In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

Yellow fleshed potatoes contain significant amounts of lutein and zeaxanthin but the bioaccessibility of potato carotenoids has not yet been investigated. The purpose of this study was to estimate the in vitro bioaccessibility of carotenoids provided by potato. Lutein and zeaxanthin concentrations o...

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Main Authors:	Burgos, Gabriela, Muñoa, Lupita, Sosa, Paola, Bonierbale, Merideth, zum Felde, Thomas, Díaz, Carlos
Format:	Online
Language:	English
Published:	Springer US 2013
Online Access:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3826056/

id	pubmed-3826056
recordtype	oai_dc
spelling	pubmed-38260562013-12-03 In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes Burgos, Gabriela Muñoa, Lupita Sosa, Paola Bonierbale, Merideth zum Felde, Thomas Díaz, Carlos Original Paper Yellow fleshed potatoes contain significant amounts of lutein and zeaxanthin but the bioaccessibility of potato carotenoids has not yet been investigated. The purpose of this study was to estimate the in vitro bioaccessibility of carotenoids provided by potato. Lutein and zeaxanthin concentrations of boiled, freeze dried and milled samples of seven yellow fleshed potato accessions were determined by HPLC before and after different steps (gastric, duodenal and micellar phase) of in vitro digestion. The gastric and duodenal digestive stability of lutein and zeaxanthin in boiled tubers of the different accessions ranged from 70 to 95 % while the efficiency of micellarization ranged from 33 to 71 % for lutein and from 51 to 71 % for zeaxanthin. For all accessions, amounts of lutein and zeaxanthin after micellarization were significantly lower than the original amount found in the boiled samples. The accession 701862 showed the highest bioaccessible lutein concentration (280 μg/100 g, FW) and the accessions 703566 and 704218 showed the highest bioaccessible zeaxanthin concentration (above 600 μg/100 g, FW). Considering the mean potato intake in the Andes (500 g per day), the accession 701862 provides 14 % of the lutein intake suggested for health benefits and the accessions 703566 and 704218 provide 50 % more than the suggested zeaxanthin intake. Springer US 2013-09-03 2013 /pmc/articles/PMC3826056/ /pubmed/23999699 http://dx.doi.org/10.1007/s11130-013-0381-x Text en © The Author(s) 2013 Open Access This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.
repository_type	Open Access Journal
institution_category	Foreign Institution
institution	US National Center for Biotechnology Information
building	NCBI PubMed
collection	Online Access
language	English
format	Online
author	Burgos, Gabriela Muñoa, Lupita Sosa, Paola Bonierbale, Merideth zum Felde, Thomas Díaz, Carlos
spellingShingle	Burgos, Gabriela Muñoa, Lupita Sosa, Paola Bonierbale, Merideth zum Felde, Thomas Díaz, Carlos In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
author_facet	Burgos, Gabriela Muñoa, Lupita Sosa, Paola Bonierbale, Merideth zum Felde, Thomas Díaz, Carlos
author_sort	Burgos, Gabriela
title	In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
title_short	In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
title_full	In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
title_fullStr	In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
title_full_unstemmed	In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes
title_sort	in vitro bioaccessibility of lutein and zeaxanthin of yellow fleshed boiled potatoes
description	Yellow fleshed potatoes contain significant amounts of lutein and zeaxanthin but the bioaccessibility of potato carotenoids has not yet been investigated. The purpose of this study was to estimate the in vitro bioaccessibility of carotenoids provided by potato. Lutein and zeaxanthin concentrations of boiled, freeze dried and milled samples of seven yellow fleshed potato accessions were determined by HPLC before and after different steps (gastric, duodenal and micellar phase) of in vitro digestion. The gastric and duodenal digestive stability of lutein and zeaxanthin in boiled tubers of the different accessions ranged from 70 to 95 % while the efficiency of micellarization ranged from 33 to 71 % for lutein and from 51 to 71 % for zeaxanthin. For all accessions, amounts of lutein and zeaxanthin after micellarization were significantly lower than the original amount found in the boiled samples. The accession 701862 showed the highest bioaccessible lutein concentration (280 μg/100 g, FW) and the accessions 703566 and 704218 showed the highest bioaccessible zeaxanthin concentration (above 600 μg/100 g, FW). Considering the mean potato intake in the Andes (500 g per day), the accession 701862 provides 14 % of the lutein intake suggested for health benefits and the accessions 703566 and 704218 provide 50 % more than the suggested zeaxanthin intake.
publisher	Springer US
publishDate	2013
url	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3826056/
_version_	1612026137957892096

In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

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