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

TY - JOUR

T1 - Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

AU - Eriksen, Jane Nygaard

AU - Luu, Amy Y

AU - Dragsted, Lars Ove

AU - Arrigoni, Eva

N1 - CURIS 2017 NEXS 041

PY - 2017/6/1

Y1 - 2017/6/1

N2 - 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.

AB - 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.

KW - Faculty of Science

KW - Green leafs

KW - Spinach puree

KW - Fat addition

KW - in vitro accessibility

KW - Micellarization

KW - Lutein

KW - β-carotene

U2 - 10.1016/j.foodchem.2016.11.146

DO - 10.1016/j.foodchem.2016.11.146

M3 - Journal article

C2 - 28159287

SN - 0308-8146

VL - 224

SP - 407

EP - 413

JO - Food Chemistry

JF - Food Chemistry

ER -