Investigating carotenoid loss after drying and storage of

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210 9. Discussion physiological functions or for storage”. Tanumihardjo (2002)). This study doesn’t take into account the bioaccessibility of provitamin A in the different forms of sweet potato. It would be important however to determine the bioaccessibility and also bioavailability because it gives information on the fraction of provitamin A that can be used and available for the body. It was shown that the bioaccessibility is linked to the matrix state of the food, for instance boiled, dried and fried. Failla et al. (2009) showed that the bioaccessibility of boiled OFSP was poor, being only 0.6-3% and was less than with carrots. Tumuhimbise et al. (2009) showed that the bioaccessibility of trans-!-carotene in different Ugandan sweet potato varieties (Ejumula, SPK004, SPK004/1, SPK004/6, SPK004/6/6 (these very varieties have been worked on in the course of this study)) varied with the processing treatments from less bioaccessible (raw
References 211 References Aguayo, V.M. and Baker, S.K. (2005) Vitamin A deficiency and child survival in sub- Saharan Africa: A reappraisal of challenges and opportunities. Food and Nutrition Bulletin 26, 348-355. Ameny, M.A. and Wilson, P.W. (1997) Relationship between Hunter color values and β- carotene contents in white-fleshed African sweetpotatoes (Ipomea batatas Lam). Journal of the Science of Food and Agriculture 73, 301-306. AOAC (1984) Official Methods of Analysis of the Association of Official Analytical Chemists. The Association of Official Analytical Chemists, Inc. Arlington, VA. Aryra, S.S., Natesan, V., Parihar, D.B and Viayaraghavan, P.K. (1979) Stability of carotenoids in dehydrated carrots. International Journal of Food Science and Technology 14, 579-586. Arya, S.S., Natesan, V., Premavalli, K.S., Vijayaraghavan, P.K. (1982) Effect of pre- freezing on the stability of carotenoids in unblanched air-dried carrots. International Journal of Food Science and Technology 17, 109-113. Arya, S.S., Natesan, V. and Vijayaraghavan, P.K. (1983) Stability of carotenoids in freeze-dried papaya. Journal of Food Technology 18, 177-181. Arya, S.S., Premavalli, K.S., Siddiah, C.H. and Sharma, T.R. (1985) Storage behaviour of freeze dried watermelon juice powder. International Journal of Food Science and Technology 20, 351-357. Auldridge, M.E., McCarty, D.R. and Klee, H.J. (2006) Plant carotenoid cleavage oxygenases and their apocarotenoid products. Current Opinion in Plant Biology 9, 315- 321.
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Investigating carotenoid loss after
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DECLARATION I certify that this wor
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ACKNOWLEDGEMENTS I am deeply gratef
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CONTENTS CHAPTER 1.! LITERATURE REV
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4.3.2! Effect of trial and sweet po
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1.1 BACKGROUND 1.1.1 Introduction C
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3 1. Literature review It is estima
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5 1. Literature review food corresp
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- the leaves that make energy and s
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9 1. Literature review Uganda and M
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11 1. Literature review communicati
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13 1. Literature review soya grains
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15 1. Literature review Drying is a
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17 1. Literature review Modelling o
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19 1. Literature review Other types
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21 1. Literature review The perform
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23 1. Literature review degradation
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25 1. Literature review carotene an
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27 1. Literature review (Rees, NRI,
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29 1. Literature review red (>800 n
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31 1. Literature review Figure 1-17
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33 1. Literature review induced by
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35 1. Literature review Enzymatic c
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37 1. Literature review Volatile pr
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39 1. Literature review Carotenoid
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Table 1-5: Effect of type of proces
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Comparison of losses in drying proc
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45 1. Literature review observed we
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47 1. Literature review Different p
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Oxygen 49 1. Literature review Oxyg
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51 1. Literature review the storage
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2.2.2 Root samples 53 2. Assessment
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2.2.5 Water activity 55 2. Assessme
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57 2. Assessment of Methods below t
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59 2. Assessment of Methods !-carot
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61 2. Assessment of Methods indicat
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63 2. Assessment of Methods were we
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65 2. Assessment of Methods Table 2
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67 2. Assessment of Methods Intra-l
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69 2. Assessment of Methods Signifi
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71 2. Assessment of Methods Table 2
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Content (µg/g) Content (µg/g) Con
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75 2. Assessment of Methods way-ANO
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77 2. Assessment of Methods puree.
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Percentage loss "a" redness 45% 40%
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CHAPTER 3. 81 3. Preliminary study
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83 3. Preliminary study Figure 3-1:
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85 3. Preliminary study Air velocit
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3.2.10 Statistical analyses 87 3. P
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89 3. Preliminary study because it
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Sample area (cm2) 91 3. Preliminary
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Figure 3-9: UV-Visible spectrum of
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95 3. Preliminary study Mulokozi an
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97 3. Preliminary study One hundred
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99 4. Ugandan field study respectiv
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Transmittance (%) 101 4. Ugandan fi
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4.2.5 Total carotenoids extraction
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105 4. Ugandan field study The dryi
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107 4. Ugandan field study individu
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109 4. Ugandan field study values a
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111 4. Ugandan field study caroteno
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113 4. Ugandan field study observed
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115 4. Ugandan field study OFSP chi
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117 5. Mozambican field study carot
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119 5. Mozambican field study kg (p
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121 5. Mozambican field study Table
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Tot. carotenoid content (!g/g) Tot.
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127 5. Mozambican field study 5.3.6
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a b c c 129 5. Mozambican field stu
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131 5. Mozambican field study Table
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133 5. Mozambican field study #-car
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CHAPTER 6. 137 6. Effect of pre-tre
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139 6. Effect of pre-treatment out
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141 6. Effect of pre-treatment afte
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143 6. Effect of pre-treatment leve
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145 6. Effect of pre-treatment Citr
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147 6. Effect of pre-treatment trea
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149 6. Effect of pre-treatment inte
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CHAPTER 7. 151 7. Involvement of en
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7.2.2. pH measurement 153 7. Involv
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155 7. Involvement of enzymes glyce
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157 7. Involvement of enzymes Table
Page 169 and 170: 159 7. Involvement of enzymes carot
Page 171 and 172: 161 7. Involvement of enzymes carot
Page 173 and 174: 163 7. Involvement of enzymes Perox
Page 175 and 176: CHAPTER 8. 165 8. Study under contr
Page 177 and 178: Kilner jar (with metal lever catch
Page 179 and 180: Figure 8-2: Storage system for wate
Page 181 and 182: 8.2.4 Carotenoid analyses 171 8. St
Page 183 and 184: 8.3 RESULTS & DISCUSSION 8.3.1 Samp
Page 185 and 186: 175 8. Study under controlled condi
Page 193 and 194: k (day-1) k (day-1) 0.10 0.08 0.06
Page 205 and 206: CHAPTER 9. GENERAL DISCUSSION AND F
Page 207 and 208: 197 9. Discussion carotene loss aft
Page 209 and 210: 199 9. Discussion total carotenoids
Page 211 and 212: 9.4.2 Varietal influence 201 9. Dis
Page 213 and 214: 203 9. Discussion 2008). The side e
Page 215 and 216: 205 9. Discussion Absence of cis-is
Page 217 and 218: 207 9. Discussion (Chapter 7). Howe
Page 219: 209 9. Discussion of these cultivar
Page 223 and 224: 213 References Bechoff, A., Dhuique
Page 225 and 226: 215 References Chen, H.E., Peng, H.
Page 227 and 228: DIAS (2006) Semi-Annual and Annual
Page 229 and 230: 219 References Tropical Agriculture
Page 231 and 232: 221 References has a positive effec
Page 233 and 234: 223 References Kamiya N. and Nagamu
Page 235 and 236: Lee, S.B. and Kim, K.J. (1995) Effe
Page 237 and 238: 227 References Mills, R.C. and Hart
Page 239 and 240: Nestel, P., Bouis, H.E., Meenakshi,
Page 241 and 242: 231 References Preston, C.M. and Ba
Page 243 and 244: Simon, P.W. (1997) Plant pigments f
Page 245 and 246: 235 References Tran, T.H., Nguyen,
Page 247 and 248: 237 References Walter, W.M., Purcel
Page 249 and 250: ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! A
Page 251 and 252: Arrhenius model: = ∞ − Ea RT ek
Page 253 and 254: 242 Appendix 1 B/Calculation of Arr
Page 255 and 256: Temperature is integrated for each
Page 257 and 258: 2) Integration of temperature in Ug
Page 259 and 260: Appendix 2b: Dryers cost in Lualua,
Page 261 and 262: 250 Appendix 2 Technical informatio
Page 263 and 264: 252 Appendix 2 Technical informatio
Page 265 and 266: Open air flat and sloped dryers 254
Page 267 and 268: Appendix 3: Total carotenoids metho
Page 269 and 270: 4. Partition - Pour 40 ml of Petrol
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