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Research Article | Open Access

Isomerization and degradation of all-trans-β-carotene during in-vitro digestion

Wenyang Taoa,b, Xingqian Yea,b, Yanping Caoa( )
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

To investigate the behavior of all-trans-β-carotene during digestion, in-vitro digestion coupled with HPLC-DAD, Raman spectroscopy and Fourier transform-infrared spectroscopy were used to monitor it. All-trans-β-carotene reduced by 75% during the in-vitro digestion and had a highest degradation during intestinal digestion compared with oral and gastro digestion. All-trans-β-carotene occurred isomerization and degradation during oral digestion and occurred degradation during gastro and intestinal digestion. Isomers were identified as 15-cis-β-carotene and 9-cis-β-carotene, degradation products were compounds with function group of C–O, C–O–C or C=C–C=C. The biological fate of β-carotene during digestion was clarified, and one of the reasons for low bioavailability of β-carotene was explained by high degradation rate during digestion.

Keywords

DegradationIsomerizationβ-CaroteneDigestioncis-β-Carotene

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Food Science and Human Wellness
Volume 10 Issue 3,
May 2021
Pages 370-374
DOI: 10.1016/j.fshw.2021.02.028
Cite this article:
Tao W, Ye X, Cao Y. Isomerization and degradation of all-trans-β-carotene during in-vitro digestion. Food Science and Human Wellness, 2021, 10(3): 370-374. https://doi.org/10.1016/j.fshw.2021.02.028

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Received: 11 March 2020
Revised: 22 May 2020
Accepted: 13 August 2020
Published: 16 April 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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