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Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables.
J Agric Food Chem. 2008 Sep 24; 56(18):8714-9.JA

Abstract

Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted this effect by some other mechanism in addition to minimizing the loss of beta-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum beta-carotene from the vegetable sources.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570 020, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18729454

Citation

Veda, Supriya, et al. "Influence of Food Acidulants and Antioxidant Spices On the Bioaccessibility of Beta-carotene From Selected Vegetables." Journal of Agricultural and Food Chemistry, vol. 56, no. 18, 2008, pp. 8714-9.
Veda S, Platel K, Srinivasan K. Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables. J Agric Food Chem. 2008;56(18):8714-9.
Veda, S., Platel, K., & Srinivasan, K. (2008). Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables. Journal of Agricultural and Food Chemistry, 56(18), 8714-9. https://doi.org/10.1021/jf801374d
Veda S, Platel K, Srinivasan K. Influence of Food Acidulants and Antioxidant Spices On the Bioaccessibility of Beta-carotene From Selected Vegetables. J Agric Food Chem. 2008 Sep 24;56(18):8714-9. PubMed PMID: 18729454.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables. AU - Veda,Supriya, AU - Platel,Kalpana, AU - Srinivasan,Krishnapura, Y1 - 2008/08/27/ PY - 2008/8/30/pubmed PY - 2008/11/11/medline PY - 2008/8/30/entrez SP - 8714 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 18 N2 - Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted this effect by some other mechanism in addition to minimizing the loss of beta-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum beta-carotene from the vegetable sources. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18729454/Influence_of_food_acidulants_and_antioxidant_spices_on_the_bioaccessibility_of_beta_carotene_from_selected_vegetables_ L2 - https://doi.org/10.1021/jf801374d DB - PRIME DP - Unbound Medicine ER -