Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

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Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. / Eriksen, Jane Nygaard; Luu, Amy Y; Dragsted, Lars Ove; Arrigoni, Eva.

I: Food Chemistry, Bind 224, 2017, s. 407-413.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Eriksen, JN, Luu, AY, Dragsted, LO & Arrigoni, E 2017, 'Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations', Food Chemistry, bind 224, s. 407-413. https://doi.org/10.1016/j.foodchem.2016.11.146

APA

Eriksen, J. N., Luu, A. Y., Dragsted, L. O., & Arrigoni, E. (2017). Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. Food Chemistry, 224, 407-413. https://doi.org/10.1016/j.foodchem.2016.11.146

Vancouver

Eriksen JN, Luu AY, Dragsted LO, Arrigoni E. Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. Food Chemistry. 2017;224:407-413. https://doi.org/10.1016/j.foodchem.2016.11.146

Author

Eriksen, Jane Nygaard ; Luu, Amy Y ; Dragsted, Lars Ove ; Arrigoni, Eva. / Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations. I: Food Chemistry. 2017 ; Bind 224. s. 407-413.

Bibtex

@article{7db439bac5a8483b82aedea459873857,
title = "Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations",
abstract = "Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.",
keywords = "Faculty of Science, Green leafs, Spinach puree, Fat addition, in vitro accessibility, Micellarization, Lutein, β-carotene",
author = "Eriksen, {Jane Nygaard} and Luu, {Amy Y} and Dragsted, {Lars Ove} and Eva Arrigoni",
note = "CURIS 2017 NEXS 041",
year = "2017",
doi = "10.1016/j.foodchem.2016.11.146",
language = "English",
volume = "224",
pages = "407--413",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations

AU - Eriksen, Jane Nygaard

AU - Luu, Amy Y

AU - Dragsted, Lars Ove

AU - Arrigoni, Eva

N1 - CURIS 2017 NEXS 041

PY - 2017

Y1 - 2017

N2 - Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.

AB - Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.

KW - Faculty of Science

KW - Green leafs

KW - Spinach puree

KW - Fat addition

KW - in vitro accessibility

KW - Micellarization

KW - Lutein

KW - β-carotene

U2 - 10.1016/j.foodchem.2016.11.146

DO - 10.1016/j.foodchem.2016.11.146

M3 - Journal article

C2 - 28159287

VL - 224

SP - 407

EP - 413

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 169407897