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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor BRANDÃO,Sebastião César Cardoso (1) PINHEIRO-SANT’ANA,Helena Maria (1) PÁEZ,Héctor Hernando (1) QUEIRÓZ,Valéria Maria Vitarelli de (1) STRINGHETA,Paulo César (1) Palavra-chave Carotenoid (1) Carrot (1) HPLC (1) Stability (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 1998 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing Ciênc. Tecnol. Aliment. PINHEIRO-SANT’ANA,Helena Maria; STRINGHETA,Paulo César; BRANDÃO,Sebastião César Cardoso; PÁEZ,Héctor Hernando; QUEIRÓZ,Valéria Maria Vitarelli de. This study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrot; Carotenoid; Stability; HPLC. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100009 Registros recuperados: 1 Primeira ... 1 ... Última

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