Bioavailability of beta-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross-over study.

Auteur(s) :
Aschoff JK., Rolke CL., Breusing N., Bosy-Westphal A., Högel J., Carle R., Schweiggert RM.
Date :
Juin, 2015
Source(s) :
Molecular nutrition & food research. # p
Adresse :
Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.

Sommaire de l'article

Orange fruits and products thereof represent important dietary sources of carotenoids, particularly β-cryptoxanthin. Since previous studies reported a positive effect of vegetable processing on carotenoid absorption, our objective was to compare the bioavailability of β-cryptoxanthin from either fresh navel oranges (Citrus sinensis L. Osbeck) or pasteurized orange juice.

The study was designed as a randomized 2-way cross-over study. Twelve volunteers consumed two meals delivering 744 μg of β-cryptoxanthin from either fresh navel oranges or pasteurized orange juice. Eight blood samples were collected over 9.5 h after test meal consumption and analyzed using HPLC-DAD. Additionally, carotenoid bioaccessibility was assessed after in vitro digestion of the same test foods. β-cryptoxanthin bioavailability from pasteurized orange juice was 1.8-fold higher than from fresh oranges (P = 0.011). Similarly, mean absorption of the non-dose adjusted carotenoids lutein (P = 0.301), zeaxanthin (P = 0.216), and zeinoxanthin (P = 0.090) were slightly higher from orange juice, although not reaching statistical significance. The in vitro digestion revealed a 5.3-fold higher bioaccessibility of β-cryptoxanthin from orange juice. Dietary fiber contents in the test foods were inversely associated with carotenoid bioavailability.

Orange juice represents a more bioavailable source of β-cryptoxanthin than fresh oranges.

Source : Pubmed