Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Lemmens, Lien; Buggenhout, Sandy Van; Oey, Indrawati; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2009.04.006

Cited by 116 publications

(78 citation statements)

References 41 publications

(47 reference statements)

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“…Plums are commonly consumed raw and these findings are in line with the results reported by others (Hedren, Diaz, & Svanberg, 2002;Lemmens et al, 2009;Veda, Kamath, Platel, Begum, & Srinivasan, 2006): the relative release of β-carotene (which is also the main carotene in QG and BD) from raw carrots, amaranth and fenugreek leaves ranged between 3% and 11%.…”

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confidence: 90%

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Phytochemicals in Japanese plums: impact of maturity and bioaccessibility

Fanning²,

Rychlik

et al. 2014

Food Research International

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In recent years there has been increasing consumer interest in the potential health benefits of dietary derived phytochemicals such as polyphenols (including anthocyanins and flavonols) and carotenoids. A new variety of Japanese plum (Prunus salicina Lindl.), named Queen Garnet (QG), was developed as a high anthocyanin plum in a Queensland (Australia) Government breeding program and may be attractive to consumers, but knowledge of other phytochemical content, and bioaccessibility, is currently limited. As a result, the present study examined (1) the impact of harvest date on anthocyanins, quercetin glycosides and carotenoids in Queen Garnet and another red fleshed commercial Japanese plum variety, Black Diamond (BD), (2) the content of bound phenolics in plum fruit and (3) the in vitro bioaccessibility and release of these phytochemicals as an initial measure to predict their potential bioavailability. For both QG and BD, the last harvest resulted in the highest anthocyanin content in peel, flesh and whole fruit, whereas no significant effects could be observed for quercetin glycosides, and total carotenoids decreased over time. The highest content of bound phenolics (30% of total amount) could be found in BD flesh. Between 53% and 59% of quercetin glycosides and anthocyanins was released from QG after the gastric and small intestinal digestion procedure, whereas the release of carotenoids ranged between 4-6%.A relative high release of anthocyanins and quercetin glycosides could be observed from QG which may result in a higher gastro-intestinal absorption rate of these compounds. However, follow-up studies (clinical trials) are warranted to investigate the in vivo bioavailability and subsequently biological activity of QG.

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supporting

confidence: 90%

“…(thermal (pre)treatment and the addition of oil/lipids to fruits and vegetables can significantly increase the released fraction of carotenoids (Lemmens, Van Buggenhout, Oey, Van Loey, & Hendrickx, 2009;Netzel et al, 2011;Parada & Aguilera, 2007)). …”

mentioning

confidence: 99%

Phytochemicals in Japanese plums: impact of maturity and bioaccessibility

Fanning²,

Rychlik

et al. 2014

Food Research International

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“…This assumption, in agreement with our histological observations in which the outer parenchyma of all the treated carrots resulted more damaged than the inner one, can justify the more extended colour changes of the external portion of the samples after cooking, probably because of an extended pigments extraction and a further isomerisation or degradation. Similarly, Lemmens et al (2009) found also an inverse correlation between the carrots hardness, measured by compression test, and the amount of β-carotene after thermal treatments. In agreement with this observation, the extended softening of the steamed samples could be related to an extended carotenoid extraction and a further degradation that allowed a higher ΔE values.…”

Section: Colour Characteristicsmentioning

confidence: 64%

Effect of different cooking methods on structure and quality of industrially frozen carrots

et al. 2016

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The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.

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“…softening) was observed. This may be due to the disruption of the cell membrane leading to the release of membrane bound phytochemicals (Lemmens et al 2009). Some early investigators reported that ascorbic acid content increased in the immediate postharvest period and then gradually declined.…”

Section: Resultsmentioning

confidence: 99%

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

et al. 2013

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The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20°C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40°C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40°C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5°C, first order rate constants were observed as 7.1×10 −2 , 7.7×10 −2 , and 4.3×10 −3 day −1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.

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Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Cited by 116 publications

References 41 publications

Phytochemicals in Japanese plums: impact of maturity and bioaccessibility

Phytochemicals in Japanese plums: impact of maturity and bioaccessibility

Effect of different cooking methods on structure and quality of industrially frozen carrots

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

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