Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

FONSECA MJO; SOARES AG; FREIRE JUNIOR M; ALMEIDA DJ; ASCHERI JLR. 2008. Effect of extrusion-cooking in total carotenoids content in
cream and orange flesh sweet potato cultivars. Horticultura Brasileira 26: 112-115.
Effect of extrusion-cooking in total carotenoids content in cream and
orange flesh sweet potato cultivars
Marcos José de O Fonseca1; Antonio G Soares1; Murillo Freire Junior1; Dejair L de Almeida2; José Luiz R
Ascheri1
1Embrapa Agroindústria de Alimentos, Av. das Américas 29501, 23020-470 Rio de Janeiro-RJ; 2Embrapa Agrobiologia, Antiga Rod. Rio-
São Paulo, km 47, 23851-970 Seropédica-RJ; mfonseca@ctaa.embrapa.br
ABSTRACT
RESUMO
Sweet potato (Ipomoea batatas) is a food crop that supplies
Effect of extrusion-cooking in total carotenoids content in
energy, minerals and vitamins C and B. Some cultivars are very rich
cream and orange flesh sweet potato cultivars
in carotenoids (pro-vitamin A). In this study were evaluated and
A batata-doce (Ipomoea batatas) é um alimento fonte rico em
compared the total carotenoids content of two cultivars and the losses
energia, minerais, vitaminas C e B. Algumas cultivares são ricas em
on the dehydrated extruded sweet potato flour. Samples from organic
pró-vitamina A. O objetivo do presente trabalho foi avaliar e compa-
and conventional crops were analyzed, in the form of fresh and
rar o conteúdo de carotenóides totais em duas cultivares de batata-
dehydrated extruded samples. Total carotenoids content of the fresh
doce e determinar suas perdas na obtenção da farinha desidratada e
product, expressed on wet basis, was of 437 ?g 100 g-1 for the cream
processada por extrusão. Foram analisadas amostras de sistema de
cultivar and 10,12 ?g 100 g-1 for the orange cultivar. After
cultivo orgânico e convencional, tanto as frescas como as extrusadas
dehydration, losses of total carotenoids were of 41% and 38%,
desidratadas. O conteúdo de carotenóides totais do produto fresco,
respectively. The fresh orange cultivar presented high total
expressos em base úmida, foi de 437 ?g 100 g-1 para a cultivar creme
carotenoids content in comparison to the cream cultivar. The extruded
e de 10,120 ?g 100g-1 para a cultivar alaranjada. Após o processo de
orange sweet potato flour showed the lowest losses in total
desidratação das amostras, as perdas de carotenóides totais foram de
carotenoids. Therefore, the processed flour of orange sweet potato
41% para a batata-doce creme e 38% para a alaranjada, respectiva-
could be used to obtain pre-gelatinized extruded flour with high total
mente. Os resultados indicaram alto conteúdo de carotenóides totais
carotenoids content.
para a cultivar alaranjada fresca, quando comparado com a cultivar
creme. A amostra de farinha de batata-doce extrusada apresentou menor
perda de carotenóides totais. Desta forma, verifica-se que a farinha de
batata-doce alaranjada pode ser utilizada na obtenção de uma farinha
pré-gelatinizada com alto conteúdo de carotenóides totais.
Keywords: Ipomoea batatas, organic crop, total carotenoids, ?-
Palavras-chave: Ipomoea batatas, cultivo orgânico, carotenóides
carotene, extrusion-cooking.
totais, ?-caroteno, extrusão.
(Recebido para publicação em 27 de novembro de 2006; aceito em 20 de fevereiro de 2008)
Sweet potato (Ipomoea batatas) has cultivars are rich in carotenoids (Reddy Stahl, 1995). Mangles (1993), Hart &
already reached the 6th or 7th most
& Sistrunk, 1980; Picha, 1985).
Scott (1995) and Mueller (1997) verified
produced food crop in the world (FAO,
Vitamin A deficiency is an endemic
that the sweet potato, as well as other
2007). In Brazil sweet potato is the 4th most
public health problem in many regions of
vegetables, is also an important source of
consumed vegetable crop. Sweet potato is
the developing world. Four measures had
xanthophylls. Studies carried out by Wang
a great crop because it is relatively easy to
been taken to decrease this problem on
et al. (1994) and Mertz et al. (1997)
grow, relatively free of pests and diseases,
these countries: 1) supplementation; 2)
indicated the possibility of metabolic
has relatively high yield, and is always a
fortification; 3) diet diversification; 4)
conversion from 9-cis-?-carotene into 9-
good source of carbohydrates (Miranda,
cis-retinoic acid, the last one being
health measures to reduce nutrient wastage
1995). Its ability to grow in poor soils makes
considered as a potential medicine for
(Underwood, 1998). Food-based
the sweet potato an especially good crop
treatment of certain types of tumor.
approaches, specifically the diet
for tropical soils where fertilizer is not easily
diversification, are the most sustainable
In 1999, at the FAO conference for
available. Sweet potatoes can be cultivated
Austral Africa, the National Institute of
measures toward a permanent conquest of
throughout tropical and warm temperate
Agronomic Investigation (INIA) presented
insecure vitamin A nutrition (Swai, 1993;
regions wherever there is sufficient water
the program of the orange fresh sweet
to support their growth (Martin, 1998).
Bulux et al., 1996). For many populations
potato, rich in pro-vitamin A. It was a
Because of its drought tolerance, sweet
around the world, carotenoids, from
primary example how the INIA would start
potato is called a hot weather crop. Phuc et
vegetables, represent 80-85% of its pro-
the integration of the nutritional concern
al. (2001) indicated that sweet potato is one
vitamin A diet (De Pee, 1996). Despite its
on its agricultural research and extension
of the main tuberous roots produced in
source as vitamin A, carotenoids are still
programs. This was one of the adopted
developing countries.
of great interest due to its antioxidant
strategies to fight against the vitamin A
Sweet potato is a source of energy,
potential, reducing the probability of
deficiency of the poor people into Austral
minerals and vitamins C and B. Some
cancer and degenerative illnesses (Sies &
Africa region (Low et al., 2003).
112
Hortic. bras., v. 26, n. 1, jan.-mar. 2008

---

Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars
Sweet potato is a versatile crop with
Table 1. Extrusion-cooking process conditions used for developing mixture of pre-gelatinized
multiple uses. It could be used as a
sweet potato and rice flours (Processo de extrusão usado no preparo de farinha de batata-
substitute for rice and corn, besides
doce pré-gelatinizada misturada com farinha de arroz). Rio de Janeiro, Embrapa Agroindústria
being a potential source of raw materials
de Alimentos, 2006.
for industrial uses and food delicacies.
Sweet potato has been processed as
feeds, flour, starch, and pectin for local
and export markets. The flour is further
processed into fermented products such
as soy sauce and alcohol (Ramesh et al.,
2006). Iwe et al. (1998) showed that
sweet potato could be used in extruded
products due to its high nutritional value.
Carotenoids present in fresh tissue
are very stable. However, when those
products are processed, carotenoids
become very unstable by the action of
heat, light and oxygen. Carotenoids can
be partially isomerized or totally
degraded, depending on the applied time
After mixing water, all samples were
carotene equivalent. Lako et al. (2006)
and temperature conditions during the
kept under room temperature during one
studied cultivars from conventional
processing of carrot juice (Marx et al,
night before the extrusion.
system crop and found 15,000-19,000
2003). The objective of this work was
The total carotenoids content was
?g 100g-1 of total carotenoids content
to compare the total carotenoids
obtained using the method described by
for orange sweet potato and 480-570 ?g
contents of cream and orange sweet
Rodriguez-Amaya (2001). Two grams
100 g-1 for cream variety. Total
potato cultivars and to evaluate its losses
of the homogeneous sweet potato
carotenoids content found by K´osambo
from fresh to dehydrated and extrusion
sample were transferred to a mortar
et al (1998) from conventional system
product.
containing a small amount of
crop were 200 ?g 100 g-1 for cream
hyflosupercel and ground with 50 mL
sweet potato and 8,800 ?g 100 g-1 for
MATERIAL AND METHODS
of cold acetone and then filtered under
orange sweet potato. The results of this
suction through a Buchner funnel with
work were very similar and in
The experiment was carried in
filter paper Whatman nº 1. The mortar,
accordance with the previous reports.
Embrapa Agrobiologia, located in
pestle and the residue were rinsed with
Therefore, it seems that there is no
Seropédica, Rio de Janeiro State, Brazil.
acetone and the extract was transferred
influence from the cropping system on
Sweet potato cv. Rosinha de Verdan
to a separator funnel. This rinsing was
total carotenoids content.
(cream colour) (Daros et al., 2002) and
repeated three times. Petroleum ether
The total carotenoids content in the
cv. IAPAR 69 (orange) were grown
was added to the extract and rinsed with
flour products were 1,587 ?g 100 g-1
under organic system and after harvest
distilled water. Carotenoids were
and 29,397 ?g 100 g-1 for cream and
roots were analyzed in the fresh,
collected from ethereal extract and then
orange cultivars, respectively (p<0.05).
dehydrated and extruded form.
passed through a glass funnel containing
During the dehydration process
Drying of the samples was carried
anhydrous sodium sulfate to remove the
occurred losses of carotenoids content
out in a forced air oven at 65ºC during 5
water. The quantification, in ethereal
of 41% for the cream and 38% for the
hours. The dehydrated samples were
extract, was carried out by Analytik Jena
orange cultivar. The flour yields were
grinded in hammer mill with a 20 mesh
spectrophotometry - Model SPECORD
25.8% for cream and 25.3% for the
bolter.
205 at 450 nm. Petroleum ether was
orange cultivar, without significant
used as a blank sample.
After that, all the sweet potato flour
differences (p>0.05).
was extruded. Mixtures were prepared
The statistical analyses were
Before the dehydration process, the
by mixing 50% of sweet potato flour
performed using the software
sweet potato tubers were cut into slices
with 50% of rice flour of both cultivars.
STATISTICA version 5.1 edition 98
and then submitted to a thermal shock
Extrusion was performed on a
(Statsoft, 1995).
(65ºC). Therefore, the exposure to
Brabender single screw extruder, model
oxygen and the thermal shock were the
DS 20. The process conditions were
RESULTS AND DISCUSSION
decisive factors for carotenoids losses
described in Table 1. From each sample
during the process. However, even
we used 1000 grams and the final
The total carotenoids content, in the
though 38% of the carotenoids were lost,
moisture was achieved by adding
fresh product, was of 437 ?g 100 g-1 for
the amount of total carotenoids was high,
distilled water calculated from moisture
the cream cultivar and 10,120 ?g 100g-
indicating that the orange sweet potato
content of each dehydrated sample.
1 for the orange one, calculated in b-
has an important nutritional value.
Hortic. bras., v. 26, n. 1, jan.-mar. 2008
113

---

MJO Fonseca et al.
Table 2. Total carotenoids content of extruded flours and losses from fresh raw material
FAO Statistical Yearbook. 2007. Food Agricultural
Organization. Rome, Italy, v.1. 250p.
(teor total de carotenóides de farinha extrudada e perdas de material fresca). Rio de Janeiro,
Embrapa Agroindústria de Alimentos, 2006.
GROSJEAN E; POINSOT J; CHARRIÉ-
DUHAUT A; TABUTEAU S; ADAM P;
TRENDEL J; SCHAEFFER P; CONNAN J;
DESSORT D; ALBRECHT P. 2000. A
heptacyclic polyprenoid hydrocarbon in
sediments: a clue to unprecedented biological
lipids. The Royal Society of Chemistry.
Chemistry. Communication. p. 923-924.
HART DJ; SCOTT KJ. 1995. Development and
evaluation of HPLC method for analysis of
carotenoids in foods and the measurement of
the carotenoid content of vegetables and fruits
commonly consumed in the UK. Food
Chemistry 54: 101-111.
nsThere is no statistical difference for LSD test (p<0.05) (nsnão há diferença estatística para
IWE MO; WOLTERS I; GORT G; STOLP W;
teste LSD(p<0.05)).
VAN ZUILICHEM DJ. 1998. Behavior of
gelatinization and viscosity in soy-sweet potato
mixtures by single screw extrusion: a response
surface analysis. Journal of Food Engineering
The results from the extrusion-
100 g-1 for the two different
38: 369-379.
cooking process indicated that there
conditions. These values are still very
K´OSAMBO LM; CAREY EE; MISRA AK;
were statistical different losses of total
high, indicating that this product is a
WILKER J; HAGEMIMANA V. 1998.
carotenoids content (LSD<0.05) (Table
very good source of pro-vitamin A.
Influence of age, farming site and boiling on
2). For sweet potato flour without
Total carotenoids content of 50%
Pro-Vitamin A content in sweet potato
(Ipomoea batatas (L.) Lam.) storage roots.
mixture, there were 20.8% and 27.9%
orange sweet potato flour mixing with
Journal of Food Composition and Analysis 11:
for the orange variety and 41.0% and
50% of rice flour were also a very
305-321.
60.4% for the cream one. The losses
good source of pro-vitamin A, with
LAKO J; TRENERRY CV; WAHLQVIST M;
were lower in mixed flours than in the
values between 10,199 ?g 100 g-1 and
WATTANAPENPAIBOON N.
single sweet potato flour, with 2.6% and
10,238 ?g 100 g-1.
SOTHEESWARAN S; PREMIER R. 2006.
Phytochemical flavonols, carotenoids and the
3.8% of losses for the orange variety and
The results indicated that the fresh
antioxidant properties of a wide selection of
9.9% and 16.2% for the cream one.
orange sweet potato variety showed high
Fijian fruit, vegetables and other readily
Losses of total carotenoids content were
total carotenoids content in comparison to
available foods. Food Chemistry 90: 315-329.
very small on the samples mixing flour
the cream variety. It seems that there is no
LOW J; WALKER T; KAPINGA R; HIJMANS
with rice. Possibly this occurs due to the
influence of cropping system on total
R; REYNOSO D; EWELL P; ZHANG D.
2003. The potential impact of beta-carotene
rice flour composition, with 9% of
carotenoids content. The sweet potato flour
rich sweet potatoes on vitamin A intake in Sub-
protein, 0.75% of crude fiber and around
from orange variety could be used to obtain
Saharan Africa. In: HARVEY WJ; TAYLOR,
1% of lipids. These elements could form
the extruded pre-gelatinized product with
TM. (eds). Report of the XXI International
a carotene-lipid-protein net protecting
high nutritional value.
Vitamin A Consultive Group (IVACG).
Marrakech, Marrocos. 10p
carotenoids from thermic denaturation
REFERENCES
MANGLES AR. 1993. Carotenoids content of
(Borrelli et al, 2003). The ?-carotene
fruits and vegetables: an evaluation of
being a lipid octaprenoids, probably
BORRELLI GM; DE LEONARDIS AM; FARES
analytical data. Japanese Agriculture
occur an interaction with rice lipids
C; PLATANI C; DI FONZO N. 2003. Effects
Development Association 93: 284-296.
of modified processing conditions on oxidative
(Grosjean, et al, 2000).
MARTIN FW. 1998. Sweet potato. Florida: Echo
properties of semolina dough and pasta. Cereal
Technical Note. 7p.
Losses of total carotenoids content
Chemistry 80: 225-231.
MARX M; STUPARIC M; SCHIEBER A;
were higher in the extruded products
BULUX J; QUAN DE SERRANO J; PÉREZ R;
CARLE R. 2003. Effects of thermal processing
LÓPEZ CY; SOLOMONS NW. 1996. Studies
with low feeder flow rate and low screw
on the bioconversion and bioavailability of ?-
on trans-cis-isomerization of ?-carotene in
speed. This can be explained by the long
carotene in Guatemalan school children.
carrot juices and carotene-containing
retention time of sample, on the barrel,
European Journal Clinical Nutrition 50: 76-77.
preparation. Food Chemistry 83: 609-617.
during the extrusion process. Camire et
CAMIRE ME; CAMIRE A; KRUMBAR K. 1990.
MERTZ JR; SHANG E; PIANTELOSI R; WEI
S; WOLGEMUTH DJ; BLANER WS. 1997.
al. (1990) verified that the correct
Chemical and nutritional changes in foods
during extrusion. CRC Critical Reviews of
Identification and characterization of
conditions process has influence on
Food Science and Nutrition. 29: 35-57.
stereospecific human enzyme that catalyzes 9-
prevention losses of important
DAROS M; AMARAL JUNIOR AT; PEREIRA
cis-retinol oxidation. Journal Biological
constituents of extruded products,
TNS; LEAL NR; FREITAS SP; SEDIYAMA
Chemistry 272: 11744-11749.
MIRANDA JEC. 1995. A cultura da batata-doce.
minimizing these losses during the
T. 2002. Caracterização morfológica de
acessos de batata-doce. Horticultura Brasileira
Brasília, DF: Embrapa, 95 p. (Plantar
process.
20: 43-47.
hortaliças; 30). ISBN 8585007605.
It was also observed that total
DE PEE S. 1996. Food based approaches for
MUELLER H. 1997. Determination of the
carotenoids content in single pre-
controlling vitamin A deficiency: studies in
carotenoids content in selected vegetables and
breast feeding women in Indonesia.
fruits by HPLC and photodiode array
gelatinized orange sweet potato flour
Landbouwerniversiteit Wagmeningem,
detection. European Food Research and
were 21,200 ?g 100 g-1 and 23,276 ?g
Germany. ISBN 90-8504-492-8. 116p.
Technology 204: 88-94.
114
Hortic. bras., v. 26, n. 1, jan.-mar. 2008

---

Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars
PHUC BHN; LINDERB JE; OGLE B; THOMKE
REDDY NN; SISTRUNK WA. 1980. Effect of
STATSOFT INCORPORATION. 1995. Statistica
S. 2001. Determination of the nutritive value
cultivar size, storage and cooking method on
for windows computer program manual.
of tropical biomass products for monogastrics
carbohydrates and nutrients of sweet potatoes.
Version 5.1, edition 98, Tulsa, Oklahoma,
using rats. Part 2: Effects of drying
Journal Food Science 45: 682-684.
USA.
temperature. Asian-Australasian Journal
RODRIGUEZ-AMAYA DB. 2001. A guide to
UNDERWOOD BA. 1998. Micronutrient
Animal Science 14: 994-1002.
carotenoids analysis in foods. Washington: Ilsi.
malnutrition. Is it being eliminated? Nutrition
PICHA DH. 1985. Crude protein, minerals and
64p.
Today 33:121-129.
carotenoids in sweet potatoes. Journal Food
SIES H; STAHL W. 1995. Vitamin E and C, ?-
WANG XD; KRINSKY NI; BENOTTI PN;
Science 50: 1768-1769.
carotene, and other carotenoids as antioxidants.
RUSSEL RM. 1994. Biosynthesis of 9-cis
RAMESH YA; MANISHAGUHA RN;
American Journal Clinical Nutrition
retinoic acid from 9-cis carotene in human
THARANATHAN RS; RAMLEKE RS. 2006.
62(suppl):1315S-1321S.
intestinal mucosa in vitro. Archive of.
Changes in characteristics of sweet potato flour
SWAI REA. 1993. Diet diversification: Tengeru
Biochemistry and Biophysics 313: 150-155.
prepared by different drying techniques.
activities on vitamin A rich foods. Report of
Lebensmittel Wissenchaft und Technologie 39:
the XV International Vitamin A Consultive
20-26.
Group (IVACG) Meeting. Washington, D.C.
United States, IVACG/ILSI. 99p..
Hortic. bras., v. 26, n. 1, jan.-mar. 2008
115

---