Micellarisation of Carotenoids from Raw and Cooked Vegetables

Abstract

The efficiency of carotenoid micellarisation from plant foods can be used as an effective tool for the initial screening of carotenoid bioavailability. Therefore, the objectives of the present study were to assess the effects of cooking on the micellarisation of beta-carotene, lycopene, beta-cryptoxanthin and lutein from courgette (zucchini), red pepper and tomato; and, to a minor extent, investigate uptake of lutein by Caco-2 cells from micellar fractions obtained from raw and cooked courgettes. Both raw and cooked vegetables were subjected to an in vitro digestion procedure. beta-Carotene levels were significantly decreased in the digesta from each vegetable after boiling, grilling, microwave-cooking, or steaming, however all of the cooking methods enhanced beta-carotene transfer to micelles. Carotenoid micellarisation ranged from 1.7% to 100% depending on the food, carotenoid, and the cooking method tested. Grilling and microwave-cooking were generally the most detrimental on the transfer of xanthophyll carotenoids, namely beta-cryptoxanthin, to the micelles. Caco-2 cells absorbed greater amounts of lutein from the micelles of microwave-cooked courgettes than those that were raw, boiled, grilled, or steamed. Depending on the cooking methods used, carotenoid retention as well as micellarisation varied for each carotenoid among the different vegetables and different carotenoids present in each particular food.

Processing of tomato: impact onin vitrobioaccessibility of lycopene and textural properties

“…In addition, studies indicate a higher relative bioavailability of β-carotene compared with lycopene in the tomato matrix. 6,7,35 The β-carotene content was around 4 mg kg −1 for both studies (Tables 3 and 4), in accordance with previously reported values. 29,34 In tomato, β-carotene is reported to be dissolved in lipid materials in plastoglobulin-type structures, rendering it more susceptible to thermal degradation than lycopene.…”

“…25,35 In the current study, lycopene bioaccessibility varied between 1% and 30% (Tables 3 and 5 the amount of lycopene or β-carotene incorporated into micelles. The relative in vitro bioaccessibility of β-carotene was slightly higher than that of lycopene, which is consistent with previous observations.…”

“…The relative in vitro bioaccessibility of β-carotene was slightly higher than that of lycopene, which is consistent with previous observations. 6,7,35 Screening study In vitro bioaccessibility of lycopene in raw tomato was 5% and not significantly changed by boiling for 10 min (Table 3). Our results are in close agreement with the values reported by Ryan et al, where raw tomato and tomato boiled for 10 min had an in vitro bioaccessibility of 4.8% and 4.9%, respectively.…”

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

“…The relative hydrophobicity of β-carotene and lycopene, their location and chemical form in the plant matrices, and their transfer between oil droplets and micelles are important, β-carotene in carrots are associated with proteins [36] surrounded by a thick membranous sheet and lycopene is present in the tomato as crystalloids that develop within or along thylakoid bodies [37]. In the study of Ryan et al [38], comparing micellarization and cellular uptake of carotenoids after processing of courgette, red pepper and tomato samples using 4 different cooking procedures, it was also reported that an enhanced release of carotenoids did not necessary lead to a higher micellarization and/or absorption efficiency. Possible reasons for this may be a higher susceptibility of carotenoids for degradation and isomerization when released from the food matrix, and related consequences for the micellarization efficiency and uptake of carotenoids [39].…”

Effect of cooking on polyphenol bioaccessibility and digestibility of porridge oats

“…The amount of rapidly digested starch (RDS) was measured in the samples after 20 minutes during the intestinal phase (4) . Polyphenol contents of cooked oat porridges were measured by the Folin-Ciocalteau method (5) both before and after an in vitro digestion procedure (6) and expressed as Gallic Acid Equivalents (GAE). Values are means of three independent experiments.…”