, and minerals. However, cassava roots and leaves are deficient in sulfur‐containing amino acids (methionine and cysteine) and some nutrients are not optimally distributed within the plant. Cassava also contains antinutrients that can have either positive or adverse effects on health depending upon the amount ingested. Although some of these compounds act as antioxidants and anticarcinogens, they can interfere with nutrient absorption and utilization and may have toxic side effects. Efforts to add nutritional value to cassava (biofortification) by increasing the contents of protein, minerals, starch, and β‐carotene are underway. The transfer of a 284 bp synthetic gene coding for a storage protein rich in essential amino acids and the crossbreeding of wild‐type cassava varieties with Manihot dichotoma or Manihot oligantha have shown promising results regarding cassava protein content. Enhancing ADP glucose pyrophosphorylase activity in cassava roots or adding amylase to cassava gruels increases cassava energy density. Moreover, carotenoid‐rich yellow and orange cassava may be a foodstuff for delivering provitamin A to vitamin A–depleted populations. Researchers are currently investigating the effects of cassava processing techniques on carotenoid stability and isomerization, as well as the vitamin A value of different varieties of cassava. Biofortified cassava could alleviate some aspects of food insecurity in developing countries if widely adopted.     

Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety

Since vitamin A deficiency is prevalent in many developing countries, we sought to focus research on local, affordable and well-accepted sources of provitamin A carotenoids. As dessert bananas are consumed fresh round the year and processed as products, this study investigated whether post-climacteric biochemical changes are linked to carotenoid degradation in four Indian varieties, one commercial (Cavendish, AAA), one Red banana (genome AAA) and two locally-important ones (genome AAB). Despite large differences in their ripening characteristics, textural loss was lesser in AABs than AAAs. High levels of carotenoids (21.0 μg/g FW), β-carotene (9.14 μg/g FW) and α-carotene (9.32 μg/g FW) were found in Red banana accounting for retinol activity equivalent of 114 μg/100 g FW. The carotenoid levels were lower in two local varieties and lowest in Cavendish, with no post-climacteric loss. Dry grits, prepared using Red banana pulp, milk powder and sugar, retained about 70% carotenoids and appeared useful in confectionaries.     

PROVITAMIN A (ALPHA-CAROTENE, BETA-CAROTENE AND BETA-CRYPTOXANTHIN) AND ASCORBIC ACID CONTENT OF JAPANESE AND AMERICAN PERSIMMONS

Provitamin A (alpha-carotene, beta-carotene and beta-cryptoxanthin) and ascorbic acid were determined in 14 cultivars of Japanese persimmons (Diospyros kaki) and one American persimmon (D. virginiana). The study included 14 varieties grown at the USDA Persimmon test plot at the Southeastern Fruit and Nut Tree Laboratory, Byron, GA and one commercial variety, Hachiya, produced in California and purchased locally. After saponification, carotenoids were extracted with hexane and quantitated by a reverse-phase HPLC system using a Zorbax ODS column and an isocratic solvent system of acetonitrile, methylene chloride and methanol (350:150:1). The total and reduced ascorbic acid were determined using AOAC methods. Variation in carotenoid content and carotenoid profiles was noted among the cultivars. The provitamin A activity ranged from 17 RE/100 g in Aizumi Shiraza to 120 RE/100 g in Hana Gosho. Beta-carotene was the predominate provitamin A isomer in 11 of the 15 cultivars with beta-cryptoxanthin predominate in the rest. Total ascorbic acid ranged from 35 mg/100 g in Hachiya to 218 mg/100 g in Fuyu. Mean provitamin A (RE/100 g) and ascorbic acid (mg/100 g) levels were higher in nonastringent persimmons compared to astringent persimmons (p < 0.0001). The data indicate that the Japanese persimmon is a good source of provitamin A activity and an excellent source of ascorbic acid.     

Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños

Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L-ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.     

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

ABSTRACT: Hippocrates, a philosopher who lived from 460 to 359 BC is often quoted as saying, “Let your food be thy medicine and your medicine be thy food.” Having lived just shy of a century at a time when life expectancies were much less, he must have understood the importance of a healthy diet. A diet high in fruit and vegetables has been linked to optimal health in a variety of studies. One vegetable that has gained popularity is the carrot due in part to the introduction of “cut & peel” convenience packages. Although most people in the United States know carrots as an orange vegetable that can be eaten raw or in a variety of cooked dishes, original carrots were yellow and purple. These carrot varieties are currently undergoing phenotypic recurrent selection to improve the profile of compounds considered to be beneficial. This process is called biofortification, which has increased provitamin A content by >40% since 1970. The most novel carrot produced to date is an orange–purple–red variety that not only contains provitamin A activity as α‐ and β‐carotene, but also contains anthocyanins and the nonprovitamin A carotenoid lycopene, of which both are potent antioxidants. A functional food is one that provides benefit beyond basic nutrition. Biofortified carrots of many colors not only provide vitamin A, but may contribute to optimal health. Because supplements have not been shown to be overly beneficial, except for correcting deficiencies, whole food‐based approaches to enhance health by utilizing functional foods such as biofortified carrots should be considered.     

特色香蕉类型‘美食蕉’品种果肉中淀粉与矿物质在后熟期的变化

目的：以新选育的抗枯萎病特色香蕉栽培类型‘美食蕉’（Plantain）品种（‘美食蕉1号’、‘美食蕉2号’）为研究对象,比较其与鲜食香蕉栽培类型‘香牙蕉’（Cavendish）品种（‘中蕉8号’）在后熟期间果肉中淀粉质量分数和矿物质含量的变化,以期为美食蕉品种资源的利用提供参考。方法：采用比色卡和色差仪进行成熟度分析,通过抗性淀粉质量分数测定和光学显微镜观察进行淀粉物理性质的研究,此外,使用发射光谱仪测定果肉矿物质元素含量。结果：催熟前‘美食蕉1号’和‘美食蕉2号’抗性淀粉质量分数占总淀粉质量分数比例均比‘中蕉8号’高26%左右,三者分别为74.99%、75.23%、48.64%;后熟过程中,三者的总淀粉和抗性淀粉质量分数均随着催熟时间的延长而降低;‘美食蕉1号’和‘美食蕉2号’的香蕉粉颗粒均呈长椭圆形,‘中蕉8号’的香蕉粉颗粒多呈不规则状,后熟期间3 种香蕉粉的颗粒数目逐渐减少;催熟后,‘美食蕉1号’和‘美食蕉2号’的果肉硬度比‘中蕉8号’大,其果皮炭疽病斑的形成也较晚;‘中蕉8号’果肉中的K含量高于‘美食蕉1号’和‘美食蕉2号’,然而‘美食蕉’果肉在后熟期可较多地保留K元素。结论：‘美食蕉’在香蕉深加工和健康食品开发方面具有更广阔的应用前景。     

Effect of drying and storage on the degradation of total carotenoids in orange‐fleshed sweetpotato cultivars

BACKGROUND: Orange‐fleshed sweetpotato (OFSP) can be used to tackle vitamin A deficiency, a major public health problem in most developing countries. In East Africa, common ways of using sweetpotato include drying and subsequent storage. The aim of the study was to investigate the impact of drying and storage on the total carotenoid retention (as an estimate of provitamin A retention) from OFSP. RESULTS: Losses of total carotenoid during drying were generally low (15% or less). Total carotenoid retention in OFSP was not dependent on the type of dryer (solar or sun). Sweetpotato cultivar (Ejumula, Kakamega, SPK004/1, SPK004/1/1, SPK004/6 or SPK004/6/6) had a significant effect on retention in drying (P < 0.05). High percentage losses of total carotenoids were, however, correlated with high moisture content and high carotenoid content in fresh sweetpotato roots. After 4 months' storage at room temperature in Uganda, losses of total carotenoid in dried sweetpotato chips were high (about 70%) and this was not dependent on the use of opaque or transparent packaging. CONCLUSION: Losses of carotenoids during storage were considered to be more of a nutritional constraint to the utilisation of dried sweetpotato than losses occurring during drying. The relationship between characteristics of the cultivars and losses of carotenoids during drying should be taken into account in selection of cultivars for processing. Copyright © 2009 Society of Chemical Industry     

MATURITY STANDARDS FOR PROCESSING CLINGSTONE PEACHES

The flesh color of 5 clingstone peach cultivars was measured (in CIELAB coordinates) by tristimulus colorimeter before and after canning. Before canning, fruit were separated into 3 color classes (1A: green-yellow, 4A: yellow-green, 7A: orange) by visual comparison with a trial maturity chart. After canning, flesh color was measured and visually graded. All samples in color class 1A were rated USDA grade C, while classes 4A and 7A were rated grade A. Flesh color was also measured as a function of time before and after harvest. Fresh flesh L* values were approximately constant, a* values increased steadily, and b* values increased then slightly decreased. Final specifications for a new maturity chart were 7 colors of constant luminance (L*= 76.5) and linearly increasing a* and b* values (?5.0 to 13.0 and 70.1 to 76.4, respectively), corresponding to a time step of 3.5 days between colors.     

CHARACTERIZATION OF CHANGES DURING RIPENING OF ORIENTAL PERSIMMON

Color, firmness, carotenoid content (lycopene, beta-cryptoxanthin, beta-carotene and alpha-carotene) and ascorbic acid content were monitored during ripening of two cultivars of Oriental persimmons. Cultivars represented an astringent variety (Sheng) and a nonastringent variety (Hana Fuyu). HPLC quantification showed that carotenoids increased from the green stage as tree ripening progressed for both cultivars. Total provitamin A activity correlated to firmness in both cultivars. Lycopene correlated to hue and chroma in the Hana Fuyu variety. The ascorbic acid level in Hana Fuyu was higher than in Sheng. The greatest change in Hunter a and b readings occurred from the green stage to the earliest of four ripening stages measured by visual color determination. The data show that correlations exist between carotenoid development and other quality parameters which can be useful in the establishment of quality indices.     

Changes in the contents of carotenoids,phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

We present the results of the first study on the impact of thermal processing and lyophilisation on three major micronutrient families: carotenoids, total polyphenols and vitamin C in two different tomato cultivars: a red tomato (RT) and a yellow one (YT). Micronutrients were analysed in fresh tomatoes, tomato purée and lyophilised tomatoes. YT contained no lycopene, lower β-carotene, similar vitamin C and higher total polyphenol contents than RT. Processing did not affect the carotenoid content in RT, but significantly lowered β-carotene in YT and also the contents of total polyphenol and vitamin C in both cultivars. Lyophilisation lowered the carotenoid content in RT but not in YT; in contrast, the total polyphenol content was preserved in RT but lowered in YT, and the vitamin C content was not affected in both cultivars. These results provide new data on the effect of thermal processing and lyophilisation on the content of the three main families of micronutrients in red and yellow tomatoes.