Courraud Julie, Berger Jacques, Cristo J. P., Avallone S. (2013). Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion. Food Chemistry, 136 (2), p. 871-877. ISSN 0308-8146.
Titre du document
Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion
Courraud Julie, Berger Jacques, Cristo J. P., Avallone S.
Source
Food Chemistry, 2013,
136 (2), p. 871-877 ISSN 0308-8146
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 beta-carotene to 72-fold for lutein. Finally, carrot juice provided the greatest amount of bioaccessible provitamin A with 1850 mu g/100 g dry matter (DM) versus 790 and 80 mu g/100 g DM in cooked and raw spinach, respectively.
Plan de classement
Sciences fondamentales / Techniques d'analyse et de recherche [020]
;
Nutrition, alimentation [054]
