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Bioavailability and bioaccessibility of carotenoids from papaya, tomato, and carrot are modulated by chromoplast morphology
Author(s) -
Schweiggert Ralf Martin,
Mezger Dominik,
Schimpf Franziska,
Steingass Christof Björn,
Heller Annerose,
Riedl Ken,
Kopec Rachel,
Quesada Silvia,
Esquivel Patricia,
Carle Reinhold,
Schwartz Steven Jay
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.31.7
Subject(s) - chromoplast , carotenoid , lycopene , bioavailability , food science , phytoene , chemistry , pigment , carotene , digestion (alchemy) , botany , horticulture , biology , biochemistry , chromatography , bioinformatics , plastid , chloroplast , organic chemistry , gene
This study reports the carotenoid deposition forms in chromoplasts of papaya, tomato, and carrot, as well as their influence on carotenoid bioaccessibility ( in vitro study) and bioavailability (human in vivo study) of these pigments. Using light and electron microscopy, the pigment‐bearing chromoplasts of red‐fleshed papaya, tomato, and carrots were characterized revealing significant differences. Since the characteristics of their plastidal deposition may be decisive regarding their liberation during food digestion, bioaccessibility of carotenoids from papaya, tomato and carrot was assessed using an in vitro digestion model. An enhanced relative bioaccessibility of β‐carotene from fresh papaya (5.3%) was found when compared to tomato (3.1%) and carrot (0.5%). Despite differences in morphology and size of the chromoplasts, bioaccessibility of lycopene from both fresh papaya and tomato was comparable and low (~0.3%). Nevertheless, thermal processing led to significant differences between both fruit sources. Consequently, a human cross‐over study was designed investigating the post prandial bioavailability of carotenoids (β‐carotene, β‐cryptoxanthin, and lycopene) from papaya, tomato and carrot in healthy individuals. Results of the post‐prandial analysis will be discussed with particular focus on the differences of carotenoid deposition in the respective plant tissues.