GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES

  • T. BILUŠIĆ
  • I. BLAŽEVIĆ Faculty of Chemistry and Technology, University of Split, Croatia
  • A.M. DROPULIĆ Faculty of Chemistry and Technology, University of Split, Croatia
  • J. MARKIĆ University Hospital Split, Spinčićeva 1, 21 000 Split, Croatia; School of Medicine, University of Split, Šoltanska 2, 21 000 Split, Croatia
  • A. BRATANIĆ Division of Gastroenterology and Hepatology, University Hospital Split, Spinčićeva 1, 21 000 Split, Croatia
  • A. KOKEZA Faculty of Chemistry and Technology, University of Split, Croatia

Abstract

In this study, the gastrointestinal stability of carotenoids (lycopene and b-carotene) extracted from raw and freeze-dried samples of tomato, carrot and red pepper was investigated. Extracted carotenoids fractions (lycopene and b-carotene) were submitted to a two-phase in vitro digestion process using human gastrointestinal enzymes. The use of freeze-drying has a strong effect on the enhancement of the gastrointestinal stability of carotenoid, especially after simulated intestinal phase. In addition, the effect of pH on carotenoid stability is much lower in freeze-dried plant material than in raw samples of tomato, carrot and red pepper. The food matrix also plays important role in carotenoids gastrointestinal stability rate, which was found to be the most stable in red pepper.
Published
2018-10-17
How to Cite
BILUŠIĆ, T. et al. GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES. Italian Journal of Food Science, [S.l.], v. 31, n. 1, oct. 2018. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1222>. Date accessed: 20 apr. 2019. doi: https://doi.org/10.14674/IJFS-1222.