Content and<i>in-vitro</i>accessibility of pro-vitamin A carotenoids from Sri Lankan cooked non-leafy vegetables and their estimated contribution to vitamin A requirement

Priyadarshani, A.M.B.; Chandrika, U.G.

doi:10.1080/09637480701395580

Cited by 22 publications

(13 citation statements)

References 6 publications

(4 reference statements)

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“…These percentages are consistent with results from previous in vitro digestions with glasshouse grown melons where the digestive stability and the percent micellerization (β-carotene bioaccessibility) did not differ between orange-fleshed honey dew and cantaloupe melons (results not shown). The values for digestive stability are consistent with previously published results in maize ( Zea mays ), cassava ( Manihot esculenta ), drumstick ( Moringa oleiflora ) leaves, carrots ( Daucus carota ), green leafy vegetables, mangoes ( Mangifera indica ), sweet potatoes ( Ipomoea batatas ), squash ( Cucurbita moschata ), and pumpkins ( Cucurbita maxima ) (11, 23-28). There are many factors that affect the intestinal absorption of carotenoids such as the type and quantity of dietary fat, competition among co-consumed carotenoids, the plant or food matrix (29), and cooking.…”

Section: Resultssupporting

confidence: 91%

Carotene and Novel Apocarotenoid Concentrations in Orange-Fleshed Cucumis melo Melons: Determinations of β-Carotene Bioaccessibility and Bioavailability

Fleshman

Lester

Riedl

et al. 2011

J. Agric. Food Chem.

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Muskmelons, both cantaloupe (Cucumis melo Reticulatus Group) and orange-fleshed honey dew (C. melo Inodorus Group), a cross between orange-fleshed cantaloupe and green-fleshed honey dew, are excellent sources of β-carotene. Although β-carotene from melon is an important dietary antioxidant and precursor of vitamin A, its bioaccessibility/bioavailability is unknown. We compared β-carotene concentrations from previously frozen orange-fleshed honey dew and cantaloupe melons grown under the same glasshouse conditions, and from freshly harvested field-grown, orange-fleshed honey dew melon to determine β-carotene bioaccessibility/bioavailability, concentrations of novel β-apocarotenals, and chromoplast structure of orange-fleshed honey dew melon. β-Carotene and β-apocarotenal concentrations were determined by HPLC and/or HPLC-MS, β-carotene bioaccessibility/bioavailability was determined by in vitro digestion and Caco-2 cell uptake, and chromoplast structure was determined by electron microscopy. The average β-carotene concentrations (μg/g dry weight) for the orange-fleshed honey dew and cantaloupe were 242.8 and 176.3 respectively. The average dry weights per gram of wet weight of orange-fleshed honey dew and cantaloupe were 0.094g and 0.071g, respectively. The bioaccessibility of field-grown orange-fleshed honey dew melons was determined to be 3.2±0.3 percent, bioavailability in Caco-2 cells was about 11%, and chromoplast structure from orange-fleshed honey dew melons was globular (as opposed to crystalline) in nature. We detected β-apo-8’-, β-apo-10’, β-apo-12’-, β-apo-14’-carotenals and β-apo-13-carotenone in orange-fleshed melons (at a level of 1-2% of total β-carotene). Orange-fleshed honey dew melon fruit had higher amounts of β-carotene than cantaloupe. The bioaccessibility/bioavailability of β-carotene from orange-fleshed melons was comparable to that from carrot (Dacus carota).

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Section: Resultssupporting

confidence: 91%

Carotene and Novel Apocarotenoid Concentrations in Orange-Fleshed Cucumis melo Melons: Determinations of β-Carotene Bioaccessibility and Bioavailability

Fleshman

Lester

Riedl

et al. 2011

J. Agric. Food Chem.

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“…37 Another study by Hedrén et al 38 showed accessible β-carotene was 39% from sweet potato, 64% from pumpkin, and 47% from cassava, which were all cooked with sunflower oil. Three other studies with this method showed a bioaccessibility of β-carotene of 19% from boiled pumpkin, 39 74% from boiled carrot, 39 and when cooked with vegetable oil, 11–22% from various processed sweet potato, 40 21% from sweet potato, and 39% from pumpkin. 41 Our results of 28% and 53% are also comparable with the results from this in vitro method.…”

Section: Discussionmentioning

confidence: 91%

Food Matrix Effects on Bioaccessibility of β-Carotene Can be Measured in an in Vitro Gastrointestinal Model

Loo-Bouwman

Naber

Minekus

et al. 2014

J. Agric. Food Chem.

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Since the food matrix determines β-carotene availability for intestinal absorption, food matrix effects on the bioaccessibility of β-carotene from two diets were investigated in vitro and compared with in vivo data. The “mixed diet” consisted of β-carotene-rich vegetables, and the “oil diet” contained β-carotene-low vegetables with supplemental β-carotene. The application of extrinsically labeled β-carotene was also investigated. The bioaccessibility of β-carotene was 28 μg/100 μg β-carotene from the mixed diet and 53 μg/100 μg β-carotene from the oil diet. This ratio of 1.9:1 was consistent with in vivo data, where the apparent absorption was 1.9-fold higher in the oil diet than in the mixed diet. The labeled β-carotene was not equally distributed over time. In conclusion, the food matrix effects on bioaccessibility of β-carotene could be measured using an in vitro model and were consistent with in vivo data. The application of extrinsically labeled β-carotene was not confirmed.

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“…flesh colour, peel type/colour, stage of maturity, pH) and any other informative data, if available, such as origin, soil and climate, size, cultivar, harvest date, preservation and packing medium, will improve the applicability and comparability of data. Cultivar/varietal difference could be quantitative, as in the case of Brazilian mangoes [10], red-fleshed Brazilian papayas [12], citrus cultivars from Florida [13], red tomatoes [14], pandanus fruit [15] and yellow-fleshed sweet potatoes and pumpkin [16]. An example is shown in Table 14.1 for varieties of sweet potatoes and pumpkins found in Sri Lanka.…”

Section: Cultivar or Varietal Differencesmentioning

confidence: 99%

“…An example is shown in Table 14.1 for varieties of sweet potatoes and pumpkins found in Sri Lanka. However, pronounced qualitative and quantitative variations can also be observed as in squashes and pumpkins [16,18,19] (Table 14.1), orange and red-fleshed papaya [12,20] and emberella [21].…”

Section: Cultivar or Varietal Differencesmentioning

confidence: 99%

Carotenoid Dyes – Production

Chandrika

2009

Handbook of Natural Colorants

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The composition of carotenoids differs qualitatively as well as quantitatively among plant sources. The composition of carotenoids varies in a given plant source due to factors such as stage of maturity, cultivar or varietal differences, climatic or geographic effects, part of the plant used, conditions during agricultural production, post-harvest handling, processing and storage. Handbook of Natural Colorants Edited

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Content andin-vitroaccessibility of pro-vitamin A carotenoids from Sri Lankan cooked non-leafy vegetables and their estimated contribution to vitamin A requirement

Cited by 22 publications

References 6 publications

Carotene and Novel Apocarotenoid Concentrations in Orange-Fleshed Cucumis melo Melons: Determinations of β-Carotene Bioaccessibility and Bioavailability

Carotene and Novel Apocarotenoid Concentrations in Orange-Fleshed Cucumis melo Melons: Determinations of β-Carotene Bioaccessibility and Bioavailability

Food Matrix Effects on Bioaccessibility of β-Carotene Can be Measured in an in Vitro Gastrointestinal Model

Carotenoid Dyes – Production

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