Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain

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 asses...

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Bibliographic Details
Published in:Nutrients 2021-12, Vol.13 (12), p.4436
Main Authors: Olmedilla-Alonso, Begoña, Benítez-González, Ana M, Estévez-Santiago, Rocío, Mapelli-Brahm, Paula, Stinco, Carla M, Meléndez-Martínez, Antonio J
Format: Article
Language:English
Subjects:
Adolescent
Adult
Beverages
Biosynthesis
carotenoid intake
carotenoid sources
Carotenoids
Carotenoids - administration & dosage
Carotenoids - analysis
Color
Cosmetics
Diet, Mediterranean
Dietary intake
Eating - physiology
Female
Food
Food Analysis
food composition
Food intake
Food processing
Food sources
Food technology
Fruit - chemistry
Fruit juices
Fruits
Humans
Juices
Male
Mediterranean diet
Middle Aged
Nutrition
Nutrition research
Oils & fats
Oranges
phytoene
phytofluene
Population
Processed foods
Sauces
Software
Spain
Tomatoes
Vegetables
Vegetables - chemistry
Water melons
Young Adult
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Summary: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.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu13124436