Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene–linoleate oil-in-water emulsion and DNA strand scission

Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls.

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Improvement of the Carotenoids Bioaccessibility from Vegetable Salads Using Excipient Emulsions: Impacts of the Emulsification and the Type of Dietary Fats

Current Developments in Nutrition ◽

10.1093/cdn/nzab034_015 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 81-81

Author(s):

Yuanhang Yao ◽

Darel Wee Kiat Toh ◽

Yang Kai Chan ◽

Jung Eun Kim

Keyword(s):

Olive Oil ◽

Coconut Oil ◽

Dietary Fats ◽

Water Mixture ◽

Total Carotenoids ◽

Water Emulsion ◽

Oil In Water ◽

Oil Water ◽

Oil In Water Emulsion ◽

Β Carotene

Abstract Objectives Carotenoids which are rich in fruits and vegetables, are known for their health-promoting benefits. However, due to their hydrophobicity, carotenoids are poorly absorbed in human body and there is a need to improve their absorption. This study aimed to evaluate the effects of the emulsification and the type of dietary fat on the bioaccessibility of carotenoids from vegetable salads. Methods Oil-in-water emulsions were formed using the high-pressure homogenizer with whey protein isolate as the emulsifier. A mixture of raw vegetable salads, including tomatoes, baby spinach, carrots, romaine lettuce and Chinese wolfberry, were co-digested with 4 different types of dietary fats: olive oil-in-water emulsion (OLE), olive oil-water mixture (OLN), coconut oil-in-water emulsion (COE) and coconut oil-water mixture (CON). The bioaccessibility of 5 main carotenoids (lutein, zeaxanthin, α-carotene, β-carotene and lycopene) was evaluated via a simulated in-vitro gastrointestinal model and the carotenoids were detected by high-performance liquid chromatography. Results The bioaccessibility (mean ± SD) of total carotenoids was enhanced when vegetable salads were co-digested with the oil-in-water emulsion (23.5 ± 2.8%) than the oil-water mixture (15.4 ± 7.6%) (P < 0.05). Specifically, OLE showed an increase in the bioaccessibility of α-carotene (OLE: 24.5 ± 2.4%, OLN: 19.0 ± 0.6%, P < 0.05) and β-carotene (OLE: 20.4 ± 1.0%, OLN: 14.6 ± 2.5%, P < 0.05), compared to OLN, while no differences were observed for lutein, zeaxanthin and lycopene. On the other hand, COE resulted in higher bioaccessibility of all the individual carotenoids as compared to CON (P < 0.05), except for the zeaxanthin. Overall, the bioaccessibility of total carotenoids was higher with olive oil (24.0 ± 2.8%) than coconut oil (14.9 ± 6.9%) (P < 0.05). Conclusions Findings from this study indicate that emulsification of dietary fats and olive oil enhance the bioaccessibility of carotenoids. Using excipient olive oil-in-water emulsion in particular, may be a potential way to improve the absorption of carotenoids when it is added into the carotenoids-rich vegetable salads as salads dressing. Funding Sources National University of Singapore, Agency for Science, Technology and Research.

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Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation

Applied Sciences ◽

10.3390/app11062667 ◽

2021 ◽

Vol 11 (6) ◽

pp. 2667

Author(s):

Yi-Ming Zhou ◽

Hui-Ting Chang ◽

Jian-Ping Zhang ◽

Leif H. Skibsted

Keyword(s):

Provitamin A ◽

Soy Oil ◽

Clove Oil ◽

Water Emulsion ◽

Low Concentrations ◽

Oil In Water ◽

Retail Display ◽

Oil Water ◽

Oil In Water Emulsion ◽

Β Carotene

β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between clove oil and β-carotene in the concentration range studied, suggesting that the regeneration of β-carotene is caused by eugenol, the principal plant phenol of clove oil to occur in the oil-water interface. Therefore, clove oil in low concentrations may find use as a natural protectant of provitamin A in enriched foods during retail display.

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