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Determination of β-Carotene and Lutein Available from Green Leafy Vegetables by an in Vitro Digestion and Colonic Fermentation Method

2005; American Chemical Society; Volume: 53; Issue: 8 Linguagem: Inglês

10.1021/jf0480142

1520-5118

José C. E. Serrano, Isabel Goñi, Fulgêncio Saura-Calixto,

Phytochemicals and Antioxidant Activities

Green leafy vegetables (Spinacea oleracea, Cnidoscolus aconitifolius, and Solanum americanum) contain a high amount of β-carotene (27−52 mg/100 g of dry sample) and lutein (140−193 mg/100 g of dry sample). The amount of β-carotene and lutein released from the food matrix by the action of digestive enzymes ranged from 22 to 67% and from 27 to 77%, respectively. There was a significant correlation between the enzymatic release of carotenoids (lutein + β-carotene) and the content of Klason lignin, nonstarch polysaccharides, and resistant protein. The carotenoids released by the in vitro colonic fermentation ranged from 2 to 11%, and part of them (0.251−4.03 mg/100 g of original dry sample) remained intact in the fermentation media and could be potentially absorbed in the colon. A significant part of carotenoids seems to be unavailable in the intestinal tract (16% in S. oleracea to 58% in C. aconitifolius). Keywords: β-Carotene; lutein; digestibility; colonic fermentability; Cnidoscolus aconitifolius; Solanum americanum; Spinacea oleracea