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|Type:||Artigo de evento|
|Title:||In Vitro Bioaccessibility Of The Carotenoids Of Leafy Vegetables|
|Author:||De Oliveira G.P.R.|
|Abstract:||Compositional data on bioactive compounds should be accompanied by information on bioavailability. Human studies are ultimately required for this purpose, but such studies are time-consuming and complex, limiting their use to few food samples. Thus, simple and rapid in vitro methods have been developed for the initial screening of the relative bioavailabilities of carotenoids. The in vitro bioaccessibility of commercial and uncultivated native Brazilian leafy vegetables (chicory, coriander, kale, lettuce, New Zealand spinach, roquette, water cress, "caruru", "serralha" and "taioba") was determined. Among the raw leafy vegetables analyzed, New Zealand spinach had the highest bioaccessibility (14% for β-carotene, 46% for lutein), correlated with the lowest dietary fiber content (2.l g/100 g). "Caruru", rich in dietary fiber (4.5 g/100 g), had the lowest bioaccessibility (2.3% β-carotene, 6.9% for lutein), although it had the highest carotenoid levels (122 μg/g β-carotene, 136 μg/g lutein). Boiling increased the bioaccessibility. Micellarization of β-carotene and lutein was 3.3 and 18%, respectively, in raw kale, increasing to 16 and 38%, respectively, in boiled kale. The corresponding percentages in New Zealand leaves were 14 and 46% in the raw and 15 and 59% in the boiled form.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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