Post harvest improvement of zeaxanthin content of vegetables
(2010) In Journal of Food Engineering 98(2). p.192-197- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1588365
- author
- Clausén, Maria LU ; Huang, Siyu ; Emek, Sinan Cem LU ; Sjöholm, Ingegerd LU and Åkerlund, Hans-Erik LU
- organization
- publishing date
- 2010
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Antioxidant, Age-related macular degeneration, Violaxanthin de-epoxidase, AMD, Violaxanthin, Carotenoid, Lutein
- in
- Journal of Food Engineering
- volume
- 98
- issue
- 2
- pages
- 192 - 197
- publisher
- Elsevier
- external identifiers
-
- wos:000275569100006
- scopus:75749083703
- ISSN
- 0260-8774
- DOI
- 10.1016/j.jfoodeng.2009.12.025
- language
- English
- LU publication?
- yes
- id
- 21c58816-0db4-45dc-99df-81a835aa0a63 (old id 1588365)
- date added to LUP
- 2016-04-01 14:35:00
- date last changed
- 2023-09-03 16:21:48
@article{21c58816-0db4-45dc-99df-81a835aa0a63,
abstract = {{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.}},
author = {{Clausén, Maria and Huang, Siyu and Emek, Sinan Cem and Sjöholm, Ingegerd and Åkerlund, Hans-Erik}},
issn = {{0260-8774}},
keywords = {{Antioxidant; Age-related macular degeneration; Violaxanthin de-epoxidase; AMD; Violaxanthin; Carotenoid; Lutein}},
language = {{eng}},
number = {{2}},
pages = {{192--197}},
publisher = {{Elsevier}},
series = {{Journal of Food Engineering}},
title = {{Post harvest improvement of zeaxanthin content of vegetables}},
url = {{http://dx.doi.org/10.1016/j.jfoodeng.2009.12.025}},
doi = {{10.1016/j.jfoodeng.2009.12.025}},
volume = {{98}},
year = {{2010}},
}