In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures

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In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures. / Eriksen, Jane Nygaard; Luu, Amy; Dragsted, Lars Ove; Arrigoni, Eva.

I: Food Chemistry, Bind 203, Nr. 1, 2016, s. 23-27.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Eriksen, JN, Luu, A, Dragsted, LO & Arrigoni, E 2016, 'In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures', Food Chemistry, bind 203, nr. 1, s. 23-27. https://doi.org/10.1016/j.foodchem.2016.02.033

APA

Eriksen, J. N., Luu, A., Dragsted, L. O., & Arrigoni, E. (2016). In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures. Food Chemistry, 203(1), 23-27. https://doi.org/10.1016/j.foodchem.2016.02.033

Vancouver

Eriksen JN, Luu A, Dragsted LO, Arrigoni E. In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures. Food Chemistry. 2016;203(1):23-27. https://doi.org/10.1016/j.foodchem.2016.02.033

Author

Eriksen, Jane Nygaard ; Luu, Amy ; Dragsted, Lars Ove ; Arrigoni, Eva. / In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures. I: Food Chemistry. 2016 ; Bind 203, Nr. 1. s. 23-27.

Bibtex

@article{c81542b203a24e099eb21478092b4a80,
title = "In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures",
abstract = "Green-leafy vegetables are rich in nutritionally important constituents including carotenoids. Their potential health benefits depend among others on their liberation from the plant matrix. The aim of the present study was to evaluate the effect of particle size and heat treatments on lutein and β-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UHPLC analysis. Reduction of particle size resulted in a three- to fourfold increase in liberation of lutein and β-carotene when comparing whole leaf and puree preparations of spinach. However, this positive effect was shown to be nullified by the severe heat impact during stir-frying of minced spinach, showing that domestic treatments need to be chosen carefully to maximise carotenoid liberation. Steaming significantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach samples, possibly due to differences in liberation or degradation between the two plant matrices.",
author = "Eriksen, {Jane Nygaard} and Amy Luu and Dragsted, {Lars Ove} and Eva Arrigoni",
note = "CURIS 2016 NEXS 055",
year = "2016",
doi = "10.1016/j.foodchem.2016.02.033",
language = "English",
volume = "203",
pages = "23--27",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures

AU - Eriksen, Jane Nygaard

AU - Luu, Amy

AU - Dragsted, Lars Ove

AU - Arrigoni, Eva

N1 - CURIS 2016 NEXS 055

PY - 2016

Y1 - 2016

N2 - Green-leafy vegetables are rich in nutritionally important constituents including carotenoids. Their potential health benefits depend among others on their liberation from the plant matrix. The aim of the present study was to evaluate the effect of particle size and heat treatments on lutein and β-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UHPLC analysis. Reduction of particle size resulted in a three- to fourfold increase in liberation of lutein and β-carotene when comparing whole leaf and puree preparations of spinach. However, this positive effect was shown to be nullified by the severe heat impact during stir-frying of minced spinach, showing that domestic treatments need to be chosen carefully to maximise carotenoid liberation. Steaming significantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach samples, possibly due to differences in liberation or degradation between the two plant matrices.

AB - Green-leafy vegetables are rich in nutritionally important constituents including carotenoids. Their potential health benefits depend among others on their liberation from the plant matrix. The aim of the present study was to evaluate the effect of particle size and heat treatments on lutein and β-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UHPLC analysis. Reduction of particle size resulted in a three- to fourfold increase in liberation of lutein and β-carotene when comparing whole leaf and puree preparations of spinach. However, this positive effect was shown to be nullified by the severe heat impact during stir-frying of minced spinach, showing that domestic treatments need to be chosen carefully to maximise carotenoid liberation. Steaming significantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach samples, possibly due to differences in liberation or degradation between the two plant matrices.

U2 - 10.1016/j.foodchem.2016.02.033

DO - 10.1016/j.foodchem.2016.02.033

M3 - Journal article

C2 - 26948584

VL - 203

SP - 23

EP - 27

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -

ID: 155978083