Changes in the content and antioxidative activity of β‐carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC‐based detection

• Published in: International journal of food science & technology Vol. 57; no. 2; pp. 1093 - 1103
• Main Authors: Zhuang, Shanshan, Zheng, Wenxiong, Na, Yunong, Chen, Naiyi, Gong, Fan, Huang, Bingxuan, Charles, Stephen Brennan, Liu, Congyi, Cheng, Jian, Ma, Lukai, Liu, Huifan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.02.2022
• Subjects: Absorption; Absorptivity; Antioxidant; antioxidant activity; Antioxidants; Bioavailability; Caco‐2 monolayers; Carotene; Cell culture; Digestion; Digestive system; food science; Free radicals; gastrointestinal digestion; gastrointestinal system; Gastrointestinal tract; haemolysis; High performance liquid chromatography; HPLC; human cell lines; Liquid chromatography; Metabolites; Optimization; Oxidative stress; Retinene; Scavenging; technology; Vitamin A; β-Carotene

Summary The β‐Carotene (BC), an important precursor of vitamin A (VA), possesses antioxidant activity but is fat‐soluble and has low bioavailability. In previous in‐vitro assays evaluating antioxidant and 2,2′‐azobis(2‐amidinopropane) dihydrochloride (AAPH) free radical scavenging, both BC and VA sh...