Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model

Copyright © 2012 Society of Chemical Industry.

Bibliographic Details
Published in:Journal of the science of food and agriculture, Vol. 92, No. 13 (2012), p. 2603-10
Main Author: Jeffery, Jennifer L (Author)
Other Involved Persons: Turner, Nancy D ; King, Stephen R
Format: electronic Article
Language:English
ISSN:1097-0010
Item Description:Date Completed 24.01.2013
Date Revised 13.09.2012
published: Print-Electronic
Citation Status MEDLINE
Copyright: From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Physical Description:Online-Ressource
DOI:10.1002/jsfa.5768
Subjects:
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520 |a BACKGROUND: Many techniques exist for processing fruits and vegetables. The impact of these processes on nutritional qualities of the food can be considerable, however. Given the benefits of eating raw foods, nutrient sources need to be identified that deliver substantial benefit without cooking. In this study a survey of carotenoid bioaccessibility was carried out in order to additionally evaluate the impact of their distinctive storage structures (chromoplasts) on bioaccessibility 
520 |a RESULTS: Per cent carotenoid bioaccessibility varied among the nine raw, whole fruits and vegetables evaluated, with values of 1-39% for lycopene, 18-20% for α-carotene, 7-49% for β-carotene, 9-59% for lutein, 4-22% for violaxanthin and 47-96% for phytoene. Per 100 g of food, grapefruit and watermelon imparted the most lycopene (69 and 64 µg respectively), carrot the most α-carotene (559 µg), β-carotene (1078 µg), lutein (91 µg) and phytoene (23 mg) and mango the most violaxanthin (177 µg). Digestive stability averaged over 80%, except for the xanthophylls, which exhibited a wider and lower range of stabilities 
520 |a CONCLUSION: These data identify raw food sources for carotenoid bioaccessibilities comparable to those of other foods accomplished by substantial processing. The information presented here also has application in identifying appropriate plant-breeding goals and optimal sources for commercial carotenoid isolations 
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