Table 1.
Carotenoids contents in OFSP puree and retention after thermal treatments.
| all-trans-β-carotene | 13-cis-β-carotene | |||||
|---|---|---|---|---|---|---|
| Treatments | (μg/g FW) | (μg/g DW) | % losses | (μg/g FW) | (μg/g DW) | % of total β-carotene |
| HM | 98.5 (6.1)a | 277 (17) | 21.3b | 3.8 (0.7)a | 10.8 (1.9) | 3.7d |
| P | 62.2 (5.2)b | 284 (23) | 19.4b | – | – | – |
| BP | 63.1 (0.6)b | 293 (3) | 16.7b | 1.9 (0.1)b | 9.2 (0.1) | 3.0e |
| S | 48.9 (0.4)c | 243 (2) | 31.1a | 2.2 (0.1)c | 11.1 (0.3) | 4.3c |
| BS | 48.8 (0.3)c | 237 (2) | 32.5a | 2.6 (0.1)c | 12.6 (0.4) | 5.1b |
| Commercial baby food | 54.8 (2.3)c | 260 (10) | _ | 4.3 (0.3)d | 20.3 (1.3) | 7.2a |
HM, Home-made Process 0% added water; BP, Blanching and Pasteurized or BS, Blanching and Sterilized; P, pasteurized or S, Sterilized. For all these processes 40% added water. Data are means of four independent determinations (SD)-Values in the same column with the same superscripts were not significantly different at p < 0.05 (comparable within first line or second line).