@article{fdi:010068357,
  title = {{I}mprovement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves ({M}oringa oleifera {L}am.)},
  author = {{S}riwichai, {W}. and {C}ollin, {M}yriam and {T}ranbarger, {T}imothy and {B}erger, {J}acques and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{O}ur objective was to evaluate the influence of cooking (boiling, steaming, frying) and processing (freezing, freeze-drying, sun drying, oven drying, sterilization or powdering) on the micronutrient profile of drumstick leaves (beta-carotene, lutein, a-tocopherol) and the bioaccessibility of the latter after in vitro digestion. {F}resh drumstick leaves contain a high level of carotenoids and a-tocopherol with a very low bioaccessibility (<1%). {F}reezing, steaming and sterilization preserve the more the micronutrients and most of the processing methods improve the contents in bioaccessible beta-carotene, lutein and a-tocopherol. {A}mong the cooking practices, only steaming was efficient to increase the compound release. {T}he structural changes of the leaf tissue during processing partially explain the modulation of the bioactive compound release during the course of in vitro digestion. {A}fter boiling and steaming, the cells of epidermis and mesophyll were slightly disorganized while frying induced a deep destructuration of the overall tissue with cell wall rupture.},
  keywords = {{C}ooking ; {V}itamin retention ; {I}n vitro digestion ; {F}ood destructuration ; {D}iffusion},
  booktitle = {},
  journal = {{LWT} - {F}ood {S}cience and {T}echnology},
  volume = {75},
  numero = {},
  pages = {279--285},
  ISSN = {0023-6438},
  year = {2017},
  DOI = {10.1016/j.lwt.2016.09.001},
  URL = {https://www.documentation.ird.fr/hor/fdi:010068357},
}