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

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

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: β‐carotene, bioaccessibility, lutein, maize, physiological method, zeaxanthin
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jan 2019 08:24
Last Modified: 02 Jan 2019 08:24
URI: http://ir.cftri.com/id/eprint/13867

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