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Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil

AutorHornero-Méndez, Dámaso ; Mínguez Mosquera, María Isabel
Palabras claveCarotenes
In vitro digestion
Olive oil
Fecha de publicaciónsep-2007
CitaciónInnovative Food Science and Emerging Technologies 8 (2007) 407–412
ResumenFood processing and occurrence of dietary lipids are believed to be important and limiting factors for carotenoid bioavailability in humans. In the present study the isolated and combined effects of household cooking and addition of olive oil on the bioaccessibility of carotenes from carrots have been investigated. Although thermal treatment during cooking showed to have a negative impact on the carotenoid content, a positive effect on the micellarisation of carotenes and therefore on their bioaccessibility was found. Carotenes transferred to the digests were micellarised to a higher extent from cooked carrots (52%) than from crude carrots (29%). Addition of olive oil to carrot samples during cooking and before application of the in vitro digestion model had a marked positive effect on the release of carotenes, although the design of the model did not allow the correct estimation of this effect. The higher amounts of micellarised carotenes (80%) were found in the digest prepared from cooked carrots containing 10% olive oil. In general, the inclusion of olive oil during cooking increased the carotenoid extraction and micellarisation in a dosedependent fashion. Although β-carotene and α-carotene were affected in a similar way by the cooking process, α-carotene appeared to be more efficiently incorporated into the micelles when olive oil was added to the samples. In conclusion, both processing and mainly lipid content (cooking oil in this case) significantly improve carotenoid bioaccessibility from carrots, and therefore may increase bioavailability in humans.
Versión del editorhttp://dx.doi.org/10.1016/j.ifset.2007.03.014
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