Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin.
Carotenoids, lutein and zeaxanthin, found in fruits and vegetables, comprise the macula pigment of the eye. These carotenoids exist in plants as the all-trans geometric form; however, in human plasma, cis isomers of these carotenoids have also been identified. Thermal processing can induce carotenoid trans to cis isomerization. The aim of this research was to determine if thermal processing induces isomerization of lutein and zeaxanthin and to quantify the extent of this reaction. High-performance liquid chromatography was used to separate and quantitate geometric isomers of lutein and zeaxanthin. Isomers were tentatively identified by UV-visible absorbance spectra, comparison of retention times to those of isomerized standards using C(30) chromatography, and mass spectrometry. Thermal processing increased the percent cis isomers of lutein and zeaxanthin up to 22 and 17%, respectively. Further studies are needed to consider the physiological impact of consuming carotenoid isomers in processed vegetables.
D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007536:Isomerism; D014975:Lutein / Q000032:analysis / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*; D024341:Xanthophylls; D065146:Zeaxanthins; D019207:beta Carotene / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry*
D024341:Xanthophylls; D065146:Zeaxanthins; D019207:beta Carotene; D014975:Lutein