Du är här

Post harvest improvement of zeaxanthin content of vegetables

Publiceringsår: 2010
Språk: Engelska
Sidor: 192-197
Publikation/Tidskrift/Serie: Journal of Food Engineering
Volym: 98
Nummer: 2
Dokumenttyp: Artikel
Förlag: Elsevier Science Ltd

Sammanfattning

Zeaxanthin is a carotenoid produced by plants and has been associated with protection of the photosynthetic machinery under light stress and, together with lutein, in protection of the central retina of the eye. Zeaxanthin levels in blood plasma have been negatively correlated to the development of AMD (age-related macular degeneration) (Gale et al, 2003). Under normal conditions, plants have a low content of zeaxanthin. The aim of this study was to increase the zeaxanthin content in green vegetables by post harvest treatments. Efficient conditions for activation of the endogenous enzyme system generating zeaxanthin was established and included incubation at low pH (2.5-5.5), with the membrane permeable acetic acid/acetate buffer at room temperature or above for 30 min or more. Typically more than 20-fold increase in zeaxanthin content was obtained for spinach, corn salad, parsley, basil, lemon balm and peas. For spinach up to 4 mg/100 g fresh weight of leaves were obtained. In consequence less amount of vegetables would be needed in the diet to provide the same amount of zeaxanthin for the eye. (C) 2010 Elsevier Ltd. All rights reserved.

Disputation

Nyckelord

  • Biology and Life Sciences
  • Antioxidant
  • Age-related macular degeneration
  • Violaxanthin de-epoxidase
  • AMD
  • Violaxanthin
  • Carotenoid
  • Lutein

Övrigt

Published
Yes
  • ISSN: 0260-8774

Box 117, 221 00 LUND
Telefon 046-222 00 00 (växel)
Telefax 046-222 47 20
lu [at] lu [dot] se

Fakturaadress: Box 188, 221 00 LUND
Organisationsnummer: 202100-3211
Om webbplatsen

LERU logo U21 logo