Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations
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- 1-s2.0-S0308814616319951-main
Final published version, 544 KB, PDF document
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.
Original language | English |
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Journal | Food Chemistry |
Volume | 224 |
Pages (from-to) | 407-413 |
Number of pages | 7 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2017 |
- Faculty of Science - Green leafs, Spinach puree, Fat addition, in vitro accessibility, Micellarization, Lutein, β-carotene
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