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Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods.

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Relation http://ir.cftri.com/13867/
https://dx.doi.org/10.1111/jfbc.12653
 
Title Comparison of total carotenoids, lutein, zeaxanthin, and
β‐carotene content in maize employing solvent extraction
and in vitro physiological methods.
 
Creator Ashrafi, H.
Jayadeep, P. A.
 
Subject 14 Carotenoid Chemistry
02 Maize
 
Description Total carotenoids, lutein, zeaxanthin, and β‐carotene content in raw and cooked samples
of Big Flint Maize (BFM), Pop Corn (PC), and Red Maize (RM) were analyzed using
solvent extraction method, and particularly in cooked samples using a physiological
method. Lutein, zeaxanthin, and β‐carotene levels were higher in raw RM, and total
carotenoid was higher in raw BFM and RM by solvent extraction method. The physiological
method showed higher extractability of carotenoids than the solvent extraction
method. Bioaccessible carotenoids obtained by physiological method were
1.2–2.4 times higher in RM and BFM compared to carotenoids obtained by the solvent
extraction method. Bioaccessibility of total carotenoid and lutein was higher in
RM, whereas that of zeaxanthin was higher in BFM. The results indicate the difference
in efficiency of extraction methods and suggest that the emphasis might be
given to physiological method than that of solvent extraction.
Practical applications
The present study shows the difference in total carotenoid, lutein, zeaxanthin, and
β‐carotene content in maize using physiological and solvent extraction methods. The
bioaccessible carotenoids by physiological method might be used to predict estimated
carotenoids that are available from food matrix after small intestine digestion.
The study supports the necessity of in vitro assessment of nutrients including bioactive
components in food. Application of this assessment might benefit screening and
selecting appropriate portion size of food to ensure incremental health benefits.
 
Publisher Wiley
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13867/1/Jl%20Food%20Biochem.%202018%2042e12653.pdf
Ashrafi, H. and Jayadeep, P. A. (2018) Comparison of total carotenoids, lutein, zeaxanthin, and β‐carotene content in maize employing solvent extraction and in vitro physiological methods. Journal of Food Biochemistry, 42. pp. 1-9. ISSN 1745-4514