Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
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65<br />
2. Assessment <strong>of</strong> Methods<br />
Table 2-2: Effect <strong>of</strong> pre-treatment on total <strong>carotenoid</strong> content on Ejumula variety.<br />
See method (using HP8452A spectrophotometer) in section 2.3.4.<br />
Extraction pre-treatment<br />
Dried sample directly<br />
extracted<br />
Dried sample soaked in<br />
extraction mix 1h<br />
Sample re-hydrated in<br />
distilled water for 1h<br />
Total <strong>carotenoid</strong>s (ug.g-1<br />
dry weight basis)*<br />
Residue<br />
colour<br />
on filter<br />
122.5 (3.2)a Pink Yellow<br />
Residue colour in<br />
beaker <strong>after</strong> 3 h in 5<br />
ml extraction mix<br />
140.0 (0.7)ab Pink Light yellow<br />
153.6 (6.8)b White White<br />
*Each value corresponds to an extraction in duplicate made on flour from milled dried<br />
chips. Values in brackets refer to the st<strong>and</strong>ard deviation {mean (st<strong>and</strong>ard deviation)}.<br />
Values in the same column followed with different letters are significantly different;<br />
ANOVA Tukey test (p %0.05).<br />
These conclusions are in agreement with authors working with dehydrated food in<br />
general (Rodriguez-Amaya 1996, Rodriguez-Amaya <strong>and</strong> Kimura 2004) <strong>and</strong> one author<br />
(Kosambo 2004) working with dehydrated OFSP, in particular, with a re-hydration time<br />
<strong>of</strong> 1 hour.<br />
The effect <strong>of</strong> re-hydration time on total <strong>carotenoid</strong> content was evaluated (Table 2-3).<br />
Table 2-3: Effect <strong>of</strong> re-hydration time on total <strong>carotenoid</strong> content on Ejumula<br />
variety. See method (using HP8452A spectrophotometer) in section 2.3.4.<br />
Soaking time<br />
(min)<br />
Total <strong>carotenoid</strong>s<br />
(ug.g -1 dry<br />
weight basis)*<br />
Residue colour on<br />
filter<br />
20 162.5(5.2)a White White<br />
30 155.9(10.4)a White White<br />
60 162.12(1.5)a White White<br />
Residue colour <strong>after</strong> 3 h in<br />
10 ml** extraction mix<br />
*Each value corresponds to an extraction in triplicate made on flour from milled dried<br />
chips. Values in brackets refer to the st<strong>and</strong>ard deviation {mean (st<strong>and</strong>ard deviation)}.<br />
Values in the same column followed with different letters are significantly different;<br />
ANOVA Tukey test (p %0.05).<br />
**The volume <strong>of</strong> distilled water was increased to 10 ml in order to cover a 1g flour<br />
sample put in a 100 ml-beaker. No significant difference was observed between 5 ml <strong>and</strong><br />
10 ml distilled water volume.
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