Determination of beta-carotene and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method.
Green leafy vegetables (Spinacea oleracea, Cnidoscolus aconitifolius, and Solanum americanum) contain a high amount of beta-carotene (27-52 mg/100 g of dry sample) and lutein (140-193 mg/100 g of dry sample). The amount of beta-carotene and lutein released from the food matrix by the action of digestive enzymes ranged from 22 to 67% and from 27 to 77%, respectively. There was a significant correlation between the enzymatic release of carotenoids (lutein + beta-carotene) and the content of Klason lignin, nonstarch polysaccharides, and resistant protein. The carotenoids released by the in vitro colonic fermentation ranged from 2 to 11%, and part of them (0.251-4.03 mg/100 g of original dry sample) remained intact in the fermentation media and could be potentially absorbed in the colon. A significant part of carotenoids seems to be unavailable in the intestinal tract (16% in S. oleracea to 58% in C. aconitifolius).
Serrano
José
J
Universidad Del Valle de Guatemala, Guatemala, Guatemala; Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid Spain.
Goñi
Isabel
I
Saura-Calixto
Fulgencio
F
D001682:Biological Availability; D003106:Colon / Q000378:metabolism / Q000382:microbiology*; D004063:Digestion; D004798:Enzymes / Q000378:metabolism; D005285:Fermentation; D066298:In Vitro Techniques; D007421:Intestine, Small / Q000378:metabolism; D014975:Lutein / Q000493:pharmacokinetics*; D018515:Plant Leaves / Q000737:chemistry*; D032322:Solanum / Q000737:chemistry; D018724:Spinacia oleracea / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry*; D019207:beta Carotene / Q000493:pharmacokinetics*
D004798:Enzymes; D019207:beta Carotene; D014975:Lutein