Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model |
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Authors: | Trevor Daly Marvin A Jiwan Nora M O’Brien S Aisling Aherne |
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Institution: | (1) Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland; |
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Abstract: | Herbs are a rich source of bioactive phytochemicals such as carotenoids, which are known to exert various positive biological
effects. However, there is very limited information in the literature regarding the content and bioavailability of carotenoids
from commonly consumed herbs. Therefore, the objectives of the present study were first, to determine the carotenoid content
of eight herbs namely basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum graveolens), mint (Metha L.),
parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), and tarragon (Artemisia dracunculus
L.); and second, to assess carotenoid bioaccessibility from these herbs using a simulated human in vitro digestion model.
Carotenoid bioaccessibility is defined as the amount of carotenoids transferred to micelles after digestion when compared
with the original amount present in the food. The content of individual carotenoids varied significantly among the herbs tested.
Carotenoid bioaccessibility varied from 0 to 42.8%. Basil and coriander, and their respective micelles, contained the highest
levels of β-carotene, β-cryptoxanthin, and lutein + zeaxanthin. Our findings show that herbs are rich sources of carotenoids
and that these foods can significantly contribute to the intake of bioaccessible carotenoids. |
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Keywords: | |
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