Changes in the content and antioxidative activity of β‐carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC‐based detection

Zhuang, Shanshan; Zheng, Wenxiong; Na, Yunong; Chen, Naiyi; Gong, Fan; Huang, Bingxuan; Charles, Stephen Brennan; Liu, Congyi; Cheng, Jun; Ma, Lukai; Liu, Huifan

doi:10.1111/ijfs.15475

Cited by 3 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A negligible low range of value (6.32E7-2.27E7 mg/100 g) was obtained for β-carotene in the entire samples; β-carotene is a precursor of vitamin A (fat-soluble). Vitamin E also belongs to a group of fat-soluble compounds formerly known as tocopherols with a welldocumented antioxidant activity (Sharif et al 2017;Zhuang et al 2022). Accordingly, despite its desirable nutritional value, yogurt is generally considered to be a poor source of fat-soluble vitamins including vitamin E (Raikos et al 2021).…”

Section: Vitamin Compositions Of Yoghurt Samplesmentioning

confidence: 99%

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Otolowo

Omosebi²,

Araoye³

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man. Graphical abstract

show abstract

Section: Vitamin Compositions Of Yoghurt Samplesmentioning

confidence: 99%

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Otolowo

Omosebi²,

Araoye³

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…[1] It must, however, be maintained by food or supplements due to its lipid solubility and limited bioavailability. [2] Dietary β-carotene consumption in moderation lowers the incidence of gastrointestinal cancer, atherosclerosis, bone calcification, and neuronal damage. [3][4][5] Excessive consumption, conversely, might result in carotenemia, which can impair the liver and kidney functions of patients.…”

Section: Introductionmentioning

confidence: 99%

POSS‐based fluorescence sensor for rapid analysis of β‐carotene in health products

Zhou

et al. 2022

Luminescence

View full text Add to dashboard Cite

In recent years, fluorescent organic–inorganic hybrid nanomaterials have received much interest as potential fluorescent sensor materials. In this study, fluorescent organic–inorganic hybrid nanomaterials (POSS@ANT) were created using polyhedral oligomeric silsesquioxane as the precursor and 9,10‐bromoanthracene as the monomer. The morphology and composition of POSS@ANT, as well as its pore characteristics and fluorescence properties were studied. POSS@ANT displayed steady fluorescence emission at an excitation wavelength of 374 nm. Next, a β‐carotene fluorescence sensor was developed using the capacity of β‐carotene to quench the fluorescence of POSS@ANT. The quenching process is linked to acceptor electron transfer and energy transfer, and the sensor has a high selectivity for β‐carotene. This β‐carotene fluorescence analysis method that we established has a linear range of 0.2–4.3 mg/L and a detection limit of 0.081 mg/L. Finally, it was used to quantify β‐carotene in health products, the recovery rate was 91.1–109.9%, the relative standard deviation (RSD) was 2.2–4.3%, and the results were comparable with the results of high‐performance liquid chromatography. The approach is reliable and can be used to determine β‐carotene in health products.

show abstract

Extraction, amino acid estimation, and characterization of bioactive constituents from peanut shell through eco-innovative techniques for food application

Imran

Humiyion

Arshad

et al. 2022

International Journal of Food Properties

View full text Add to dashboard Cite

Changes in the content and antioxidative activity of β‐carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC‐based detection

Cited by 3 publications

References 28 publications

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

POSS‐based fluorescence sensor for rapid analysis of β‐carotene in health products

Extraction, amino acid estimation, and characterization of bioactive constituents from peanut shell through eco-innovative techniques for food application

Contact Info

Product

Resources

About