Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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- 1-s2.0-S0308814616319951-main
Forlagets udgivne version, 544 KB, PDF-dokument
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.
Originalsprog | Engelsk |
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Tidsskrift | Food Chemistry |
Vol/bind | 224 |
Sider (fra-til) | 407-413 |
Antal sider | 7 |
ISSN | 0308-8146 |
DOI | |
Status | Udgivet - 2017 |
Bibliografisk note
CURIS 2017 NEXS 041
- Det Natur- og Biovidenskabelige Fakultet
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