Influence of Food Acidulants and Antioxidant Spices on the Bioaccessibility of �-Carotene from Selected Vegetables

Supriya, Veda and Kalpana, Platel and Srinivasan, Krishnapura (2008) Influence of Food Acidulants and Antioxidant Spices on the Bioaccessibility of �-Carotene from Selected Vegetables. Journal of Agricultural and Food Chemistry , 56. pp. 8714-8719.

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Abstract

Four common food acidulantssamchur, lime, tamarind, and kokumsand two antioxidant spicessturmeric and onionswere examined for their influence on the bioaccessibility of �-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of �-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 �-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of �-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 �-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of �-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 this effect by some other mechanism in addition to minimizing the loss of �-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum �-carotene from the vegetable sources.

Item Type:	Article
Uncontrolled Keywords:	Antioxidant spices; bioaccessibility; �-carotene; food acidulants
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jun 2011 06:48
Last Modified:	28 Dec 2011 10:23
URI:	http://ir.cftri.res.in/id/eprint/10079

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