In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
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 o...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2013
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/57069 |
| _version_ | 1855520332549455872 |
|---|---|
| author | Burgos, G. Munoa, L.P. Sosa, P. Bonierbale, Merideth W. Felde, T. zum Díaz, C. |
| author_browse | Bonierbale, Merideth W. Burgos, G. Díaz, C. Felde, T. zum Munoa, L.P. Sosa, P. |
| author_facet | Burgos, G. Munoa, L.P. Sosa, P. Bonierbale, Merideth W. Felde, T. zum Díaz, C. |
| author_sort | Burgos, G. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace57069 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace570692025-11-06T14:05:13Z In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes Burgos, G. Munoa, L.P. Sosa, P. Bonierbale, Merideth W. Felde, T. zum Díaz, C. potatoes lutein zeaxanthin carotenoids absorption 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. 2013-12 2015-03-11T12:08:38Z 2015-03-11T12:08:38Z Journal Article https://hdl.handle.net/10568/57069 en Open Access application/pdf Springer Burgos, G.; Munoa, L.; Sosa, P.; Bonierbale, M.; Felde, T. zum; Diaz, C. 2013. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes. Plant Foods for Human Nutrition. 68:385–390. |
| spellingShingle | potatoes lutein zeaxanthin carotenoids absorption Burgos, G. Munoa, L.P. Sosa, P. Bonierbale, Merideth W. Felde, T. zum Díaz, C. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title | In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title_full | In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title_fullStr | In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title_full_unstemmed | In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title_short | In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes |
| title_sort | in vitro bioaccessibility of lutein and zeaxanthin of yellow fleshed boiled potatoes |
| topic | potatoes lutein zeaxanthin carotenoids absorption |
| url | https://hdl.handle.net/10568/57069 |
| work_keys_str_mv | AT burgosg invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes AT munoalp invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes AT sosap invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes AT bonierbalemeridethw invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes AT feldetzum invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes AT diazc invitrobioaccessibilityofluteinandzeaxanthinofyellowfleshedboiledpotatoes |