Bioaccessibility and Digestive Stability of Carotenoids in Cooked Eggs Studied Using a Dynamic in Vitro Gastrointestinal Model
| Autor: | Chamila Nimalaratne, Sylvie F. Gauthier, Patricia Savard, Andreas Schieber, Jianping Wu |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Lutein
Hot Temperature food.ingredient Eggs In Vitro Techniques Biology Models Biological Gastrointestinal digestion chemistry.chemical_compound food Isomerism Zeaxanthins Yolk Humans Cooking Food science Carotenoid chemistry.chemical_classification organic chemicals food and beverages General Chemistry Egg Yolk eye diseases In vitro Gastrointestinal Tract Zeaxanthin chemistry embryonic structures Digestion General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 63:2956-2962 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf505615w |
| Popis: | Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs. Bioaccessibility but not digestive stability was significantly affected by the method of cooking. The main egg carotenoids, all-E-lutein and all-E-zeaxanthin, were stable during the digestion with average recoveries of 90 and 88%, respectively. No trans-cis isomerization of carotenoids was observed during digestion. Both all-E-lutein and all-E-zeaxanthin from scrambled eggs showed significantly lower bioaccessibility compared to boiled eggs. The results indicate that the bioaccessibility of egg carotenoids can be affected by different food preparation methods. |
| Databáze: | OpenAIRE |
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