Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency

Food Chem. 2016 May 15;199:628-31. doi: 10.1016/j.foodchem.2015.12.057. Epub 2015 Dec 12.


The present study, in line with a plant-food-based approach to address vitamin A deficiency, reports the analysis of total carotenoids, and trans- and cis-β-carotenes, in different varieties of raw and boiled orange-fleshed sweet potatoes (OFSP). Carotenoids were isolated using acetone-petroleum ether extraction followed by spectrophotometric determination. trans- and cis-β-Carotenes were analyzed by reversed-phase HPLC method using a mobile phase containing acetonitrile:methanol:2-propanol in the ratio of 85:15:33 with 0.01% ammonium acetate. Intra-varietal difference in carotenoids as well as trans- and cis-β-carotenes were noted in both the raw and boiled potatoes. Carotenoid content was found to be higher in the raw potatoes compared to the boiled samples from the same variety. Amongst the OFSP varieties, Kamalasundari (BARI SP-2) was found to contain the most carotenoids in both the raw and boiled samples. β-Carotene was significantly higher in the Kamalsundari and BARI SP-5 varieties. trans-β-Carotene was found to be the major carotenoid in all of the raw potatoes, but boiling was associated with an increase in cis-β-carotene and a decrease in the trans isomer. Kamalsundari and BARI SP-5 orange-fleshed sweet potatoes have the potential to be used as food-based supplements to reduce vitamin A deficiency.

Keywords: Carotenoids; Orange fleshed sweet potato; cis-β-Carotene; trans-β-Carotene.

MeSH terms

  • Carotenoids / chemistry*
  • Citrus sinensis
  • Ipomoea batatas / chemistry*
  • Vitamin A Deficiency / metabolism*
  • beta Carotene / analysis
  • beta Carotene / chemistry*


  • beta Carotene
  • Carotenoids