In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables

Auteur(s) :
Granado-lorencio F., Olmedilla-Alonso B., Blanco-navarro I., Perez-sacristan B., Herrero-barbudo C., Blaquez-garcia S.
Date :
Déc, 2006
Source(s) :
Food chemistry. #102:3 p641-648
Adresse :
Addresses: Granado-Lorencio F (reprint author), Hosp Univ Puerta Hierro, Unidad Vitaminas, Serv Endocrinol & Nutr, E-28035 Madrid, Spain Hosp Univ Puerta Hierro, Unidad Vitaminas, Serv Endocrinol & Nutr, E-28035 Madrid, Spain E-mail Addresses: [email protected]

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Abstract: Aim of the study: To assess the in vitro bioaccessibility of carotenoids, including xanthophyll esters, and tocopherols from fruits and vegetables.
Results: Stability for carotenoids and tocopherols was over 70%. Xanthophyll esters were cleaved by cholesterol esterase but not by human pancreatic lipase. Less than 40% of the beta-cryptoxanthin initially present was hydrolyzed and the amount of free xanthophylls recovered was higher when liquid was used than when fresh homogenized matrix was employed. cis-Isomers of beta-carotene and lutein did not significantly increase during the process. Xanthophylls were more efficiently transferred into supernatants than tocopherols and beta-carotene. cis-Carotenoids, epoxy-xanthophylls and ester forms were also transferred.

Conclusion: The results are consistent with observations in other in vitro digestion models and human studies and support the usefulness of in vitro assessment to study food-related determinants of the bioavailability of carotenoids and tocopherols from fruits and vegetables. (c) 2006 Published by Elsevier Ltd.

Source : Pubmed
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