Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables

Journal of Agricultural and Food Chemistry
Supriya VedaK Srinivasan

Abstract

Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted...Continue Reading

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Citations

Jan 10, 2012·Journal of Agricultural and Food Chemistry·Marie PoulaertClaudie Dhuique-Mayer
Feb 5, 2016·Meat Science·B MartínezM D Garrido
Sep 12, 2015·Journal of Agricultural and Food Chemistry·Xuan LiuDavid Julian McClements
Mar 10, 2015·Critical Reviews in Food Science and Nutrition·Kalpana Platel, Krishnapura Srinivasan
Apr 29, 2016·Journal of the Science of Food and Agriculture·Gavirangappa Hithamani, Krishnapura Srinivasan
Oct 6, 2017·Journal of the Science of Food and Agriculture·Macarena EgeaMaría Dolores Garrido
Jan 11, 2018·Prostate Cancer and Prostatic Diseases·Joe L RowlesJohn W Erdman
Dec 20, 2018·British Journal for the History of Science·Sebestian KroupaDorit Brixius
May 1, 2010·Comprehensive Reviews in Food Science and Food Safety·María José MoyanoAntonio J Meléndez-Martínez

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