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Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice

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Abstract

Corn and vegetables are good sources of vitamins, minerals, and carotenoids. This study reports (1) the effect of processing—blanching, drying, and milling on major carotenoids—lutein (L), zeaxanthin (Z), and β-carotene levels in corn (Zea mays), onion stalk (Allium cepa L), broccoli (Brassica oleracea L), and capsicum (Capsicum annum L), and (2) the bioavailability of L and Z from processed corn in mice. A group of mice were fed with diet containing processed or unprocessed corn (L + Z source) or purified L (control) for 3 weeks. Results from HPLC analysis indicate that the levels of L + Z (19.6–118.5%) and β-carotene (1–84%) were higher in blanched samples compared to fresh samples whereas drying resulted in lower L + Z level in onion stalk (45.5%) and capsicum (36.4%) and was higher in corn (22%) and broccoli (14%) over blanching. The level of β-carotene was slightly higher in broccoli on drying than blanching. Milling did not alter carotenoid levels in any of the samples. Feeding processed corn (blanched + dried + milled) resulted in nonsignificant change in the plasma L + Z level but significantly higher in liver (58.7%) than in control group. Similarly, the level of L + Z in plasma (12.1%) and liver (14.9%) of mice fed on processed corn was higher compared to unprocessed-corn-fed group. Based on the above results, it is concluded that the extractability and bioavailability of L + Z can be improved by blanching corn before its consumption.

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Abbreviations

ARMD:

Age-related macular degeneration

BHT:

Butylated hydroxytoluene

DCM:

Dichloromethane

HPLC:

High-performance liquid chromatography

KOH:

Potassium hydroxide

L:

Lutein

Z:

Zeaxanthin

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Acknowledgement

Mamatha BS acknowledges the Indian Council of Medical Research, New Delhi, India for granting Senior Research Fellowship. The authors thank the Director, CFTRI and Head, Department of Biochemistry and Nutrition, CFTRI for their encouragement. We thank Dr. A. Nagao, National Food Research Institute, Tsukuba, Japan for donating standard zeaxanthin and we thank Dr. T. P. Krishnakantha, Retired Scientist, for editing the manuscript.

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Authors and Affiliations

  1. Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore, 570 020, India

    Bangera Sheshappa Mamatha, Ranganathan Arunkumar & Vallikannan Baskaran

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  1. Bangera Sheshappa Mamatha
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  2. Ranganathan Arunkumar
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  3. Vallikannan Baskaran
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Correspondence to Vallikannan Baskaran.

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Mamatha, B.S., Arunkumar, R. & Baskaran, V. Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice. Food Bioprocess Technol 5, 1355–1363 (2012). https://doi.org/10.1007/s11947-010-0403-8

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