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Título: | Comparative in vitro bioaccessibility of carotenoids from relevant contributors to carotenoid intake |
Autor: | Granado-Lorencio, F.; Olmedilla-Alonso, Begoña CSIC ORCID ; Herrero-Barbudo, Carmen; Pérez-Sacristán, B.; Blanco-Navarro, Inmaculada; Blázquez-García, S. | Fecha de publicación: | 2007 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 55: 6387- 6394 (2007) | Resumen: | To compare the in vitro bioaccessibility of lutein, zeaxanthin, β-cryptoxanthin, lycopene, and α-and β-carotenes from relevant dietary contributors, a gastrointestinal model was used to assess the stability, isomerization, carotenol ester hydrolysis, and micellarization. Salivar, gastric, duodenal, and micellar phases were extracted, with and without saponification, and analyzed by using a quality-controlled HPLC method. The stability of carotenoids under digestion conditions was >75%, regardless of the food analyzed, whereas micellarization ranged from 5 to 100%, depending on the carotenoid and the food. cis-Isomers were maintained in processed foods, but increased in fresh foods. Xanthophyll ester hydrolysis was incomplete (<40%), and both free and ester forms were incorporated into supernatants, regardless of the xanthophyll involved and the food assessed. In vitro bioaccesibility varies widely both for different carotenoids in a given food and for a given carotenoid in different foods. Although in vitro bioaccesibility may not be enough to predict the in vivo bioavailability, it may be relevant for the food industry and for food-based dietary guidelines. © 2007 American Chemical Society. | URI: | http://hdl.handle.net/10261/77750 | DOI: | 10.1021/jf070301t | Identificadores: | doi: 10.1021/jf070301t issn: 0021-8561 |
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