Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model

Journal of Agricultural and Food Chemistry
Chamila NimalaratneJ Wu

Abstract

Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs. Bioaccessibility but not digestive stability was significantly affected by the method of cooking. The main egg carotenoids, all-E-lutein and all-E-zeaxanthin, were stable during the digestion with average recoveries of 90 and 88%, respectively. No trans-cis isomerization of carotenoids was observed during digestion. Both all-E-lutein and all-E-zeaxanthin from scrambled eggs showed significantly lower bioaccessibility compared to boiled eggs. The results indicate that the bioaccessibility of egg carotenoids can be affected by different food preparation methods.

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Citations

Dec 27, 2015·Fitoterapia·Ramar ManikandanSeyed Mohammad Nabavi
Oct 1, 2016·Molecular Nutrition & Food Research·Tuba Esatbeyoglu, Gerald Rimbach
Jan 10, 2017·Annual Review of Food Science and Technology·Sébastien Marze
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Sep 26, 2015·Nutrients·Chamila Nimalaratne, Jianping Wu
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Dec 12, 2018·Journal of the Science of Food and Agriculture·Tania Chacón-OrdóñezRalf Schweiggert
Feb 6, 2020·Journal of Agricultural and Food Chemistry·Nanhai XiaoYonggang Tu

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