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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products  [2008]

Kean, Ellie G.; Hamaker, Bruce R.; Ferruzzi, Mario G.;

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Although yellow maize (Zea mays) fractions and products are a source of dietary carotenoids, only limited information is available on the bioavailability of these pigments from maize-based foods. To better understand the distribution and bioavailability of carotenoid pigments from yellow maize (Z. mays) products, commercial milled maize fractions were screened for carotenoid content as were model foods including extruded puff, bread, and wet cooked porridge. Carotenoid content of maize fractions ranged from a low of 1.77-6.50 mg/kg in yellow maize bran (YCB) to 12.04-17.94 mg/kg in yellow corn meal (YCM). Lutein and zeaxanthin were major carotenoid species in maize milled fractions, accounting for ~70% of total carotenoid content. Following screening, carotenoid bioaccessibility was assessed from model foods using a simulated three-stage in vitro digestion process designed to measure transfer of carotenoids from the food matrix to bile salt lipid micelles (micellarization). Micellarization efficiency of xanthophylls was similar from YCM extruded puff and bread (63 and 69%), but lower from YCM porridge (48%). Xanthophyll micellarization from whole yellow corn meal (WYCM) products was highest in bread (85%) and similar in extruded puff and porridge (46 and 47%). For extruded puffs and breads, β-carotene micellarization was 10-23%, but higher in porridge (40-63%), indicating that wet cooking may positively influence bioaccessibility of apolar carotenes. The r
esults suggest that maize-based food products are good dietary sources of bioaccessible carotenoids and that specific food preparation methods may influence the relative bioaccessibility of individual carotenoid species.
From the journal
Journal of agricultural and food chemistry
ISSN : 0021-8561

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
12 v. 56
Issue:
21
Start Page:
9918
End Page:
9926
All titles:
"Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products"@eng
Other:
"Includes references"
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
12 v. 56
Issue:
21
Start Page:
9918
End Page:
9926
All titles:
"Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products"@eng
Other:
"Includes references"