期刊
NUTRIENTS
卷 13, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/nu13124436
关键词
phytoene; phytofluene; food composition; carotenoid sources; carotenoid intake; Mediterranean diet
资金
- Spanish State Secretariat of Research, Development and Innovation (Ministry of Economy and Competitiveness) [AGL2012-37610]
- FEDER
- Andalusian Council of Economy, Innovation, Science and Employment
- Consejeria de Economia, Conocimiento, Empresas
- Universidad de la Junta de Andalucia [CAROTINCO-P12-AGR-1287]
- Spanish National Research Council (CSIC) [201970E033]
- [112RT0445]
- [BIO2015-71703-REDT]
- [BIO2017-90877-REDT]
This study assessed the main food sources of PT and PTF in the diet of Spanish adults, finding that carrots, tomatoes, oranges, apricots, and watermelon were major contributors. Red/orange-colored foods were the primary sources of PT and PTF intake.
Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color.
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