Determination of beta-carotene and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method.

Auteur(s) :
Goñi Cambrodón I., Saura-Calixto F., Serrano-Ripoll MJ.
Date :
Avr, 2005
Source(s) :
Journal of agricultural and food chemistry. #53:8 p2936-2940
Adresse :
Universidad Del Valle de Guatemala, Guatemala, Guatemala; Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid Spain.

Sommaire de l'article

Green leafy vegetables (Spinacea oleracea, Cnidoscolus aconitifolius, and Solanum americanum) contain a high amount of beta-carotene (27-52 mg/100 g of dry sample) and lutein (140-193 mg/100 g of dry sample). The amount of beta-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 + beta-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).

Source : Pubmed