Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

作者：Eriksen Jane N^*; Luu Amy Y; Dragsted Lars O; Arrigoni Eva

来源：Food Chemistry, 2017, 224: 407-413.

DOI：10.1016/j.foodchem.2016.11.146

• Green leafs
• Spinach puree
• Fat addition
• In vitro accessibility
• Micellarization
• Lutein
• beta-Carotene

Dark green leafy vegetables are primary food sources for lutein and beta-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 beta-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 beta-carotene liberation were similar, whereas that of beta-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased beta-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected beta-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.

• 出版日期2017-6-1