title: Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study.
abstract: METHODS
  Orange fruits and products thereof represent important dietary sources of carotenoids, particularly β-cryptoxanthin. Since previous studies reported a positive effect of vegetable processing on carotenoid absorption, our objective was to compare the bioavailability of β-cryptoxanthin from either fresh navel oranges (Citrus sinensis L. Osbeck) or pasteurized orange juice.
  
  
  RESULTS
  The study was designed as a randomized 2-way cross-over study. Twelve volunteers consumed two meals delivering 744 μg of β-cryptoxanthin from either fresh navel oranges or pasteurized orange juice. Eight blood samples were collected over 9.5 h after test meal consumption and analyzed using HPLC-DAD. Additionally, carotenoid bioaccessibility was assessed after in vitro digestion of the same test foods. β-cryptoxanthin bioavailability from pasteurized orange juice was 1.8-fold higher than from fresh oranges (P = 0.011). Similarly, mean absorption of the non-dose adjusted carotenoids lutein (P = 0.301), zeaxanthin (P = 0.216), and zeinoxanthin (P = 0.090) were slightly higher from orange juice, although not reaching statistical significance. The in vitro digestion revealed a 5.3-fold higher bioaccessibility of β-cryptoxanthin from orange juice. Dietary fiber contents in the test foods were inversely associated with carotenoid bioavailability.
  
  
  CONCLUSIONS
  Orange juice represents a more bioavailable source of β-cryptoxanthin than fresh oranges.
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Julian K
authors.initials: JK
authors.lastname: Aschoff
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Christa L
authors.initials: CL
authors.lastname: Rolke
authors.affiliation: Institute of Nutritional Medicine, University of Hohenheim, Stuttgart, Germany.
authors.forename: Nicolle
authors.initials: N
authors.lastname: Breusing
authors.affiliation: Institute of Nutritional Medicine, University of Hohenheim, Stuttgart, Germany.
authors.forename: Anja
authors.initials: A
authors.lastname: Bosy-Westphal
authors.affiliation: Institute of Human Genetics, University of Ulm, Ulm, Germany.
authors.forename: Josef
authors.initials: J
authors.lastname: Högel
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.|Faculty of Science, Biological Science Department, King Abdulaziz University, Jeddah, Saudi Arabia.
authors.forename: Reinhold
authors.initials: R
authors.lastname: Carle
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Ralf M
authors.initials: RM
authors.lastname: Schweiggert
mesh_terms: D000328:Adult; D001682:Biological Availability; D002338:Carotenoids / Q000097:blood / Q000493:pharmacokinetics; D032084:Citrus sinensis / Q000737:chemistry*; D018592:Cross-Over Studies; D065366:Cryptoxanthins / Q000097:blood / Q000493:pharmacokinetics*; D004043:Dietary Fiber / Q000032:analysis; D005260:Female; D000067030:Fruit and Vegetable Juices / Q000032:analysis; D006801:Humans; D008297:Male; D011897:Random Allocation; D055815:Young Adult
chemical_list: D065366:Cryptoxanthins; D004043:Dietary Fiber; D002338:Carotenoids
keywords: Carotenoids; Citrus; Dietary fiber; Fruit matrix; Processing; bioaccessibility