GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES
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Abstract
In this study, the gastrointestinal stability of carotenoids (lycopene and B-carotene) extracted from raw and freeze-dried samples of tomato, carrot and red pepper was investigated. Extracted carotenoids fractions (lycopene and B-carotene) were submitted to a two-phase in vitro digestion process using human gastrointestinal enzymes. The use of freeze-drying has a strong effect on the enhancement of the gastrointestinal stability of carotenoid, especially after simulated intestinal phase. In addition, the effect of pH on carotenoid stability is much lower in freeze-dried plant material than in raw samples of tomato, carrot and red pepper. The food matrix also plays important role in carotenoids gastrointestinal stability rate, which was found to be the most stable in red pepper.
Riferimenti bibliografici
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Cinar I. 2005 Carotenoid pigment loss of freeze-dried plant samples under different storage conditions. LWT-Food Sci Technol 37:363-367. DOI: doi.org/10.1016/j.lwt.2003.10.006
Chen J.P., Tai C.Y. and Chen B.H. 2007. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Magnifera indica L.). Food Chem. 100:1005-1010. DOI: doi.org/10.1016/j.foodchem.2005.10.056
Courraud J., Berger J., Cristol J.P. and Avallone S. 2013. Stability and bioacessibility of different forms of carotenoids and vitamin A during in vitro digestion. Food Chem. 136:871-877. DOI: doi: 10.1016/j.foodchem.2012.08.076
Davis A.R., Fish W.W. and Perkins-Veazie P. 2008. A rapid spectrophotometric method to determine B-Carotene content in Cucumis melo germplasm. Rep. Cucurbit Genet. Coop. 31-32:5-7.
Djuric Z., Bassis C., Ren J., Chan R., Kato I., Ruffin M.T., Sen A. and Turgeon D.K. 2017. Predictors of carotenoids concentrations in human serum: Role of the intestinal microbiome. FASEB J 31
Failla M.L., Chitchumroonchokchai C. and Ishida B.K .2008. In vitro micellarization and intestinal cell uptake of cis isomers of lycopene exceed those of all-trans lycopene. J. Nutr. 138:482-486. PMID: 18287353
Fernández-García E., Carvajal-Lérida I., Jarén-Galán M., Garrido-Fernández J., Pérez-Gálvez A. and Hornero-Méndez D.2012. Carotenoids bioavailability from foods: from plant pigments to efficient biological activities. Food Res. Int. 46:438-450. DOI: doi.org/10.1016/j.foodres.2011.06.007
Ferruzzi M.G., Lumpkin J.L., Schwartz S.J. and Failla M. 2006. Digestive stability, micellarization, and uptake of B-carotene isomers by Caco-2 human intestinal cells. J. Agric. Food Chem. 54:2780-2785. DOI: doi.org/10.1021/jf0530603
Fiedor J. and Burda K. 2014. Potential role of carotenoids as antioxidants in human health and disease. Nutrients 6:466-488. DOI: doi.org/10.3390/nu6020466
Fish W.W., Perkins-Veazie P. and Collins J.K. 2002. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J. Food Compos. Anal. 15:309-317. DOI: doi.org/10.1006/jfca.2002.1069
Furlund C.B., Ulleberg E.K., Devold T.G., Flengsrud R., Jacobsen M., Sekse C., Holm H. and Vegarud G.E. 2013. Identification of lactoferrin peptides generated by digestion with human gastrointestinal enzymes. J. Dairy Sci. 96:75-88. DOI: doi.org/10.3168/jds.2012-5946
Granado-Lorencio F., Olmedilla-Alonso B., HerreroBarbudo C., Pérez-Sacristan B., Blanco-Navarro I. and Blazquez-García S. 2007. Comparative in vitro bioaccessibility of carotenoids from relevant contributors to carotenoid intake. J.Agric. Food Chem. 55:6387-6394. DOI: doi.org/10.1021/jf070301t
Hart D.J. and Scott K.J. 1995. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem. 54:101-111. DOI: doi.org/10.1016/0308-8146(95)92669-B
Heinonen M.I., Ollilainen V., Linkola E.K., Varo P.T. and Koivistoinen P.E. 1989. Carotenoids in Finnish foods: vegetables, fruits, and berries. J. Agric. Food Chem. 37:655-659. DOI: doi.org/10.1021/jf00087a017
Holden J.M., Eldridge A.L., Beecher G.R., Buzzard I.M., Bhagwat S.A., Davis C.S., Douglass L.W., Gebhardt S.E., Haytowitz D.B. and Schakel S. 1999. Carotenoid content of U.S. foods: an update of the database. J. Food Compos. Anal.12:169-196. DOI: doi.org/10.1006/jfca.1999.0827
Institute of Medicine, Food and Nutrition Board. 2000. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington DC: National Academy Press. ISBN-10: 0-309-06949-1
Kim Y-N., Giraud D.W. and Driskell J.A. 2007. Tocopherol and carotenoid content of selected Korean fruits and vegetables. J. Food Compos. Anal. 20:458-65. DOI: doi.org/10.1016/j.jfca.2007.02.001
Kopec R.E., Gleize B., Borel P., Desmarchelierd C. and Caris-Veyrat C. 2017. Are lutein, lycopene, and ?-carotene lost through the digestive process? Food Funct. 8:1494-1503. DOI: doi.org/10.1039/c7fo00021a
Leth T., Jakobsen J. and Andersen N.L. 2000. The intake of carotenoids in Denmark. Eur. J. Lipid Sci. Tech. 102:128-32. DOI: doi.org/10.1002/(SICI)1438-9312(200002)102:2<128::AID-EJLT128>3.0.CO;2-H
Maiani G., Periago-Castón M.J., Catasta G. and Toti E. et al. 2009. Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol. Nut. Food Res. 53:194-218. DOI: doi.org/10.1002/mnfr.200800053
Meyers K.J., Liu Z., Millen A.E., Iyengar S.K., Blodi B.A., Johnson E., Snodderly D.M., Klein M.L., Gehrs K.M., Tinker L., Sarto G.E., Robinson J., Wallace R.B. and Mares J.A. 2015. Joint associations of diet, lifestyle, and genes with age-related macular degeneration. Ophthalmology 122(11):2286-2294. DOI: doi.org/10.1016/j.ophtha.2015.07.029
Murkovic M., Gams K., Draxl S. and Pfannhauser W. 2000. Development of an Austrian carotenoid database. J. Food Compos Anal 13:435-40. DOI: doi.org/10.1006/jfca.2000.0909
Nagao A. 2014. Bioavailability of dietary carotenoids: intestinal absorption and metabolism. Jpn.Agr. Res. Q 48(4):385-391. DOI: doi.org/10.6090/jarq.48.385
Neilson A., Goodrich K.M. and Ferruzzi M.G. 2017. Bioavailability and metabolism of bioactive compounds from foods. In: Coulston A.M., Boushey C.J., Ferruzzi M.G., Delahanty L.M. (Ed). Nutrition in the Prevention and Treatment of Disease, 4rd edn. Elsevier pp 301-319. ISBN: 978-0-12-802928-2
Nolan J.M., Loskutova E., Howard A., Mulcahy R., Moran R., Stack J., Bolger M., Coen R.F., Dennison J., Akuffo K.O., Owens N., Power R., Thurnham D. and Beatty S. 2015. The impact of supplemental macular carotenoids in Alzheimer's disease: a randomized clinical trial. J. Alzheimers Dis. 44(4):1157-1169. DOI: doi.org/10.3233/JAD-142265
O’Neill ME, Carroll Y., Corridan B. and Olmedilla B. et al. 2001. A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative study. Br. J. Nutr. 85:499-507. DOI: doi.org/10.1079/BJN2000284
Olmedilla-Alonso B. 2017. Carotenoids: content in foods, in diet and bioavailability. COST Action EUROCAROTEN (CA15136). Scientific Newsletter 2. pp 1-9. www.researchgate.net/publication/316064577_Carotenoids_content_in_foods_in_diet_and_bioavailability. Accessed 31 June 2017
Poojari Y., Palsule A.S., Clarson S.J. and Gross R.A. 2009. Immobilization and activity of pepsin in silicone elastomers. Silicon 1:37-35. DOI: doi.org/10.1007/s12633-009-9002-6
Schwartz S.J., von Elbe J.H. and Giusti M. 2008. Colorants. In: Damodaran S., Parkin K.M., Fennema O.R. (Ed.) Fennema's Food Chemistry, 4th Edn. Boca Raton. CRC Press, pp. 571-638. ISBN: 9780849392726.
Sluijs I., Cadier E., Beulens J.W.J., van der A D.L., Spijkerman A.M. and van der Schouw Y.T. 2015. Dietary intake of carotenoids and risk of type 2 diabetes, Nutr Metab Cardiovas 25(4):376-81. DOI: doi.org/10.1016/j.numecd.2014.12.008
Uddin S., Ahn H.M., Kishimura H. and Chun B.S. 2009. Comparative study of digestive enzymes of squid (Todarodes pacificus) viscera after supercritical carbon dioxide and organic solvent extraction. Biotechnol. Bioproc. E 14:338-344. DOI: doi.org/10.1007/s12257-008-0271-5
Vasquez-Caicedo A.L., Schilling S., Carle R. and Neidhart S. 2007. Effects of thermal processing and fruit matrix on B-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar. Food Chem. 102:1172-1186. DOI: doi.org/10.1016/j-foodchem.2006.07.005
Zechmeister L., Lerosen A., Schroeder W. and Polgar A. and Pauling L.1943. Spectral characterization and configuration of some stereoisomeric carotenoids including prolycopene and pro-y-carotene. J. Am. Chem. Soc. 65:1940-1951. DOI: doi.org/10.1021/ja01250a039
Zechmeister L. and Polgar A. 1943a Cis-trans isomerization and spectral charateristics of carotenoids and some related compounds. J. Am. Chem. Soc. 65:1522-1528. DOI: doi.org/10.1021/ja01248a025
Almaas H., Cases A.L., Devold T.G., Holm H. Langsrud T., Aabakken L., Aadnoey T. and Vegarud G.E. 2006. In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes. Int.Dairy J.16:961-968. DOI: doi.org/10.1016/j.idairyj.2005.10.029
Arimboor R., Natarajan R.B., Menon K.R., Chandrasekhar L.P. and Moorkoth V. 2015. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability -a review. J. Food Sci. Tech. 52(3):1258-1271. DOI: doi.org/10.1007/s13197-014-1260-7
Baranska M., Shütze W. and Schulz H. 2006. Determination of lycopene and ?-carotene content in tomato fruits and related products: Comparison of FT-Raman, ATZ-IR and NIR spectroscopy. Anal. Chem. 78(24):8456-8461. DOI: doi.org/10.1021/ac061220j
Bystricka J., Kavalcova P., Musilova J., Vollmannova A., Toth T. and Lenkova M. 2015. Carrot (Daucus carota L. ssp. sativus (Hoffm.) Arcang.) as source of antioxidants. Acta Agric. Slov. 105(2):303-311. DOI: doi.org/10.14720/aas.2015.105.2.13
Cinar I. 2005 Carotenoid pigment loss of freeze-dried plant samples under different storage conditions. LWT-Food Sci Technol 37:363-367. DOI: doi.org/10.1016/j.lwt.2003.10.006
Chen J.P., Tai C.Y. and Chen B.H. 2007. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Magnifera indica L.). Food Chem. 100:1005-1010. DOI: doi.org/10.1016/j.foodchem.2005.10.056
Courraud J., Berger J., Cristol J.P. and Avallone S. 2013. Stability and bioacessibility of different forms of carotenoids and vitamin A during in vitro digestion. Food Chem. 136:871-877. DOI: doi: 10.1016/j.foodchem.2012.08.076
Davis A.R., Fish W.W. and Perkins-Veazie P. 2008. A rapid spectrophotometric method to determine B-Carotene content in Cucumis melo germplasm. Rep. Cucurbit Genet. Coop. 31-32:5-7.
Djuric Z., Bassis C., Ren J., Chan R., Kato I., Ruffin M.T., Sen A. and Turgeon D.K. 2017. Predictors of carotenoids concentrations in human serum: Role of the intestinal microbiome. FASEB J 31
Failla M.L., Chitchumroonchokchai C. and Ishida B.K .2008. In vitro micellarization and intestinal cell uptake of cis isomers of lycopene exceed those of all-trans lycopene. J. Nutr. 138:482-486. PMID: 18287353
Fernández-García E., Carvajal-Lérida I., Jarén-Galán M., Garrido-Fernández J., Pérez-Gálvez A. and Hornero-Méndez D.2012. Carotenoids bioavailability from foods: from plant pigments to efficient biological activities. Food Res. Int. 46:438-450. DOI: doi.org/10.1016/j.foodres.2011.06.007
Ferruzzi M.G., Lumpkin J.L., Schwartz S.J. and Failla M. 2006. Digestive stability, micellarization, and uptake of B-carotene isomers by Caco-2 human intestinal cells. J. Agric. Food Chem. 54:2780-2785. DOI: doi.org/10.1021/jf0530603
Fiedor J. and Burda K. 2014. Potential role of carotenoids as antioxidants in human health and disease. Nutrients 6:466-488. DOI: doi.org/10.3390/nu6020466
Fish W.W., Perkins-Veazie P. and Collins J.K. 2002. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J. Food Compos. Anal. 15:309-317. DOI: doi.org/10.1006/jfca.2002.1069
Furlund C.B., Ulleberg E.K., Devold T.G., Flengsrud R., Jacobsen M., Sekse C., Holm H. and Vegarud G.E. 2013. Identification of lactoferrin peptides generated by digestion with human gastrointestinal enzymes. J. Dairy Sci. 96:75-88. DOI: doi.org/10.3168/jds.2012-5946
Granado-Lorencio F., Olmedilla-Alonso B., HerreroBarbudo C., Pérez-Sacristan B., Blanco-Navarro I. and Blazquez-García S. 2007. Comparative in vitro bioaccessibility of carotenoids from relevant contributors to carotenoid intake. J.Agric. Food Chem. 55:6387-6394. DOI: doi.org/10.1021/jf070301t
Hart D.J. and Scott K.J. 1995. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem. 54:101-111. DOI: doi.org/10.1016/0308-8146(95)92669-B
Heinonen M.I., Ollilainen V., Linkola E.K., Varo P.T. and Koivistoinen P.E. 1989. Carotenoids in Finnish foods: vegetables, fruits, and berries. J. Agric. Food Chem. 37:655-659. DOI: doi.org/10.1021/jf00087a017
Holden J.M., Eldridge A.L., Beecher G.R., Buzzard I.M., Bhagwat S.A., Davis C.S., Douglass L.W., Gebhardt S.E., Haytowitz D.B. and Schakel S. 1999. Carotenoid content of U.S. foods: an update of the database. J. Food Compos. Anal.12:169-196. DOI: doi.org/10.1006/jfca.1999.0827
Institute of Medicine, Food and Nutrition Board. 2000. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington DC: National Academy Press. ISBN-10: 0-309-06949-1
Kim Y-N., Giraud D.W. and Driskell J.A. 2007. Tocopherol and carotenoid content of selected Korean fruits and vegetables. J. Food Compos. Anal. 20:458-65. DOI: doi.org/10.1016/j.jfca.2007.02.001
Kopec R.E., Gleize B., Borel P., Desmarchelierd C. and Caris-Veyrat C. 2017. Are lutein, lycopene, and ?-carotene lost through the digestive process? Food Funct. 8:1494-1503. DOI: doi.org/10.1039/c7fo00021a
Leth T., Jakobsen J. and Andersen N.L. 2000. The intake of carotenoids in Denmark. Eur. J. Lipid Sci. Tech. 102:128-32. DOI: doi.org/10.1002/(SICI)1438-9312(200002)102:2<128::AID-EJLT128>3.0.CO;2-H
Maiani G., Periago-Castón M.J., Catasta G. and Toti E. et al. 2009. Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol. Nut. Food Res. 53:194-218. DOI: doi.org/10.1002/mnfr.200800053
Meyers K.J., Liu Z., Millen A.E., Iyengar S.K., Blodi B.A., Johnson E., Snodderly D.M., Klein M.L., Gehrs K.M., Tinker L., Sarto G.E., Robinson J., Wallace R.B. and Mares J.A. 2015. Joint associations of diet, lifestyle, and genes with age-related macular degeneration. Ophthalmology 122(11):2286-2294. DOI: doi.org/10.1016/j.ophtha.2015.07.029
Murkovic M., Gams K., Draxl S. and Pfannhauser W. 2000. Development of an Austrian carotenoid database. J. Food Compos Anal 13:435-40. DOI: doi.org/10.1006/jfca.2000.0909
Nagao A. 2014. Bioavailability of dietary carotenoids: intestinal absorption and metabolism. Jpn.Agr. Res. Q 48(4):385-391. DOI: doi.org/10.6090/jarq.48.385
Neilson A., Goodrich K.M. and Ferruzzi M.G. 2017. Bioavailability and metabolism of bioactive compounds from foods. In: Coulston A.M., Boushey C.J., Ferruzzi M.G., Delahanty L.M. (Ed). Nutrition in the Prevention and Treatment of Disease, 4rd edn. Elsevier pp 301-319. ISBN: 978-0-12-802928-2
Nolan J.M., Loskutova E., Howard A., Mulcahy R., Moran R., Stack J., Bolger M., Coen R.F., Dennison J., Akuffo K.O., Owens N., Power R., Thurnham D. and Beatty S. 2015. The impact of supplemental macular carotenoids in Alzheimer's disease: a randomized clinical trial. J. Alzheimers Dis. 44(4):1157-1169. DOI: doi.org/10.3233/JAD-142265
O’Neill ME, Carroll Y., Corridan B. and Olmedilla B. et al. 2001. A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative study. Br. J. Nutr. 85:499-507. DOI: doi.org/10.1079/BJN2000284
Olmedilla-Alonso B. 2017. Carotenoids: content in foods, in diet and bioavailability. COST Action EUROCAROTEN (CA15136). Scientific Newsletter 2. pp 1-9. www.researchgate.net/publication/316064577_Carotenoids_content_in_foods_in_diet_and_bioavailability. Accessed 31 June 2017
Poojari Y., Palsule A.S., Clarson S.J. and Gross R.A. 2009. Immobilization and activity of pepsin in silicone elastomers. Silicon 1:37-35. DOI: doi.org/10.1007/s12633-009-9002-6
Schwartz S.J., von Elbe J.H. and Giusti M. 2008. Colorants. In: Damodaran S., Parkin K.M., Fennema O.R. (Ed.) Fennema's Food Chemistry, 4th Edn. Boca Raton. CRC Press, pp. 571-638. ISBN: 9780849392726.
Sluijs I., Cadier E., Beulens J.W.J., van der A D.L., Spijkerman A.M. and van der Schouw Y.T. 2015. Dietary intake of carotenoids and risk of type 2 diabetes, Nutr Metab Cardiovas 25(4):376-81. DOI: doi.org/10.1016/j.numecd.2014.12.008
Uddin S., Ahn H.M., Kishimura H. and Chun B.S. 2009. Comparative study of digestive enzymes of squid (Todarodes pacificus) viscera after supercritical carbon dioxide and organic solvent extraction. Biotechnol. Bioproc. E 14:338-344. DOI: doi.org/10.1007/s12257-008-0271-5
Vasquez-Caicedo A.L., Schilling S., Carle R. and Neidhart S. 2007. Effects of thermal processing and fruit matrix on B-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar. Food Chem. 102:1172-1186. DOI: doi.org/10.1016/j-foodchem.2006.07.005
Zechmeister L., Lerosen A., Schroeder W. and Polgar A. and Pauling L.1943. Spectral characterization and configuration of some stereoisomeric carotenoids including prolycopene and pro-y-carotene. J. Am. Chem. Soc. 65:1940-1951. DOI: doi.org/10.1021/ja01250a039
Zechmeister L. and Polgar A. 1943a Cis-trans isomerization and spectral charateristics of carotenoids and some related compounds. J. Am. Chem. Soc. 65:1522-1528. DOI: doi.org/10.1021/ja01248a025
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BILUŠIĆ, T., BLAŽEVIĆ, I., DROPULIĆ, A., MARKIĆ, J., BRATANIĆ, A., & KOKEZA, A. (2018). GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1222
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BILUŠIĆ, T., BLAŽEVIĆ, I., DROPULIĆ, A., MARKIĆ, J., BRATANIĆ, A., & KOKEZA, A. (2018). GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1222