Cuantificación de carotenoides precursores de vitamina A en fuentes vegetales de consumo en Guatemala

Aura Padilla; Gerardo Padilla

doi:10.54495/Rev.Cientifica.v11i1.370

Authors

Aura Padilla University of San Carlos of Guatemala
Gerardo Padilla University of San Carlos of Guatemala

DOI:

https://doi.org/10.54495/Rev.Cientifica.v11i1.370

Keywords:

quantification, carotenoid precursors of vitamin A, plant sources of consumption, Guatemala

Abstract

The objective of this study was to evaluate the influence of different types of storage of Brassica oleracea (broccoli) variety Italica Plenck, on the variation of the content of p-carotene, which is a precursor of vitamin A. The lack of vitamin A constitutes one of the most serious public health problems in Guatemala, so the study to preserve P-carotene in natural products from the region that are sources of this vitamin, is of utmost importance. The variables studied were: packaging with 60 gage PVC film, blanching and storage temperature at 5°C and 15°C. The combination of these three variables resulted in 8 different types of storage which were analyzed in this study. Marathon broccoli from Mataquescuintla Jalapa, Guatemala was used. Samples at 5°C were stored in a Lab-line, Ambi-Hi-lo chamber model 3550 refrigerator and samples at 15°C in a Tyler, XS40 EEC model refrigerator. The determination of p-carotene content was done using the Rodriguez-Amaya method, which involves open column chromatography and HPLC, each sample in triplicate, with data expressed in ug/100 gr. of dry sample. The results show that in the temperature range studied, PVC film packaging is the only variable that significantly influences the preservation of p-carotene content in broccoli. For the minimum variation in p-carotene content, it is recommended to use a blanching packaging process, packed in PVC film and stored at a temperature of 5°C if it is to be consumed within 216 hours, with a loss of 0.24% of p-carotene content. These processes are recommended for use in the food industry as an alternative method to the one commonly used for processing broccoli. The rest of the storage processes did not result in a product good enough to be marketed.

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