IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES

The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. These fermented leafy vegetables are often used to prepare dishes in some parts of tropical Africa. Carotenoids were extracted from fermented leafy vegetables and analyzed by...

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Autores principales:	Lessoy ZOUE, Sébastien NIAMKE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	bioavailability carotenoids fermentation processing leafy vegetables vitamin A Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/36809ce591414b4c8b628242c7281188
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spelling	oai:doaj.org-article:36809ce591414b4c8b628242c72811882021-12-02T19:35:52ZIMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES2068-66092559-6381https://doaj.org/article/36809ce591414b4c8b628242c72811882018-10-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/596https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. These fermented leafy vegetables are often used to prepare dishes in some parts of tropical Africa. Carotenoids were extracted from fermented leafy vegetables and analyzed by using High Performance Liquid Chromatography (HPLC). In order to simulate the human digestion tract, the in vitro bioaccessibility method known as simple, inexpensive and reproductible tool was performed. All leafy vegetables contained considerable amount of provitamin A carotenoids (26.61 ± 1.98 – 305.85 ± 14.38 μg/g dw) with the concentration varying from one source to another. Fermentation of leafy vegetables resulted in losses (24.5 – 78.22%) of provitamin A carotenoid contents. The in vitro bioaccessibility of provitamin A carotenoids of non fermented leafy vegetables ranged from 3.58 to 5.21% while that of fermented leafy vegetables was siginificantly different (P ˂ 0.05) and ranged from 11.51 to 15.32%. The results also showed that fermented leafy vegetables may contribute between 9.48 and 111.31% of the vitamin A daily requirement (RDA) estimated to 550 μg for individuals in developing countries. This study highlighted that fermentation appears as a suitable non thermal processing to improve the bioaccessibility of provitamin A carotenoids of leafy vegetables. Thus, an increased consumption of fermented leafy vegetables could help combat vitamin A deficiency (VAD) which remains a major public health problem in developing countries.Lessoy ZOUESébastien NIAMKEStefan cel Mare University of Suceavaarticlebioavailabilitycarotenoidsfermentation processingleafy vegetablesvitamin AFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 3, Pp 278 -285 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioavailability carotenoids fermentation processing leafy vegetables vitamin A Food processing and manufacture TP368-456
spellingShingle	bioavailability carotenoids fermentation processing leafy vegetables vitamin A Food processing and manufacture TP368-456 Lessoy ZOUE Sébastien NIAMKE IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
description	The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. These fermented leafy vegetables are often used to prepare dishes in some parts of tropical Africa. Carotenoids were extracted from fermented leafy vegetables and analyzed by using High Performance Liquid Chromatography (HPLC). In order to simulate the human digestion tract, the in vitro bioaccessibility method known as simple, inexpensive and reproductible tool was performed. All leafy vegetables contained considerable amount of provitamin A carotenoids (26.61 ± 1.98 – 305.85 ± 14.38 μg/g dw) with the concentration varying from one source to another. Fermentation of leafy vegetables resulted in losses (24.5 – 78.22%) of provitamin A carotenoid contents. The in vitro bioaccessibility of provitamin A carotenoids of non fermented leafy vegetables ranged from 3.58 to 5.21% while that of fermented leafy vegetables was siginificantly different (P ˂ 0.05) and ranged from 11.51 to 15.32%. The results also showed that fermented leafy vegetables may contribute between 9.48 and 111.31% of the vitamin A daily requirement (RDA) estimated to 550 μg for individuals in developing countries. This study highlighted that fermentation appears as a suitable non thermal processing to improve the bioaccessibility of provitamin A carotenoids of leafy vegetables. Thus, an increased consumption of fermented leafy vegetables could help combat vitamin A deficiency (VAD) which remains a major public health problem in developing countries.
format	article
author	Lessoy ZOUE Sébastien NIAMKE
author_facet	Lessoy ZOUE Sébastien NIAMKE
author_sort	Lessoy ZOUE
title	IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
title_short	IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
title_full	IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
title_fullStr	IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
title_full_unstemmed	IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
title_sort	improvement of in vitro bioaccessibility of provitamin a carotenoids by fermentation of tropical leafy vegetables
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/36809ce591414b4c8b628242c7281188
work_keys_str_mv	AT lessoyzoue improvementofinvitrobioaccessibilityofprovitaminacarotenoidsbyfermentationoftropicalleafyvegetables AT sebastienniamke improvementofinvitrobioaccessibilityofprovitaminacarotenoidsbyfermentationoftropicalleafyvegetables
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IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES

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