Document Detail


Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion.
MedLine Citation:
PMID:  23122139     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Vitamin A deficiency is a public health issue in developing countries and promoting dietary carotenoids as precursors is a promising strategy. However, carotenoids present in numerous fruits and vegetables are unstable and poorly bioaccessible. This study evaluated these two parameters during in vitro digestion of carotenoids and retinoids from carrot juice, raw and cooked spinach, micronutrient-fortified flour and standards without food matrix. Standards were unstable whereas vitamin A from fortified flour and native food carotenoids were generally better protected by the food matrix (30-100% remaining versus 7-30% for standards). Hydrothermal cooking did not influence spinach carotenoid digestive stability but decreased their contents, phenomenon compensated by a significantly better micellarisation from 15-fold for β-carotene to 72-fold for lutein. Finally, carrot juice provided the greatest amount of bioaccessible provitamin A with 1850μg/100g dry matter (DM) versus 790 and 80μg/100g DM in cooked and raw spinach, respectively.
Authors:
Julie Courraud; Jacques Berger; Jean-Paul Cristol; Sylvie Avallone
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Publication Detail:
Type:  Journal Article     Date:  2012-09-08
Journal Detail:
Title:  Food chemistry     Volume:  136     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  871-7     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
IRD, UMR 204, IRD/Montpellier1/Montpellier2/SupAgro (NUTRIPASS), 911 Avenue Agropolis, BP 64501, 34394 Montpellier, Cedex 5, France.
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