In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

Abstract

Yellow fleshed potatoes contain significant amounts of lutein and zeaxanthin but the bioaccessibility of potato carotenoids has not yet been investigated. The purpose of this study was to estimate the in vitro bioaccessibility of carotenoids provided by potato. Lutein and zeaxanthin concentrations of boiled, freeze dried and milled samples of seven yellow fleshed potato accessions were determined by HPLC before and after different steps (gastric, duodenal and micellar phase) of in vitro digestion. The gastric and duodenal digestive stability of lutein and zeaxanthin in boiled tubers of the different accessions ranged from 70 to 95 % while the efficiency of micellarization ranged from 33 to 71 % for lutein and from 51 to 71 % for zeaxanthin. For all accessions, amounts of lutein and zeaxanthin after micellarization were significantly lower than the original amount found in the boiled samples. The accession 701862 showed the highest bioaccessible lutein concentration (280 μg/100 g, FW) and the accessions 703566 and 704218 showed the highest bioaccessible zeaxanthin concentration (above 600 μg/100 g, FW). Considering the mean potato intake in the Andes (500 g per day), the accession 701862 provides 14 % of the lutein intake suggested for health benefits and the accessions 703566 and 704218 provide 50 % more than the suggested zeaxanthin intake.

In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations

“…The bioaccessibility of lutein and zeaxanthin in the yellow clones (CIP_311575.003, CIP_311575.013, and CIP_311623.123) ranged from 76 to 82% for lutein and from 24 to 55% for zeaxanthin. In a recent study, Burgos et al 39 estimated that the bioaccessibility of lutein and zeaxanthin in yellow fleshed potatoes ranged from 33 to 71% and from 51 to 71%, respectively. Interestingly, the gastrointestinal digestion process allowed release of zeaxanthin from the potato matrix of five clones to a greater extent than that observed in the respective boiled samples.…”

Potential of golden potatoes to improve vitamin A and vitamin E status in developing countries

“…Unlike previous reports that indicated a poor retention of carotenoids in xanthophyll-rich potato tubers boiled for 25–30 minutes [ 34 – 35 ], the levels of provitamin A, xanthophylls, phytoene and αTC in the two GP lines were well preserved during boiling ( Table 1 ). Efficient retention of provitamin A carotenoids has also been observed after boiling orange-fleshed sweet potato [ 36 ], conventional and transgenic cultivars of βC-rich cassava root [ 37 – 38 ], and lutein and zeaxanthin in boiled yellow fleshed potato [ 39 ]. Thus, a 150 g serving of boiled GP tuber has the potential to contribute as much as 42, 23 and 13% of the estimated daily average requirement (EAR) of retinol activity equivalents (RAE) for children, women and lactating women, respectively ( Table 4 ).…”

“…The relative bioaccessibility of E -lutein in digested GP17 and GP30 (38% and 26%, respectively) was also lower than the mean bioaccessibility of lutein and zeaxanthin (approx. 50% each) for seven accessions of yellow flesh boiled potatoes [ 39 ]. The apparent bioaccessibility of the carotenoids from the transgenic staple foods containing increased amounts of provitamin A suggest that the accumulated compounds may be differentially located within the plant cells and have different physicochemical characteristics that affect their release from the matrix during processing and digestion [ 48 ].…”

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

“…Depending on the variety of potato, the protein content varies from 1 g to 4.2 g per 100 g of potato [ 8 , 20 ]. The colour of potato flesh can be an indicator of nutrient content, for example, yellow fleshed potatoes contain the carotenoids lutein and zeaxanthin [ 47 ]. The antioxidant content of potatoes, particularly coloured varieties and cultivars has been well reviewed [ 48 ].…”