Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128541
Keywords
Seed-used pumpkin powders; Particle size; In vitro digestion; Carotenoids contents; Antioxidant capacity
Funding
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-2020-IFST-04]
- Central Public-interest Scientific Institution Basal Research Fund [S2020JBKY-17]
- Special Fund for Agroscientific Research in the Public Interest [201503142]
Ask authors/readers for more resources
The study showed that smaller particle size and addition of oil can improve the bioaccessible amounts of carotenoids and antioxidant capacity of SUPF powders.
Powders made from seed-used pumpkin flesh (SUPF) are potential sources of carotenoids. In this study, unexplored effects of particle size and corn oil on bioaccessible amounts of carotenoids and antioxidant capacity of SUPF powders during in vitro digestion process were investigated. Overall, total carotenoid relative bioaccessibility (TCRB) of 100 mesh-sized powder (100 MP, 15.46%) was higher than that of 18 mesh-sized powder (18 MP, 12.94%). With the addition of 2% corn oil, TCRB increased 108.35% (18 MP) and 88.55% (100 MP), respectively. Lutein (27160 mu g/100 g) and beta-carotene (>5192 mu g/100 g) were main carotenoid monomers in SUPF and significantly correlated with DPPH radical scavenging activity of digestive supernatant (p < 0.05). Notably, DPPH radical scavenging activity of 18 MP increased 96.54% with corn oil. These results implied that smaller particle size and oil addition could improve bioaccessible amounts of carotenoids and antioxidant capacity of SUPF powders.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available