Changes in β-carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage

Abstract

To prolong consumption of β-carotene and vitamin A-rich foods in Thailand during off-season, plant foods such as ripe mango, ripe papaya, pumpkin, Pak Sien (a local Thai vegetable), and Chinese green cabbage were preserved by candying and pickling. Chicken liver was incorporated into local rice-flour chips. Pumpkin was also stored as fresh whole fruit at room temperature. β-Carotene loss in candied mango and papaya during processing was 17 to 18%, and loss continued from 30 to 40% during storage over 3 months. In contrast, β-carotene contents increased during fermentation of pickled Pak Sien and Chinese green cabbage, ranging from 30 to 40%. A 3-month storage of fresh whole pumpkin in the shade led to as much as a 1263% increase of β-carotene concentrations. On the other hand, vitamin A content was reduced about 50% during the processing of fried chicken liver chips and continued to lose 16% more during storage.