Comparative in Vitro Bioaccessibility of Carotenoids from Relevant Contributors to Carotenoid Intake
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- 作者：Fernando Granado-Lorencio ; Begoñ ; a Olmedilla-Alonso ; Carmen Herrero-Barbudo ; Belé ; n Pé ; rez-Sacristá ; n ; Inmaculada Blanco-Navarro ; Silvia Blá ; zquez-Garcí ; a
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：July 25, 2007
- 年：2007
- 卷：55
- 期：15
- 页码：6387 - 6394
- 全文大小：224K
- 年卷期：v.55,no.15(July 25, 2007)
- ISSN：1520-5118
文摘
To compare the in vitro bioaccessibility of lutein, zeaxanthin, 
-cryptoxanthin, lycopene, and 
pha.gif" BORDER=0>-and-carotenes from relevant dietary contributors, a gastrointestinal model was used to assess the stability,isomerization, carotenol ester hydrolysis, and micellarization. Salivar, gastric, duodenal, and micellarphases were extracted, with and without saponification, and analyzed by using a quality-controlledHPLC method. The stability of carotenoids under digestion conditions was >75%, regardless of thefood analyzed, whereas micellarization ranged from 5 to 100%, depending on the carotenoid andthe food. cis-Isomers were maintained in processed foods, but increased in fresh foods. Xanthophyllester hydrolysis was incomplete (<40%), and both free and ester forms were incorporated intosupernatants, regardless of the xanthophyll involved and the food assessed. In vitro bioaccesibilityvaries widely both for different carotenoids in a given food and for a given carotenoid in differentfoods. Although in vitro bioaccesibility may not be enough to predict the in vivo bioavailability, it maybe relevant for the food industry and for food-based dietary guidelines.
-cryptoxanthin, lycopene, and pha.gif" BORDER=0>-and-carotenes from relevant dietary contributors, a gastrointestinal model was used to assess the stability,isomerization, carotenol ester hydrolysis, and micellarization. Salivar, gastric, duodenal, and micellarphases were extracted, with and without saponification, and analyzed by using a quality-controlledHPLC method. The stability of carotenoids under digestion conditions was >75%, regardless of thefood analyzed, whereas micellarization ranged from 5 to 100%, depending on the carotenoid andthe food. cis-Isomers were maintained in processed foods, but increased in fresh foods. Xanthophyllester hydrolysis was incomplete (<40%), and both free and ester forms were incorporated intosupernatants, regardless of the xanthophyll involved and the food assessed. In vitro bioaccesibilityvaries widely both for different carotenoids in a given food and for a given carotenoid in differentfoods. Although in vitro bioaccesibility may not be enough to predict the in vivo bioavailability, it maybe relevant for the food industry and for food-based dietary guidelines.