Article pubs.acs.org/JAFC
Impact of Genotype and Cooking Style on the Content, Retention, and Bioacessibility of β‑Carotene in Biofortified Cassava (Manihot esculenta Crantz) Conventionally Bred in Brazil Paulo Berni,† Chureeporn Chitchumroonchokchai,§ Solange G. Canniatti-Brazaca,† Fabiana F. De Moura,# and Mark L. Failla*,§ †
Center of Nuclear Energy in Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil 13400-970 Human Nutrition Program, The Ohio State University, Columbus, Ohio 43210, United States # Harvest Plus, c/o International Food Policy Research Institute, 2033 K Street N.W., Washington, D.C. 20006, United States §
S Supporting Information *
ABSTRACT: Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with β-carotene (βC), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher βC than white cassava, and the additional complement of βC was primarily the all-trans isomer. At least 68% of βC per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of βC during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-βC from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with βC has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking. KEYWORDS: cassava, biofortification, β-carotene, in vitro digestion, micellarization, bioaccessibility
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crops.8 Strategic breeding of germplasm and transgenic methods have increased the density of several essential micronutrients in staple food crops.9−11 Micronutrients primarily targeted for increased concentrations in plant foods are iron, zinc, and precursors of vitamin A as these continue to be major nutritional deficiencies in developing countries.12,13 The diets of populations at risk of food insecurity consist largely of rice, beans, wheat, potato, and cassava, which all lack adequate amounts of these micronutrients.10,13 The yield of biofortified crops per acre, amounts of these foods consumed, nutrient concentrations after traditional methods of processing and preparation for consumption, bioaccessibility of these micronutrients, and consumer acceptance of the new plant foods must all be addressed for the continued development and utilization of such biofortified foods.4,6,12 Cassava, maize, and sweet potato have been targeted for increased concentrations of provitamin A carotenoids in Latin America and the Caribbean region.14,15 Biofortification of cassava is of interest because this plant originated in Brazil and was propagated vegetatively throughout the Amazon forest and Latin America.16 There is a wide range of biodiversity of cassava genotypes that contain several types and amounts of carotenoids. Cassava and sweet potato bred to contain relatively high concentrations of βC now are being served in school meals in vulnerable areas throughout Brazil. Interventions in Sergipe,
INTRODUCTION Overcoming the undernourishment that currently affects 842 million global citizens continues to be a difficult challenge for the 21st century.1 The World Health Organization (WHO)2 estimates that as many as one-third of preschool children in the world are affected by subclinical and clinical vitamin A deficiency (VAD), the primary cause of avoidable blindness in children. VAD also increases the incidence of morbidity and mortality, especially among infants, children
