Carotenoids in raw plant materials:
Carotenoids are rich sources of pro-vitamin A. These compounds are usually obtained from pumpkins (Cucurbita maxima, C. pepo, and C. moschata), as well as orange and yellow sweet potatoes. Carotenoids are C40 tetraterpenoids, which stand out for their antioxidant activity. Among them are carotenes (...
| Autores principales: | , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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IntechOpen
2018
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| Acceso en línea: | https://hdl.handle.net/10568/171153 |
| _version_ | 1855538777666093056 |
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| author | Jaeger de Carvalho, Lucia Maria Dellamora Ortiz, Gisela Maria Viana de Carvalho, José Luiz Gomes de Oliveira, Alcides Ricardo |
| author_browse | Dellamora Ortiz, Gisela Maria Gomes de Oliveira, Alcides Ricardo Jaeger de Carvalho, Lucia Maria Viana de Carvalho, José Luiz |
| author_facet | Jaeger de Carvalho, Lucia Maria Dellamora Ortiz, Gisela Maria Viana de Carvalho, José Luiz Gomes de Oliveira, Alcides Ricardo |
| author_sort | Jaeger de Carvalho, Lucia Maria |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Carotenoids are rich sources of pro-vitamin A. These compounds are usually obtained from pumpkins (Cucurbita maxima, C. pepo, and C. moschata), as well as orange and yellow sweet potatoes. Carotenoids are C40 tetraterpenoids, which stand out for their antioxidant activity. Among them are carotenes (very apolar carbon and hydrogen molecules, like lycopene, β-carotene, α-carotene) and oxygenated derivatives and xanthophylls composed of oxygenated functions (less apolar molecules such as lutein, zeaxanthin, cryptoxanthin). β-Carotene is the most commonly found carotenoid, accounting for 25–30% of the total carotenoid content of plants. It is also the most active carotenoid, with the highest bioconversibility in the human body. β-Carotene is a suppressor of tumorigenesis in the skin, lung, liver, and colon, promoting the cessation of the cell multiplication cycle. Thermal processing can affect the sensory characteristics and the antioxidant compounds, altering the antioxidant potential of foods. Time, temperature, and style of cooking are determinant conditions for the increase or decrease of total antioxidant activity. The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. The purpose of this chapter is to offer information about some raw plant materials containing carotenoids. |
| format | Book Chapter |
| id | CGSpace171153 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | dspace |
| spelling | CGSpace1711532025-01-29T12:57:47Z Carotenoids in raw plant materials: Jaeger de Carvalho, Lucia Maria Dellamora Ortiz, Gisela Maria Viana de Carvalho, José Luiz Gomes de Oliveira, Alcides Ricardo carotenoids cassava sweet potatoes pumpkins antioxidants raw materials Carotenoids are rich sources of pro-vitamin A. These compounds are usually obtained from pumpkins (Cucurbita maxima, C. pepo, and C. moschata), as well as orange and yellow sweet potatoes. Carotenoids are C40 tetraterpenoids, which stand out for their antioxidant activity. Among them are carotenes (very apolar carbon and hydrogen molecules, like lycopene, β-carotene, α-carotene) and oxygenated derivatives and xanthophylls composed of oxygenated functions (less apolar molecules such as lutein, zeaxanthin, cryptoxanthin). β-Carotene is the most commonly found carotenoid, accounting for 25–30% of the total carotenoid content of plants. It is also the most active carotenoid, with the highest bioconversibility in the human body. β-Carotene is a suppressor of tumorigenesis in the skin, lung, liver, and colon, promoting the cessation of the cell multiplication cycle. Thermal processing can affect the sensory characteristics and the antioxidant compounds, altering the antioxidant potential of foods. Time, temperature, and style of cooking are determinant conditions for the increase or decrease of total antioxidant activity. The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. The purpose of this chapter is to offer information about some raw plant materials containing carotenoids. 2018 2025-01-29T12:57:47Z 2025-01-29T12:57:47Z Book Chapter https://hdl.handle.net/10568/171153 en Open Access IntechOpen Jaeger de Carvalho, Lucia Maria; Dellamora Ortiz, Gisela Maria; Viana de Carvalho, José Luiz; and Gomes de Oliveira, Alcides Ricardo. 2018. Carotenoids in raw plant materials. In Progress in Carotenoid Research, eds. Leila Queiroz Zepka, Eduardo Jacob-Lopes, and Veridiana Vera De Rosso. Chapter 6, Pp. 107-119. https://doi.org/10.5772/intechopen.78677 |
| spellingShingle | carotenoids cassava sweet potatoes pumpkins antioxidants raw materials Jaeger de Carvalho, Lucia Maria Dellamora Ortiz, Gisela Maria Viana de Carvalho, José Luiz Gomes de Oliveira, Alcides Ricardo Carotenoids in raw plant materials: |
| title | Carotenoids in raw plant materials: |
| title_full | Carotenoids in raw plant materials: |
| title_fullStr | Carotenoids in raw plant materials: |
| title_full_unstemmed | Carotenoids in raw plant materials: |
| title_short | Carotenoids in raw plant materials: |
| title_sort | carotenoids in raw plant materials |
| topic | carotenoids cassava sweet potatoes pumpkins antioxidants raw materials |
| url | https://hdl.handle.net/10568/171153 |
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