European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content.

Autor:	Dias MG; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal., Borge GIA; Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway., Kljak K; Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Mapelli-Brahm P; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Olmedilla-Alonso B; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain., Pintea AM; Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Ravasco F; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal., Tumbas Šaponjac V; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Vargas-Murga L; Biothani Europe S.L. Can Lleganya, 17451 Sant Feliu de Buixalleu, Spain., Vulić JJ; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Meléndez-Martínez AJ; Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Jazyk:	angličtina
Zdroj:	Foods (Basel, Switzerland) [Foods] 2021 Apr 21; Vol. 10 (5). Date of Electronic Publication: 2021 Apr 21.
DOI:	10.3390/foods10050912
Abstrakt:	Many studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu