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Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain
Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to asses...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706092/ https://www.ncbi.nlm.nih.gov/pubmed/34959988 http://dx.doi.org/10.3390/nu13124436 |
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author | Olmedilla-Alonso, Begoña Benítez-González, Ana M. Estévez-Santiago, Rocío Mapelli-Brahm, Paula Stinco, Carla M. Meléndez-Martínez, Antonio J. |
author_facet | Olmedilla-Alonso, Begoña Benítez-González, Ana M. Estévez-Santiago, Rocío Mapelli-Brahm, Paula Stinco, Carla M. Meléndez-Martínez, Antonio J. |
author_sort | Olmedilla-Alonso, Begoña |
collection | PubMed |
description | Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color. |
format | Online Article Text |
id | pubmed-8706092 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87060922021-12-25 Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain Olmedilla-Alonso, Begoña Benítez-González, Ana M. Estévez-Santiago, Rocío Mapelli-Brahm, Paula Stinco, Carla M. Meléndez-Martínez, Antonio J. Nutrients Article Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color. MDPI 2021-12-11 /pmc/articles/PMC8706092/ /pubmed/34959988 http://dx.doi.org/10.3390/nu13124436 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Olmedilla-Alonso, Begoña Benítez-González, Ana M. Estévez-Santiago, Rocío Mapelli-Brahm, Paula Stinco, Carla M. Meléndez-Martínez, Antonio J. Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title | Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title_full | Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title_fullStr | Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title_full_unstemmed | Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title_short | Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain |
title_sort | assessment of food sources and the intake of the colourless carotenoids phytoene and phytofluene in spain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706092/ https://www.ncbi.nlm.nih.gov/pubmed/34959988 http://dx.doi.org/10.3390/nu13124436 |
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