In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables

Granado-Lorencio, Fernando; Olmedilla‐Alonso, Begoña; Herrero-Barbudo, Carmen; Blanco–Navarro, I.; Pérez-Sacristán, Belen; Blázquez-García, Silvia

doi:10.1016/j.foodchem.2006.05.043

Cited by 127 publications

(131 citation statements)

References 33 publications

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“…Similar to other studies, lutein and zeaxanthin were not separated from each other [26][27][28]. The intra-assay variation for the carotenoids tested was 3-6% and interassay variability was <10%, which is in line with the literature [19,29]. The limits of detection for this method were lutein + zeaxanthin 0.01 μg/ml; β-cryptoxanthin 0.025 μg/ml; and β-carotene 0.045 μg/ml.…”

Section: Extraction and Hplc Proceduressupporting

confidence: 89%

Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model

Daly

Jiwan

O’Brien

et al. 2010

Plant Foods Hum Nutr

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Herbs are a rich source of bioactive phytochemicals such as carotenoids, which are known to exert various positive biological effects. However, there is very limited information in the literature regarding the content and bioavailability of carotenoids from commonly consumed herbs. Therefore, the objectives of the present study were first, to determine the carotenoid content of eight herbs namely basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum graveolens), mint (Metha L.), parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), and tarragon (Artemisia dracunculus L.); and second, to assess carotenoid bioaccessibility from these herbs using a simulated human in vitro digestion model. Carotenoid bioaccessibility is defined as the amount of carotenoids transferred to micelles after digestion when compared with the original amount present in the food. The content of individual carotenoids varied significantly among the herbs tested. Carotenoid bioaccessibility varied from 0 to 42.8%. Basil and coriander, and their respective micelles, contained the highest levels of beta-carotene, beta-cryptoxanthin, and lutein + zeaxanthin. Our findings show that herbs are rich sources of carotenoids and that these foods can significantly contribute to the intake of bioaccessible carotenoids.

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Section: Extraction and Hplc Proceduressupporting

confidence: 89%

Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model

Daly

Jiwan

O’Brien

et al. 2010

Plant Foods Hum Nutr

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“…Further studies indicated that more than 70% of the carotenoids remained in the final digesta [165].…”

Section: Preabsorptive Processes and Absorptionmentioning

confidence: 99%

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Maiani¹,

Caston

Catasta

et al. 2009

Molecular Nutrition Food Res

612

491

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Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.

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“…Two different mixtures of solvents and conditions were assayed for extraction: hexane/methylene chloride (5:1) using intermittent vortex, as routinely used in in vitro experiments for plant materials (Granado-Lorencio et al, 2007a) and tetrahydrofuran:methanol (1:1) (vortex at 13,000 rpm), with and without chemical hydrolysis (Granado, Olmedilla, Blanco, & Rojas-Hidalgo, 1992) to evaluate the presence of free and ester forms of xanthophylls. Analyses were performed, for quality control and accuracy of lutein content, using both extraction protocols, on a Reference Standard Material (Slurried Spinach; SRM 2385, NIST, USA) with certified values for lutein content.…”

Section: Analysis Of Lutein In Lutein-enriched Extractsmentioning

confidence: 99%

“…In this context, in vitro models based on human physiology have been developed as simple, inexpensive and reproducible tools to study digestive stability, micellisation, intestinal transport and metabolism, and to predict the bioavailability of different food components (i.e., carotenoids and vitamin E) (Failla & Chitchumroonchokchai, 2005;Granado-Lorencio et al, 2007a;GranadoLorencio et al, 2007b;Reboul et al, 2006;Serrano, Goñi, & Saura-Calixto, 2005).…”

Section: Introductionmentioning

confidence: 99%

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

Granado-Lorencio

López‐López²,

Herrero-Barbudo

et al. 2010

Food Chemistry

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In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables

Cited by 127 publications

References 33 publications

Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model

Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

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