Retention of provitamin A carotenoids in high‐provitamin A biofortified maize and eggs after various cooking methods

Abstract

Biofortification of staple crops to increase the content of provitamin A carotenoids (such as beta‐carotene and beta‐cryptoxanthin) is a strategy being implemented to increase dietary intake of vitamin A in regions where deficiency presents a widespread problem. Heat and light can cause isomerization and oxidation of carotenoids, potentially reducing the provitamin A activity of foods made with biofortified maize after cooking and processing. Thus, an understanding of the provitamin A retention after cooking is important for assessing the utility and maximizing the efficacy of biofortified foods. Retention of carotenoids in eggs from chickens fed high‐beta‐cryptoxanthin maize was assessed after frying, boiling, and microwaving. Retention of carotenoids in high‐beta‐cryptoxanthin maize was assessed in muffins, tortillas, porridge, and fried polenta made from both whole‐grain and sifted maize flour. This work demonstrates that provitamin A retention may be influenced by cooking, and processing methods should be taken into consideration when breeding and implementing biofortified maize varieties.Support or Funding InformationSupported by USDA Hatch WIS01804, Global Health Funds at UW‐Madison, and Harvest Plus breeding contract 5204.