Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods

Kirthee Pillay*, Muthulisi Siwela, John Derera, Frederick Johannes Veldman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

Abstract

Provitamin A-biofortified maize may contribute to alleviating vitamin A deficiency (VAD), in developing countries. However, processing the maize into food products may reduce its provitamin A content. The aims of this study were to determine the composition of provitamin A carotenoids in biofortified maize varieties as well as to assess their retention during processing of popular maize foods consumed in KwaZulu-Natal, South Africa. The non-provitamin A carotenoid, zeaxanthin and the provitamin A carotenoids, β-cryptoxanthin, and trans and cis isomers of β-carotene, and other unidentified trans and cis isomers of β-carotene were detected in varying concentrations in the maize. Milling provitamin A-biofortified maize into mealie meal resulted in a higher retention of carotenoids compared to milling into samp. The highest retention of provitamin A carotenoids was observed in cooked phutu and cooked samp, whilst cooking into thin porridge resulted in the lowest retention of provitamin A carotenoids. In phutu, 96.6∈±∈20.3% β-cryptoxanthin and 95.5∈±∈13.6% of the β-carotene were retained after cooking. In samp, 91.9∈±∈12.0% β-cryptoxanthin and 100.1∈±∈8.8% β-carotene; and in thin porridge, 65.8∈±∈4.6% β-cryptoxanthin and 74.7∈±∈3.0% β-carotene were retained after cooking. This study demonstrates that provitamin A retention in maize is affected by the cooking method (and hence cooked food form) and therefore cooking methods that result in a good retention of provitamin A need to be identified and recommended. © 2011 Association of Food Scientists & Technologists (India).
Original languageEnglish
Pages (from-to)634-644
Number of pages11
JournalJournal of Food Science and Technology
Volume51
Issue number4
DOIs
Publication statusPublished - 1 Jan 2014
Externally publishedYes

Keywords

  • Biofortification
  • Cooking
  • Maize
  • Milling
  • Provitamin A
  • Retention

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