Processing of fruit and vegetables: Effect on carotenoids

Nutrition & Food Science

Volumn 97, Issue 2, 1997, Pages 58-65

  Thane, Christopher ^a   Reddy, Sheela ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Carotenoids; Fruit; Processing; Vegetables

Indexed keywords

EID: 0002196790     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346659710161858     Document Type: Article

References (44)

1. van Poppel, G., “Epidemiological evidence for β-carotene in prevention of cancer and cardiovascular disease”, European Journal of Clinical Nutrition, Vol. 50 (Suppl. 3), 1996, pp. S57-S61.
2. Mangels, A.R., Holden, J.M., Beecher, G.R., Forman, M.R. and Lanza, E., “Carotenoid content of fruits and vegetables: an evaluation of analytic data”, Journal of the American Dietetic Association, Vol. 93 No. 3, 1993, pp. 284-96.
3. Chug-Ahuja, J.K., Holden, J.M., Forman, M.R., Mangels, A.R., Beecher, G.R. and Lanza, E., “The development and application of a carotenoid database for fruits, vegetables, and selected multicomponent foods”, Journal of the American Dietetic Association, Vol. 93 No. 3, 1993, pp. 318-23.
4. FAO/WHO, “Requirements of vitamin A, iron, folate and vitamin B12, FAO Series No. 23”, Report of a Joint FAO/WHO Expert Consultation, 1988, Rome, FAO.
5. de Pee, S., West, C.E., Muhilal, Karyadi, D. and Hautvast, J.G.A.J., “Lack of improvement in vitamin A status with increased consumption of dark-green leafy vegetables”, Lancet, Vol. 346, 1995, pp. 75-81.
6. Giovannucci, E., Ascherio, A., Rimm, E.B., Stampfer, M.J., Colditz, G.A. and Willett, W.C., “Intake of carotenoids and retinol in relation to risk of prostate cancer”, Journal of the National Cancer Institute, Vol. 87 No. 23, 1995, pp. 1767-76.
7. Burney, P.G.J., Comstock, G.W. and Morris, J.S., “Serologic precursors of cancer: serum micronutrients and the subsequent risk of pancreatic cancer”, American Journal of Clinical Nutrition, Vol. 49 No. 5, 1989, pp. 895-900.
8. Helzlsouer, K.J., Comstock, G.W. and Morris, J.S., “Selenium, lycopene, alpha-tocopherol, β-carotene, retinol, and subsequent bladder cancer”, Cancer Research, Vol. 49 No. 21, 1989, pp. 6144-8.
9. Handelman, G.J., Dratz, E.A., Reay, C.C. and van Kuijk, F.J.G.M., “Carotenoids in the human macula and whole retina”, Investigative Ophthalmology and Visual Science, Vol. 29 No. 6, 1988, pp. 850-5.
10. Varma, S.D., Devamanoharan, P.S. and Morris, S.M., “Prevention of cataracts by nutritional and metabolic antioxidants”, CRC Critical Reviews in Food Science and Nutrition, Vol. 35 Nos 1-2, 1995, pp. 111-29.
11. Seddon, J.M., Ajani, U.A., Sperduto, R.D., Hiller, R., Blair, N., Burton, T.C., Farber, M.D., Gragoudas, E.S., Haller, J., Miller, D.T., Yannuzzi, L.A. and Willett, W.C., for the Eye Disease Case-Control Study Group, “Dietary carotenoids, vitamins A, C, and E, and advanced age-related macular degeneration”, Journal of the American Medical Association, Vol. 272 No. 18, 1994, pp. 1413-20.
12. Howard, A.N., Williams, N.R., Palmer, C.R., Cambou, J.P., Evans, A.E., Foote, J.W., Marques-Vidal, P., McCrum, E.E., Ruidavets, J.B., Nigdikar, S.V., Rajput-Williams, J. and Thurnham, D.I., “Do hydroxy-carotenoids prevent coronary heart disease? A comparison between Belfast and Toulouse”, International Journal for Vitamin and Nutrition Research, Vol. 66 No. 2, 1996, pp. 113-8.
13. Bolin, H.R. and Stafford, A.E., “Effect of processing and storage on provitamin A and vitamin C in apricots”, Journal of Food Science, Vol. 39 No. 5, 1974, pp. 1034-6.
14. Baloch, A.K., Buckle, K.A. and Edwards, R.A., “Effect of processing variables on quality of dehydrated carrot. II. Leaching losses and stability of carrot during dehydration and storage”, Journal of Food Technology, Vol. 12 No. 3, 1977, pp. 295-307.
15. Guerrant, N.B., Vavich, M.G., Fardig, O.B., Ellenberger, H.A., Stern, R.M. and Coonen, N.H., “Effect of duration and temperature of blanch on vitamin retention of certain vegetables”, Industrial Engineering and Chemistry, Vol. 39, 1947, pp. 1000-7.
16. Clydesdale, F.M., Ho, C.-T., Lee, C.Y., Mondy, N.I. and Shewfelt, R.L., “The effects of postharvest treatment and chemical interactions on the bioavailability of ascorbic acid, thiamin, vitamin A, carotenoids, and minerals”, CRC Critical Reviews in Food Science and Nutrition, Vol. 30 No. 6, 1991, pp. 599-638.
17. Della-Monica, E.S. and McDowell, P.E., “Comparison of β-carotene content of dried carrots prepared by three dehydration processes”, Food Technology, Vol. 19 No. 10, 1965, pp. 141-3.
18. Arya, S.S., Natesan, V., Parihar, D.B. and Vijayaraghavan, P.K., “Stability of carotenoids in dehydrated carrots”, Journal of Food Technology, Vol. 14 No. 6, 1979, pp. 579-86.
19. Baloch, A.K., Buckle, K.A. and Edwards, R.A., “Effect of coating with starch and nordihydroguaiaretic acid on the stability of carotenoid of dehydrated carrot”, Journal of the Chemical Society of Pakistan, Vol. 8 No. 1, 1986, pp. 59-62.
20. Goldman, M., Horev, B. and Saguy, I., “Decolorization of β-carotene in model systems simulating dehydrated foods. Mechanism and kinetic principles”, Journal of Food Science, Vol. 48 No. 3, 1983, pp. 751-4.
21. Sweeney, J.P. and Marsh, A.C., “Effect of processing on provitamin A in vegetables”, Journal of the American Dietetic Association, Vol. 59 No. 9, 1971, pp. 238-43.
22. Granado, F., Olmedilla, B., Blanco, I. and Rojas-Hidalgo, E., “Carotenoid composition in raw and cooked Spanish vegetables”, Journal of Agricultural and Food Chemistry, Vol. 40 No. 11, 1992, pp. 2135-40.
23. Bushway, R.J. and Wilson, A.M., “Determination of α- and β-carotene in fruit and vegetables by high performance liquid chromatography”, Canadian Institute of Food Science and Technology Journal, Vol. 15 No. 3, 1982, pp. 165-9.
24. Borchgrevink, N.C. and Charley, H., “Color of cooked carrots related to carotene content”, Journal of the American Dietetic Association, Vol. 49 No. 1, 1966, pp. 116-21.
25. Padmavati, K. and Udipi, S.A., “Effect of different cooking methods on β-carotene content of vegetables”, Journal of Food Science and Technology, Vol. 29 No. 3, 1992, pp. 137-40.
26. Chandler, L.A. and Schwartz, S.J., “Isomerization and losses of trans beta-carotene in sweet potatoes as affected by processing treatment”, Journal of Agricultural and Food Chemistry, Vol. 36 No. 1, 1988, pp. 129-33.
27. Baloch, A.K., Buckle, K.A. and Edwards, R.A., “Stability of beta carotene in model systems containing sulphate”, Journal of Food Technology, Vol. 12 No. 3, 1977, pp. 309-16.
28. Heinonen, M.I., Ollilainen, V., Linkola, E.K., Valo, P.T. and Koivistoinen, P.E., “Carotenoids in Finnish foods: vegetables, fruits, and berries”, Journal of Agricultural and Food Chemistry, Vol. 37 No. 3, 1989, pp. 655-9.
29. Hart, D.J. and Scott, K.J., “Development and evaluation of an HPLC method for the analysis of carotenoids in food, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK”, Food Chemistry, Vol. 54 No. 1, 1995, pp. 101-11.
30. Stahl, W. and Sies, H., “Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans”, Journal of Nutrition, Vol. 122 No. 11, 1992, pp. 2161-6.
31. Tavares, C.A. and Rodriguez-Amaya, D.B., “Carotenoid composition of Brazilian tomatoes and tomato products”, Lebensmittel Wissenschaft und Technologie, Vol. 27 No. 3, 1994, pp. 219-24.
32. Tonucci, L.H., Holden, J.M., Beecher, G.R., Khachik, F., Davis, C.S. and Mulokozi, G., “Carotenoid content of thermally processed tomato-based food products”, Journal of Agricultural and Food Chemistry, Vol. 43 No. 3, 1995, pp. 579-86.
33. Chen, B.H., Peng, H.Y. and Chen, H.E., “Changes in carotenoids, color, and vitamin A contents during processing of carrot juice”, Journal of Agricultural and Food Chemistry, Vol. 43 No. 7, 1995, pp. 1912-18.
34. Kim, H. and Gerber, L.H., “Influence of processing on quality of carrot juice”, Korean Journal of Food Science and Technology, Vol. 20, 1988, pp. 683-6.
35. Bao, B. and Chang, K.C., “Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions”, Journal of Food Science, Vol. 59 No. 6, 1994, pp. 1155-8.
36. Khachik, F., Goli, M.B., Beecher, G.R., Holden, J., Lusby, W.R., Tenorio, M.D. and Barrera, M.R., “Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables”, Journal of Agricultural and Food Chemistry, Vol. 40 No. 3, 1992, pp. 390-8.
37. Quenzer, N.M. and Burns, E.E., “Effects of microwave, steam and water-blanching on freeze-dried spinach”, Journal of Food Science, Vol. 46 No. 2, 1981, pp. 410-13.
38. Khachik, F., Beecher, G.R. and Whittaker, N.F., “Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography”, Journal of Agricultural and Food Chemistry, Vol. 34 No. 4, 1986, pp. 603-16.
39. Rock, C.L. and Swendseid, M.E., “Plasma β-carotene response in humans after meals supplemented with dietary pectin”, American Journal of Clinical Nutrition, Vol. 55 No. 1, 1992, pp. 96-9.
40. Solomons, N.W. and Bulux, J., “Plant sources of provitamin A and human nutriture”, Nutrition Reviews, Vol. 51 No. 7, 1993, pp. 199-204.
41. Rodriguez, M.S. and Irwin, M.I., “A conspectus of research on vitamin A requirements of man”, Journal of Nutrition, Vol. 102 No. 7, 1972, pp. 909-68.
42. Erdman, J., “The physiologic chemistry of carotenes in man”, Clinical Nutrition, Vol. 7, 1988, pp. 101-6.
43. Törrönen, R., Lehmusaho, M., Häkkinen, S., Hänninen, O. and Mykkänen, H., “Serum β-carotene response to supplementation with raw carrots, carrot juice or purified β-carotene in healthy non-smoking women”, Nutrition Research, Vol. 16 No. 4, 1996, pp. 565-75.
44. Breene, W.M., “Healthfulness and nutritional quality of fresh versus processed fruits and vegetables: a review”, Journal of Foodservice Systems, Vol. 8 No. 1, 1994, pp. 1-45.