Vitamin A rich fruit: Banana

Bananas are considered as a rich source of vitamin A, vitamin B complex, vitamin C, manganese, potassium and digestible food fibers are present in the fruits in sizeable levels.

In ripe banana the major carotenoids are lutein, α-carotene, and β-carotene. A deep yellow or orange color associated with carotenoids. β-carotene is the provitamin A carotenoid contributing the most to vitamin A status.

Banana peels are a rich source of bioactive compounds, such as carotenoids (β-carotene).

Consumption of the fruit itself or products derived from the cultivars could provide substantial contributions to the vitamin A intake of vulnerable population groups, such as children 6–59 months and women of reproductive age.

Vitamin A aids in healthy teeth, bones, soft tissue, and mucus membrane. It is also known as retinol because it produces the pigments in the retina of the eye. Vitamin A promotes good eyesight, especially in low light. It also has a role in healthy pregnancy and breastfeeding.

Vitamin A rich fruit: Banana

Two forms of vitamin A in food

Vitamin A exists in two forms: preformed vitamin A or retinol available only from animal sources, and provitamin A available from plant sources.

Active vitamin A is present in foods of animal origin. The richest sources are liver and fish oil but milk and milk products and other fortified foods such as cereal, to which active vitamin is added can also be good sources. Even better and eggs provide some vitamin A.

An active vitamin A or retinol is also stored in the intestinal walls of fish, in the body fat of eels, and in the eyes of certain species of shrimp.

Plants contain no active vitamin A, but many vegetables and fruits provide the vitamin A precursor, beta-carotene. Beta-carotene is the important because it has the highest vitamin A activity.

Because the body uses both the performed vitamin A and the beta-carotene in foods to make retinol, the amount o vitamin A that comes from foods is usually expressed in retinol activity equivalents (RAE).
Two forms of vitamin A in food

Carotenoid pigments in plants

Plant pigments fall into three major groups: carotenoids chlorophylls and flavonoids. Plant carotenoids are responsible for the red, orange and yellow pigments found in fruits and roots such as tomatoes, red peppers, pumpkins and carrots.

Carotenoids pigments are hydrocarbon chains with 40 carbon atoms. They can be seen in the petals of many flowers and are the primary pigments responsible for the fall coloration of deciduous trees.

More than 450 carotenoids occur in nature. The carotenoids can be divided into two basic types:
*Carotene which contain no oxygen atoms
*Xanthophyll which does contain oxygen Heat affects the color of vegetables, most likely because it modifies the pigments’ chemical structure.

Vegetables containing β–carotenes should not be overheated, because this pigment not only contributes to color but can also be converted to vitamin A; therefore, its destruction would be doubly undesirably.
Carotenoid pigments in plants

Carotenoid as food colorants

The carotenoids, particularly their nature-identical synthetic counter parts, beta-app-8’-carotenal,beta-carotene and canthaxanthin, are popular food colorants.

The carotenoids add yellow, red and orange pigmentation to foods. Beta-carotene and beta-apo-8’-carotenal have vitamin activity but canthaxanthin does not.

Federal regulations permit addition of beta-carotene to foods at any concentration but specify maximum limits fro beta-app-8’ carotenal (1.5 mg/lb or pinto food).

Beta-carotene is used to colour margarine, shortening, butter, cheese, baked goods, confections, ice cream, egg nog, macaroni products, soups, juices, and beverages.  

Beta-apo-8’-carotenal may be used to colour juices, fruit drink, soups, jams, jellies, gelatine, processed cheese, margarine, sale dressing and fats and oils. 

Carotenoid as food colorants

What is carotenoids?

Carotenoids are vitamin A precursors, chemical such as beta carotene, a deep yellow carotenoid pigment found in dark green, bright yellow, and orange fruits and vegetables. The carotenoids also found in microorganisms, insects, birds, fish and other animals.

Humans do not biosynthesis carotenoids so all carotenoids that are found in human blood and tissues must be ingested, ether in food or as supplements.

Human body transforms a vitamin A precursor into retinol-like substance. Due to functions as a source of vitamin A, it can prevent vitamin A deficiency.

Carotenoids that do not contain oxygen are called carotenes, and are deep orange on color; those that contain oxygen are called xanthophylls and are yellowish.

Carotenoids are also used as colorants in manufactured food products, and carotenoids and carotenoid-rich extracts are available as supplements.

Carotenoids absorb light primarily in the blue and green regions of the spectrum while reflecting those of the yellow, orange, and red region. Carotenoids produce the characteristics colors of carrot and oranges and the leaves plants during the fall.
What is carotenoids?