Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1355-1363

  Mamatha, Bangera Sheshappa ^a   Arunkumar, Ranganathan ^a   Baskaran, Vallikannan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carotene; Blanching; Drying; Lutein; Milling; Zeaxanthin

Indexed keywords

ALLIUM CEPA; BRASSICA OLERACEA; CAPSICUM ANNUM L; EXTRACTABILITY; HPLC ANALYSIS; IN-CONTROL; LUTEIN; Z LEVEL; Z-SOURCE; ZEA MAYS; ZEAXANTHIN;

BIOCHEMISTRY; BLANCHING; MAMMALS; MILLING (MACHINING); PIGMENTS; VEGETABLES;

DRYING;

ALLIUM CEPA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA; CAPSICUM; CAPSICUM ANNUUM; MUS; ZEA MAYS;

EID: 84859419499     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0403-8     Document Type: Article

References (38)

1. Addis, G., Baskaran, R., Raju, M., Ushadevi, A., Asfaw, Z., Woldu, Z., et al. (2009). Effect of blanching and drying on carotenoids composition of two underutilized Ethiopian [Coccinia grandis (L.) Voigt] and Indian (Trigonella foenum-graecum L.) green leafy vegetables. Journal of Food Processing and Preservation, 33, 744-762.
2. Aman, R., Bieh, J. L., Care, R., Conrad, J., Beifuss, U., & Schieber, A. (2005). Application of HPLC coupled with DAD, APcI-Ms and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables. Food Chemistry, 92, 753-763.
3. American Institute of Nutrition ad hoc Committee on Standards For Nutritional Studies. (1977). Report of the American Institute of Nutrition ad hoc Committee on Standards For Nutritional Studies. Journal of Nutrition, 170, 1340-1348.
4. AOAC. (1990). Official methods of analysis (15th ed.). Washington: Association of Official Analytical Chemists.
5. Aruna, G., Mamatha, B. S., & Baskaran, V. (2009). Lutein content of selected Indian vegetables and vegetable oils determined by HPLC. Journal of Food Composition and Analysis, 22, 632-636.
6. Baloch, A. K., Buckle, K. A., & Edwards, R. A. (1977). Effect of processing variables on the quality of dehydrated carrot. II. Leaching losses and stability of carrot during dehydration and storage. Journal of Food Technology, 12, 295-307.
7. Baskaran, V., Sugawara, T., & Nagao, A. (2003). Phospholipids affect the intestinal absorption of carotenoids in mice. Lipids, 38, 705-711.
8. Berardo, N., Brenna, O. V., Amato, A., Valoti, P., Pisacane, V., & Motto, M. (2004). Carotenoid concentration among maize genotypes measured by near infrared reflectance spectroscopy (NIRS). Innovative Food Science And Emerging Technologies, 5, 393-398.
9. Cruz, R. M. S., Vieira, M. C., Fonseca, S. C., & Silva, C. L. M. (2009) Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food Bioprocess Technology, doi 10. 1007/s11947-009-0220-0.
10. De Oliveira, G. P. R., & Rodruguez-Amaya, D. B. (2007). Processed and prepared corn products as source of lutein and zeaxanthin: compositional variation in the food chain. Journal of Food Science, 72, S79-S85.
11. Dewanto, V., WuX, A. K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 3010-3014.
12. Dietz, J. M., Sri Kantha, S., & Erdman, J. W., Jr. (1988). Reversed phase HPLC analysis of α and β-carotene from selected raw and cooked vegetables. Plant Foods for Human Nutrition, 38, 333-341.
13. Hollander, D., & Ruble, P. E. (1978). Jr beta-carotene intestinal absorption: bile, fatty acid, pH, and flow rate effects on transport. American Journal of Physiological Endocrinol and Metabolism, 235, 686-691.
14. Khachik, F., Goli, M. B., Beecher, G. R., Holden, J., Lusby, W. R., Tenorio, M. D., et al. (1992). Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. Journal of Agricultural and Food Chemistry, 40, 390-398.
15. Kurilich, A. C., & Juvik, J. A. (1999). Quantification of carotenoid and tocopherol antioxidants in Zea mays. Journal of Agricultural and Food Chemistry, 47, 1948-1955.
16. Lakshminarayana, R., Raju, M., Krishnakanth, T. P., & Baskaran, V. (2007). Lutein and zeaxanthin in leafy greens and their bioavailability: Olive oil influences the absorption of dietary lutein and its accumulation in adult rats. Journal of Agricultural and Food Chemistry, 55, 6395-6400.
17. Lakshminarayana, R., Raju, M., Krishnakantha, T. P., & Baskaran, V. (2006). Enhanced lutein bioavailability by lyso-phosphatidylcholine in rats. Molecular and Cellular Biochemistry, 281, 103-110.
18. Landrum, J. T., & Bone, R. A. (2001). Lutein, zeaxanthin and the macular pigment. Archives of Biochemistry and Biophysics, 385, 28-40.
19. Lightstone, A. (2008). Eye health and sight loss: The UK Vision Strategy. The Journal of Family Health Care, 18(5), 162-164.
20. Maiani, G., Maria, J. P. C., Catasta, G., Elisabetta Toti, E., Cambrodon, I. G., Bysted, A., et al. (2009). Carotenoids: Actual knowledge in food source, intakes, stability and bioavailability protective role in humans. Review. Molecular Nutrition & Food Research, 53, S194-S218.
21. Morais, H. P., Rodrigues, C., Ramos, V., Amedia, E., Forgaes, T., Cserhati, et al. (2002). Note. Effect of blanching and frozen storage on the stability of β- carotene and capsanthin in red pepper (Capsicum annum) fruit. Food Science and Technology International, 8, 55-59.
22. Moros, E. E., Darnoko, D., Cheryan, M., Perkins, E. G., & Jerrell, J. (2002). Analysis of xanthophylls in corn by HPLC. Journal of Agricultural and Food Chemistry, 50, 5787-5790.
23. Mosha, T. C., Pace, R. D., Adeyeye, S., Laswai, H. S., & Mtebe, K. (1997). Effect of traditional processing practices on the content of total carotenoids, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables. Plant Foods for Human Nutrition, 50, 189-201.
24. Muzhingi, T., Yeum, K. J., Russell, R. M., Jhonson, E. L., Qin, J., & Tang, G. (2008). Determination of carotenoids in yellow maize, the effects of saponification and food preparations. International Journal for Vitamin and Nutrition Research, 78(3), 112-120.
25. National Research Council. (1989). Recommended dietary allowances (10th ed.). Washington: National Academy Press.
26. Nguyen, M., Francis, D., & Schwartz, S. (2001). Thermal isomerization susceptible of carotenoids in different tomato varieties. Journal of the Science of Food and Agriculture, 81, 910-917.
27. Nishino, H., Tokuda, H., Satomi, Y., Masuda, M., Bu, P., Onozuka, M., et al. (1999). Cancer prevention by carotenoids. Pure and Applied Chemistry, 71, 2273-2278.
28. Porrini, M., Riso, P., & Testolin, G. (1998). Absorption of lycopene from single or daily portions of raw and processed tomato. The British Journal of Nutrition, 80, 353-361.
29. Rajalakshmi, P., Venkatalaxmi, K., Venkatalakshmamma, K., Jyothsna, Y., Balachandramanidevi, K., & Suneetha, V. (2001). Total carotenoid and β-carotene contents of forest green leafy vegetables consumed by tribals of South India. Plant Foods for Human Nutrition, 56, 225-238.
30. Raju, M., Varakumar, S., Lakshminarayana, R., Krishnakantha, T. P., & Baskaran, V. (2007). Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables. Food Chemistry, 101, 1598-1605.
31. Richer, S. W., Stilies, L., Statkute, J., & Pulido, J. (2004). Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age related macular degeneration: the veterans LAST study (Lutein Antioxidant Supplementation Trial). Optometry, 75, 216-230.
32. Sangeetha, R., & Baskaran, V. (2010). Carotenoid composition and retinol equivalent in plant of nutritional and medicinal importance: Efficacy of β-carotene from chenopodium album in retinol deficient rats. Food Chemistry, 119, 1584-1590.
33. Sanjuan, N., Benedito, J., Clemente, G., & Mulet, A. (2000). The influence of blanching pretreatment on the quality of dehydrated broccoli stems. Food Science and Technology International, 6, 227-234.
34. Snodderly, D. M. (1995). Evidence for protection against age-related macular degeneration by carotenoids and antioxidant vitamins. The American Journal of Clinical Nutrition, 62, 1448S-1462S.
35. Thane, C., & Reddy, S. (1997). Processing of fruits and vegetables: Effect on carotenoids. Nutrition and Food Science, 2, 58-65.
36. Updike, A. A., & Schwartz, S. J. (2003). Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin. Journal of Agricultural and Food Chemistry, 51, 6184-6190.
37. Valduga, E., Valério, A., Oliveira, P. T., Treichel, H., Furigo, A., Jr., & Di Luccio, M. (2009). Assessment of cell disruption and carotenoids extraction from Sporidiobolus salmonicolor (CBS 2636). Food and Bioprocess Technology, 2, 234-238.
38. WHO (1982) Control of vitamin A deficiency and xerophthalmia. World Health Organization, Technical report series no. 672: Report of a joint WHO/UNICEF/Helen Keller International/IVACG meeting.