Effect of Traditional Cooking on <i>In Vitro</i> Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed <i>Manihot esculenta</i>

Akurange Sujeevi Dammadinna Wickramasinghe; Alahendra Acharige Navinda Kalpitha; Poruthotage Pradeep Rasika Perera; Udumalagala Gamage Chandrika

doi:doi:10.11648/j.jfns.20160404.13

Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta

Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4)

Received: 31 May 2016 Accepted: 12 June 2016 Published: 23 June 2016

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Abstract

Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 4)
DOI	10.11648/j.jfns.20160404.13
Page(s)	91-97
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

In Vitro Bioaccessibility, β-Carotene, Estimated Glycaemic Index, Microstructure, Starch, Yellow-Fleshed Manioc

References

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[8]	U. G. Chandrika, B. M. L. B. Basnayake, I. Athukorala, P. W. N. M. Colombagama, A. Goonetilleke. Carotenoid content and in vitro bioaccessibility of lutein in some leafy vegetables popular in Sri Lanka. J. Nutr. Sci. Vitaminol. 2010, 56, 203-207.
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[15]	Aniedu, R. Omodamiro. Use of Newly Bred β-Carotene Cassava in Production of Value- Added Products: Implication for Food Security in Nigeria. GJSFR. 2012, 12 (10).
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APA Style

Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. (2016). Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. Journal of Food and Nutrition Sciences, 4(4), 91-97. https://doi.org/10.11648/j.jfns.20160404.13

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ACS Style

Akurange Sujeevi Dammadinna Wickramasinghe; Alahendra Acharige Navinda Kalpitha; Poruthotage Pradeep Rasika Perera; Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J. Food Nutr. Sci. 2016, 4(4), 91-97. doi: 10.11648/j.jfns.20160404.13

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AMA Style

Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J Food Nutr Sci. 2016;4(4):91-97. doi: 10.11648/j.jfns.20160404.13

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@article{10.11648/j.jfns.20160404.13,
  author = {Akurange Sujeevi Dammadinna Wickramasinghe and Alahendra Acharige Navinda Kalpitha and Poruthotage Pradeep Rasika Perera and Udumalagala Gamage Chandrika},
  title = {Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {91-97},
  doi = {10.11648/j.jfns.20160404.13},
  url = {https://doi.org/10.11648/j.jfns.20160404.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.13},
  abstract = {Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.},
 year = {2016}
}

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TY  - JOUR
T1  - Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta
AU  - Akurange Sujeevi Dammadinna Wickramasinghe
AU  - Alahendra Acharige Navinda Kalpitha
AU  - Poruthotage Pradeep Rasika Perera
AU  - Udumalagala Gamage Chandrika
Y1  - 2016/06/23
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160404.13
DO  - 10.11648/j.jfns.20160404.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 91
EP  - 97
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160404.13
AB  - Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.
VL  - 4
IS  - 4
ER  -

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Author Information

Akurange Sujeevi Dammadinna Wickramasinghe

Department of Allied Health Sciences, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka
Alahendra Acharige Navinda Kalpitha

Department of Allied Health Sciences, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka
Poruthotage Pradeep Rasika Perera

Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka
Udumalagala Gamage Chandrika

Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Sri Lanka

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APA Style

Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. (2016). Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. Journal of Food and Nutrition Sciences, 4(4), 91-97. https://doi.org/10.11648/j.jfns.20160404.13

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ACS Style

Akurange Sujeevi Dammadinna Wickramasinghe; Alahendra Acharige Navinda Kalpitha; Poruthotage Pradeep Rasika Perera; Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J. Food Nutr. Sci. 2016, 4(4), 91-97. doi: 10.11648/j.jfns.20160404.13

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AMA Style

Akurange Sujeevi Dammadinna Wickramasinghe, Alahendra Acharige Navinda Kalpitha, Poruthotage Pradeep Rasika Perera, Udumalagala Gamage Chandrika. Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta. J Food Nutr Sci. 2016;4(4):91-97. doi: 10.11648/j.jfns.20160404.13

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@article{10.11648/j.jfns.20160404.13,
  author = {Akurange Sujeevi Dammadinna Wickramasinghe and Alahendra Acharige Navinda Kalpitha and Poruthotage Pradeep Rasika Perera and Udumalagala Gamage Chandrika},
  title = {Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {91-97},
  doi = {10.11648/j.jfns.20160404.13},
  url = {https://doi.org/10.11648/j.jfns.20160404.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.13},
  abstract = {Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.},
 year = {2016}
}

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TY  - JOUR
T1  - Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta
AU  - Akurange Sujeevi Dammadinna Wickramasinghe
AU  - Alahendra Acharige Navinda Kalpitha
AU  - Poruthotage Pradeep Rasika Perera
AU  - Udumalagala Gamage Chandrika
Y1  - 2016/06/23
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160404.13
DO  - 10.11648/j.jfns.20160404.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 91
EP  - 97
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160404.13
AB  - Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.
VL  - 4
IS  - 4
ER  -

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