Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations.

Autor: Eriksen JN; University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; Agroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, Switzerland. Electronic address: j-n-e@nexs.ku.dk., Luu AY; University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark., Dragsted LO; University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark., Arrigoni E; Agroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, Switzerland.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Jun 01; Vol. 224, pp. 407-413. Date of Electronic Publication: 2016 Nov 29.
DOI: 10.1016/j.foodchem.2016.11.146
Abstrakt: Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.
(Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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