title: Deposition Form and Bioaccessibility of Keto-carotenoids from Mamey Sapote (Pouteria sapota), Red Bell Pepper (Capsicum annuum), and Sockeye Salmon (Oncorhynchus nerka) Filet.
abstract: The ultrastructure and carotenoid-bearing structures of mamey sapote (Pouteria sapota) chromoplasts were elucidated using light and transmission electron microscopy and compared to carotenoid deposition forms in red bell pepper (Capsicum annuum) and sockeye salmon (Oncorhynchus nerka). Globular-tubular chromoplasts of sapote contained numerous lipid globules and tubules embodying unique provitamin A keto-carotenoids in a lipid-dissolved and presumably liquid-crystalline form, respectively. Bioaccessibility of sapotexanthin and cryptocapsin was compared to that of structurally related keto-carotenoids from red bell pepper and salmon. Capsanthin from bell pepper was the most bioaccessible pigment, followed by sapotexanthin and cryptocapsin esters from mamey sapote. In contrast, astaxanthin from salmon was the least bioaccessible keto-carotenoid. Thermal treatment and fat addition consistently enhanced bioaccessibility, except for astaxanthin from naturally lipid-rich salmon, which remained unaffected. Although the provitamin A keto-carotenoids from sapote were highly bioaccessible, their qualitative and quantitative in vivo bioavailability and their conversion to vitamin A remains to be confirmed.
authors.affiliation: Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim , Garbenstrasse 25, D-70599 Stuttgart, Germany.|CIEMic, University of Costa Rica , 2060 San José, Costa Rica.
authors.forename: Tania
authors.initials: T
authors.lastname: Chacón-Ordóñez
authors.affiliation: School of Food Technology, University of Costa Rica , 2060 San José, Costa Rica.
authors.forename: Patricia
authors.initials: P
authors.lastname: Esquivel
authors.affiliation: CIGRAS, University of Costa Rica , 2060 San José, Costa Rica.|Food Security Center, University of Hohenheim , D-70599 Stuttgart, Germany.
authors.forename: Víctor M
authors.initials: VM
authors.lastname: Jiménez
authors.affiliation: Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim , Garbenstrasse 25, D-70599 Stuttgart, Germany.|Biological Science Department, King Abdulaziz University , P.O. Box 80257, Jeddah 21589, Saudi Arabia.
authors.forename: Reinhold
authors.initials: R
authors.lastname: Carle
authors.affiliation: Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim , Garbenstrasse 25, D-70599 Stuttgart, Germany.
authors.forename: Ralf M
authors.initials: RM
authors.lastname: Schweiggert
mesh_terms: D000818:Animals; D000975:Antioxidants; D001682:Biological Availability; D002212:Capsicum / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis / Q000737:chemistry* / Q000493:pharmacokinetics*; D005638:Fruit / Q000737:chemistry; D008854:Microscopy, Electron; D018087:Plastids / Q000737:chemistry / Q000648:ultrastructure; D032132:Pouteria / Q000737:chemistry* / Q000648:ultrastructure; D012474:Salmon; D024341:Xanthophylls / Q000493:pharmacokinetics
chemical_list: D000975:Antioxidants; D024341:Xanthophylls; C557427:sapotexanthin; D002338:Carotenoids; C006889:capsanthin; C005948:astaxanthine
keywords: astaxanthin; capsanthin; chromoplast; cryptocapsin; globular; keto-carotenoids; sapotexanthin; tubular; ultrastructure; β-carotene