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Determination of β-caroten and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method

AuthorsSerrano, José; Goñi, Isabel; Saura Calixto, Fulgencio D.
Colonic fermentability
Cnidoscolus aconitifolius
Spinacea oleracea
Solanum americanum
Issue Date2005
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53: 2936- 2940 (2005)
AbstractGreen leafy vegetables (Spinacea oleracea, Cnidoscolus aconitifolius, and Solanum americanum) contain a high amount of β-carotene (27-52 mg/100 g of dry sample) and lutein (140-193 mg/100 g of dry sample). The amount of β-carotene and lutein released from the food matrix by the action of digestive enzymes ranged from 22 to 67% and from 27 to 77%, respectively. There was a significant correlation between the enzymatic release of carotenoids (lutein + β-carotene) and the content of Klason lignin, nonstarch polysaccharides, and resistant protein. The carotenoids released by the in vitro colonic fermentation ranged from 2 to 11%, and part of them (0.251-4.03 mg/100 g of original dry sample) remained intact in the fermentation media and could be potentially absorbed in the colon. A significant part of carotenoids seems to be unavailable in the intestinal tract (16% in S. oleracea to 58% in C. aconitifolius). © 2005 American Chemical Society.
Identifiersdoi: 10.1021/jf0480142
issn: 0021-8561
Appears in Collections:(IF) Artículos
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