Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations.
Dark green leafy vegetables are primary food sources for lutein and β-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 β-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 β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-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.
University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; Agroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, Switzerland. Electronic address: j-n-e@nexs.ku.dk.
Jane N
JN
Eriksen
University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Amy Y
AY
Luu
University of Copenhagen, Department of Nutrition, Exercise and Sports, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Lars O
LO
Dragsted
Agroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, Switzerland.
Eva
E
Arrigoni
D002079:Butter / Q000032:analysis; D002338:Carotenoids / Q000737:chemistry* / Q000302:isolation & purification*; D004063:Digestion; D005511:Food Handling; D006358:Hot Temperature; D014975:Lutein / Q000302:isolation & purification / Q000378:metabolism; D000069463:Olive Oil / Q000737:chemistry; D000074241:Peanut Oil; D010938:Plant Oils / Q000737:chemistry; D018724:Spinacia oleracea / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry; D019207:beta Carotene / Q000737:chemistry / Q000302:isolation & purification
D000069463:Olive Oil; D000074241:Peanut Oil; D010938:Plant Oils; D019207:beta Carotene; D002338:Carotenoids; D002079:Butter; D014975:Lutein
Fat addition; Green leafs; In vitro accessibility; Lutein; Micellarization; Spinach puree; β-Carotene