Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

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• 作者：Jane N. Eriksen^a ; ^b ; ^{j-n-e@nexs.ku.dk} ; Amy Y. Luu^a ; Lars O. Dragsted^a ; Eva Arrigoni^b
• 关键词：Green leafs ; Spinach puree ; Fat addition ; In vitro accessibility ; Micellarization ; Lutein ; β-Carotene
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：407-413
• 全文大小：544 K
• 卷排序：224

文摘

Green-leafy vegetables are good sources of lutein and β-carotene. Bioavailability of carotenoids from green-leafy vegetables is low. Carotenoid liberation and in vitro accessibility can be magnified by pureeing. Addition of fat has a major effect on β-carotene liberation, but not on lutein.