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Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods.
Mol Nutr Food Res. 2006 Nov; 50(11):1047-52.MN

Abstract

The in vitro method in use for the determination of beta-carotene bioaccessibility involves simulated gastrointestinal digestion followed by ultracentrifugation to separate the micellar fraction containing bioaccessible beta-carotene and its quantitation. In this study, the suitability of two alternatives viz., membrane filtration and equilibrium dialysis were examined to separate the micellar fraction. Values of beta-carotene bioaccessibility obtained with the membrane filtration method were similar to those obtained by the ultracentrifugation method. Equilibrium dialysis was found not suitable for this purpose. Among the vegetables analyzed, fenugreek leaves had the highest content of beta-carotene (9.15 mg/100 g), followed by amaranth (8.17 mg/100 g), carrot (8.14 mg/100 g) and pumpkin (1.90 mg/100 g). Percent bioaccessibility of beta-carotene ranged from 6.7 in fenugreek leaves to 20.3 in carrot. Heat treatment of these vegetables by pressure cooking and stir-frying had a beneficial influence on the bioaccessibility of beta-carotene from these vegetables. The increase in the percent bioaccessibility of beta-carotene as a result of pressure-cooking was 100, 48 and 19% for fenugreek leaves, amaranth and carrot, respectively. Stir-frying in presence of a small quantity of oil led to an enormous increase in the bioaccessibility of beta-carotene from these vegetables, the increase being 263% (fenugreek leaves), 192% (amaranth leaves), 63% (carrot) and 53% (pumpkin).

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17054102

Citation

Veda, Supriya, et al. "Determination of Bioaccessibility of Beta-carotene in Vegetables By in Vitro Methods." Molecular Nutrition & Food Research, vol. 50, no. 11, 2006, pp. 1047-52.
Veda S, Kamath A, Platel K, et al. Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods. Mol Nutr Food Res. 2006;50(11):1047-52.
Veda, S., Kamath, A., Platel, K., Begum, K., & Srinivasan, K. (2006). Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods. Molecular Nutrition & Food Research, 50(11), 1047-52.
Veda S, et al. Determination of Bioaccessibility of Beta-carotene in Vegetables By in Vitro Methods. Mol Nutr Food Res. 2006;50(11):1047-52. PubMed PMID: 17054102.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods. AU - Veda,Supriya, AU - Kamath,Akshaya, AU - Platel,Kalpana, AU - Begum,Khyrunnisa, AU - Srinivasan,Krishnapura, PY - 2006/10/21/pubmed PY - 2007/3/14/medline PY - 2006/10/21/entrez SP - 1047 EP - 52 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 50 IS - 11 N2 - The in vitro method in use for the determination of beta-carotene bioaccessibility involves simulated gastrointestinal digestion followed by ultracentrifugation to separate the micellar fraction containing bioaccessible beta-carotene and its quantitation. In this study, the suitability of two alternatives viz., membrane filtration and equilibrium dialysis were examined to separate the micellar fraction. Values of beta-carotene bioaccessibility obtained with the membrane filtration method were similar to those obtained by the ultracentrifugation method. Equilibrium dialysis was found not suitable for this purpose. Among the vegetables analyzed, fenugreek leaves had the highest content of beta-carotene (9.15 mg/100 g), followed by amaranth (8.17 mg/100 g), carrot (8.14 mg/100 g) and pumpkin (1.90 mg/100 g). Percent bioaccessibility of beta-carotene ranged from 6.7 in fenugreek leaves to 20.3 in carrot. Heat treatment of these vegetables by pressure cooking and stir-frying had a beneficial influence on the bioaccessibility of beta-carotene from these vegetables. The increase in the percent bioaccessibility of beta-carotene as a result of pressure-cooking was 100, 48 and 19% for fenugreek leaves, amaranth and carrot, respectively. Stir-frying in presence of a small quantity of oil led to an enormous increase in the bioaccessibility of beta-carotene from these vegetables, the increase being 263% (fenugreek leaves), 192% (amaranth leaves), 63% (carrot) and 53% (pumpkin). SN - 1613-4125 UR - https://www.unboundmedicine.com/medline/citation/17054102/Determination_of_bioaccessibility_of_beta_carotene_in_vegetables_by_in_vitro_methods_ DB - PRIME DP - Unbound Medicine ER -