International Potato Center, Av. La Molina 1895, PO. Box 1558, Lima, Peru,
Plant Foods Hum Nutr. 2013 Dec;68(4):385-90. doi: 10.1007/s11130-013-0381-x.
Yellow fleshed potatoes contain significant amounts of lutein and zeaxanthin but the bioaccessibility of potato carotenoids has not yet been investigated. The purpose of this study was to estimate the in vitro bioaccessibility of carotenoids provided by potato. Lutein and zeaxanthin concentrations of boiled, freeze dried and milled samples of seven yellow fleshed potato accessions were determined by HPLC before and after different steps (gastric, duodenal and micellar phase) of in vitro digestion. The gastric and duodenal digestive stability of lutein and zeaxanthin in boiled tubers of the different accessions ranged from 70 to 95 % while the efficiency of micellarization ranged from 33 to 71 % for lutein and from 51 to 71 % for zeaxanthin. For all accessions, amounts of lutein and zeaxanthin after micellarization were significantly lower than the original amount found in the boiled samples. The accession 701862 showed the highest bioaccessible lutein concentration (280 μg/100 g, FW) and the accessions 703566 and 704218 showed the highest bioaccessible zeaxanthin concentration (above 600 μg/100 g, FW). Considering the mean potato intake in the Andes (500 g per day), the accession 701862 provides 14 % of the lutein intake suggested for health benefits and the accessions 703566 and 704218 provide 50 % more than the suggested zeaxanthin intake.
黄肉土豆含有大量的叶黄素和玉米黄质，但土豆类胡萝卜素的生物可利用性尚未得到研究。本研究旨在评估提供的土豆类胡萝卜素的体外生物可利用性。在体外消化的不同阶段（胃、十二指肠和胶束相）前后，通过 HPLC 测定了 7 个黄肉土豆品种的煮、冷冻干燥和磨碎样品中的叶黄素和玉米黄质浓度。不同品种煮土豆中叶黄素和玉米黄质在胃和十二指肠中的消化稳定性在 70%至 95%之间，胶束化效率在 33%至 71%之间（叶黄素）和 51%至 71%之间（玉米黄质）。对于所有品种，胶束化后叶黄素和玉米黄质的量明显低于煮样品中原始含量。701862 品种表现出最高的生物可利用叶黄素浓度（280μg/100g，FW），703566 和 704218 品种表现出最高的生物可利用玉米黄质浓度（高于 600μg/100g，FW）。考虑到安第斯地区（500g/天）的平均土豆摄入量，701862 品种提供了建议健康益处所需叶黄素摄入量的 14%，703566 和 704218 品种提供了建议玉米黄质摄入量的 50%以上。
