Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations
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Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. / Eriksen, Jane Nygaard; Luu, Amy Y; Dragsted, Lars Ove; Arrigoni, Eva.
I: Food Chemistry, Bind 224, 2017, s. 407-413.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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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
Y1 - 2017
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
VL - 224
SP - 407
EP - 413
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 169407897