In vitro bioaccessibility of β-carotene, Ca, Mg and Zn in landrace carrots (Daucus carota, L.)

•Content and in vitro bioaccessibility of β-carotene, Ca, Mg and Zn were measured in landraces carrot.•They have best bioaccessibility of β-carotene and similar content than marketable cultivar.•Carrot steamed and homogenised increased in vitro bioaccessibility of β-carotene and minerals. Four landr...

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Bibliographic Details
Published in:Food chemistry 2015-01, Vol.166, p.365-371
Main Authors: Zaccari, Fernanda, Cabrera, María Cristina, Ramos, Ana, Saadoun, Ali
Format: Article
Language:English
Subjects:
beta Carotene - chemistry
Bioaccessibility
Calcium - chemistry
Carotenes
Cooking
Daucus
Daucus carota
Daucus carota - chemistry
Landrace carrots
Magnesium - chemistry
Minerals
Particle Size
Pulped
Zinc - chemistry
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Summary:•Content and in vitro bioaccessibility of β-carotene, Ca, Mg and Zn were measured in landraces carrot.•They have best bioaccessibility of β-carotene and similar content than marketable cultivar.•Carrot steamed and homogenised increased in vitro bioaccessibility of β-carotene and minerals. Four landrace carrots (“Becaria”, “CRS”, “González” and “Rodríguez”) and two marketable cultivars (Kuroda and Brasilia), raw and steamed, were characterised by the total content of β-carotene Ca, Mg and Zn, in vitro bioaccessibility and by colour and were evaluated to determine the effect of particle size in nutrient bioaccessibility. Steaming increased the content of β-carotene extracted from “CRS” and Brasilia (29% and 75%) and decreased the content of β-carotene extracted from “CRS” by 23% in “Rodríguez.” In addition, steaming caused a loss of Ca (21%) but did not change the amount of Mg and Zn. The bioaccessibility of β-carotene in raw and pulped carrots was very low (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.06.051