Stability of Red Snapper (Lutjanus Sp.) Vitamin a Content as an Effect of Traditional Cooking Method of Asam Pedas

Meilisa Carlen Mainassy, Imanuel Berly Delvis Kapelle

Abstract


Red snapper (Lutjanus sp.) is significant for food-based strategy to alleviate vitamin A deficiency. Vitamin A content can be affected by cooking method. The study aimed to estimate vitamin A content of Red snapper which cooked by traditional cooking method of asam pedas (sour and hot). Scales, pectoral and ventral fins, gills, digestive tracts, and internal organs, except livers and gonads were discarded directly after fish were purchased from local market. Previously, fish were dipped in lemonade and salted water; then boiled in water with asam pedas spices. Fresh fish and asam pedas fish samples were extracted in two-replications, then were analyzed using high performance liquid chromatography (HPLC) at the wave length of 450 nm. Results shows that β-carotene content (average ± standard error) of fresh and asam pedas fish respectively was 3.30 ± 1.50;  0.41 ± 0.31; and retinol was 3.78 ± 0.14; 3.13 ± 0.01 μg/g. There were no significant differences (p>0.05) between fresh and asam pedas fish of those two-carotenoids.  Retinol activity equivalent (RAE)  of fresh and asam pedas fish was 4.05 and 3.16 μg/g wet weight respectively. The conclusion is asam pedas cooking method does not impair vitamin A content of Red snapper. It suggests that carotenoids of asam pedas spices contribute to sustain β-carotene and retinol contents during cooking.


Keywords


Red Snapper, β-carotene, Retinol, Vitamin A

Full Text:

PDF

References


. Saanin. 1984. Taksonomi dan Kunci Identifikasi Ikan. Bogor: Penerbit Bina Cipta.

. De Luca, L. M. 1991. Retinoids and Their Receptors in Differentiation, Embryogenesis, and Neoplasia. FASEB J 5:2924–2933

. Burri, B.J. 2011. Evaluating sweet potato as an intervention food to prevent vitamin A deficiency. Comprehensive Reviews in Food Science and Food Safety 10: 118–130.

. de Quiro´s, A.R-B. & H.S. Costa. 2006. Analysis of Carotenoids in Vegetable and Plasma Samples: A Review. Journal of Food Composition and Analysis 19: 97–111.

. Raju, M., Varakumar, S. Lakshminarayana, R. Krishnakantha, T. P. & Baskaran, V. 2007. Carotenoid Composition and Vitamin A Activity of Medicinally Important Green Leafy Vegetables. Food Chemistry 101: 1598–1605.

. USIOM (United States Institute of Medicine), Food and Nutrition Board. 2000. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington D.C.: National Academy Press.

. Boon, C.S., D. J. Mc Clements, J. Weiss, & E.R. Decker. 2010. Factors Influencing the Chemical Stability of Carotenoids in Foods. Critical Reviews in Food Science and Nutrition 50:515–532.

. Deli, J., Z. Matus, & G. To´th. 1996. Carotenoid Composition in the Fruits of Capsicum annuum Cv. Szentesi Kosszarvu´ during Ripening. Journal of Agriculture and Food Chemistry 44: 711−716.

. Yano, M. M. Kato, Y. Ikoma, A. Kawasaki, Y. Fukazawa, M. Sugiura, H. Matsumoto, Y. Oohara, A. Nagao, & K. Ogawa. 2005. Quantitation of Carotenoids in Raw and Processed Fruits in Japan. Food Science and Technology Research 11: 13–18.

. Tee, E-S. & C-L Lim. 1991. Carotenoid Composition and Content of Malaysian Vegetables and Fruits by the AOAC and HPLC Methods. Food Chemitry 41: 309–339.

. Aruna, G., B.S. Mamatha, V. Baskaran. 2009. Lutein Content of Selected Indian Vegetables and Vegetable Oils Determined by HPLC. Journal of Food Composition and Analyses 22: 632–636.

. Shan, B., Y.Z. Cai, M. Sun, & H. Corke. 2005. Antioxidant Capacity of 26 spice Extracts and Characterization of Their Phenolic Constituents Journal of Agriculture and Food Chemistry. 53: 7749–7759.

. Balch, P.H. & J.F. Balch. 2000. Prescription for Nutritional Healing, New York:Avery


Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Meilisa Carlen Mainassy, Imanuel Berly Delvis Kapelle

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.