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Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta

Received: 31 May 2016     Accepted: 12 June 2016     Published: 23 June 2016
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Abstract

Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4)
DOI 10.11648/j.jfns.20160404.13
Page(s) 91-97
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

In Vitro Bioaccessibility, β-Carotene, Estimated Glycaemic Index, Microstructure, Starch, Yellow-Fleshed Manioc

References
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  • APA Style

    Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. (2016). Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. Journal of Food and Nutrition Sciences, 4(4), 91-97. https://doi.org/10.11648/j.jfns.20160404.13

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    ACS Style

    Akurange Sujeevi Dammadinna Wickramasinghe; Alahendra Acharige Navinda Kalpitha; Poruthotage Pradeep Rasika Perera; Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J. Food Nutr. Sci. 2016, 4(4), 91-97. doi: 10.11648/j.jfns.20160404.13

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    AMA Style

    Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J Food Nutr Sci. 2016;4(4):91-97. doi: 10.11648/j.jfns.20160404.13

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  • @article{10.11648/j.jfns.20160404.13,
      author = {Akurange Sujeevi Dammadinna Wickramasinghe and Alahendra Acharige Navinda Kalpitha and Poruthotage Pradeep Rasika Perera and Udumalagala Gamage Chandrika},
      title = {Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {4},
      number = {4},
      pages = {91-97},
      doi = {10.11648/j.jfns.20160404.13},
      url = {https://doi.org/10.11648/j.jfns.20160404.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.13},
      abstract = {Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta
    AU  - Akurange Sujeevi Dammadinna Wickramasinghe
    AU  - Alahendra Acharige Navinda Kalpitha
    AU  - Poruthotage Pradeep Rasika Perera
    AU  - Udumalagala Gamage Chandrika
    Y1  - 2016/06/23
    PY  - 2016
    N1  - https://doi.org/10.11648/j.jfns.20160404.13
    DO  - 10.11648/j.jfns.20160404.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 91
    EP  - 97
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20160404.13
    AB  - Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • Department of Allied Health Sciences, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka

  • Department of Allied Health Sciences, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka

  • Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka

  • Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka

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