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Liberation of lutein from spinach: Effects of heating time, microwavereheating and liquefaction
Linköping University, Department of Medical and Health Sciences, Division of Cardiovascular Medicine. Linköping University, Faculty of Medicine and Health Sciences.
Linköping University, Department of Clinical and Experimental Medicine, Division of Neuro and Inflammation Science. Linköping University, Faculty of Medicine and Health Sciences. Region Östergötland, Heart and Medicine Center, Occupational and Environmental Medicine Center.
Linköping University, Department of Medical and Health Sciences, Division of Cardiovascular Medicine. Linköping University, Faculty of Medicine and Health Sciences.
Linköping University, Department of Medical and Health Sciences, Division of Cardiovascular Medicine. Linköping University, Faculty of Medicine and Health Sciences. Region Östergötland, Heart and Medicine Center, Department of Cardiology in Linköping.
2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 277, p. 573-578Article in journal (Refereed) Published
Abstract [en]

Lutein, abundant in dark leafy vegetables, has been associated with several health promoting effects. Still, to what extent different preparation conditions and practices affect the liberation of lutein from food is not fully understood. Here, we compared a range of domestic methods under realistic conditions to prepare spinach, the most common lutein-rich vegetable. After preparations, samples were processed by in vitro digestion and lutein was quantified by HPLC. Data indicate that short-term and medium-term heating of spinach, independent of heating method, substantially reduced liberated lutein and reduction was most pronounced after long boiling times. Interestingly, the loss of lutein in heated samples was partly compensated when samples were reheated in the microwave. However, the highest yield of liberated lutein was obtained from liquefied spinach. Additional dairy enhanced the liquefaction effect. Thus, for optimal liberation of lutein, liquefaction of raw spinach appears to be the method of choice.

Place, publisher, year, edition, pages
Elsevier, 2019. Vol. 277, p. 573-578
Keywords [en]
Lutein; Liberation; Spinach; Microwave; Heat; Juice; Smoothie
National Category
Food Science
Identifiers
URN: urn:nbn:se:liu:diva-153490DOI: 10.1016/j.foodchem.2018.11.023ISI: 000451430800070PubMedID: 30502187Scopus ID: 2-s2.0-85056223775OAI: oai:DiVA.org:liu-153490DiVA, id: diva2:1274663
Note

Funding Agencies|Heart Lung Foundation, Sweden [20150648]; Swedish Research Council, Sweden [2014-2479]

Available from: 2019-01-02 Created: 2019-01-02 Last updated: 2019-01-30Bibliographically approved

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Leanderson, Per

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Chung, RosannaLeanderson, PerGustafsson, NellyJonasson, Lena
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Division of Cardiovascular MedicineFaculty of Medicine and Health SciencesDivision of Neuro and Inflammation ScienceOccupational and Environmental Medicine CenterDepartment of Cardiology in Linköping
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