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dc.creatorOlmedilla Alonso, Begoñaes
dc.creatorBenítez González, Anaes
dc.creatorEstévez Santiago, Rocíoes
dc.creatorMapelli Brahm, Paulaes
dc.creatorStinco Scanarotti, Carla Mariaes
dc.creatorMeléndez Martínez, Antonio Jesúses
dc.date.accessioned2022-01-19T16:39:34Z
dc.date.available2022-01-19T16:39:34Z
dc.date.issued2021
dc.identifier.citationOlmedilla Alonso, B., Benítez González, A., Estévez Santiago, R., Mapelli Brahm, P., Stinco Scanarotti, C.M. y Meléndez Martínez, A.J. (2021). Assessment of food sources and the intake of the colourless carotenoids phytoene and phytofluene in Spain. Nutrients, 13 (12), 4436.
dc.identifier.issn2072-6643es
dc.identifier.urihttps://hdl.handle.net/11441/128998
dc.description.abstractPhytoene (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.es
dc.description.sponsorshipMinisterio de Economía y Competitividad AGL2012-37610es
dc.description.sponsorshipJunta de Andalucía CAROTINCO-P12-AGR-1287es
dc.formatapplication/pdfes
dc.format.extent15 p.es
dc.language.isoenges
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)es
dc.relation.ispartofNutrients, 13 (12), 4436.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCarotenoid intakees
dc.subjectCarotenoid sourceses
dc.subjectFood compositiones
dc.subjectMediterranean dietes
dc.subjectPhytoenees
dc.subjectPhytofluenees
dc.titleAssessment of food sources and the intake of the colourless carotenoids phytoene and phytofluene in Spaines
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.projectIDAGL2012-37610es
dc.relation.projectIDCAROTINCO-P12-AGR-1287es
dc.relation.projectID201970E033es
dc.relation.publisherversionhttps://doi.org/10.3390/nu13124436es
dc.identifier.doi10.3390/nu13124436es
dc.journaltitleNutrientses
dc.publication.volumen13es
dc.publication.issue12es
dc.publication.initialPage4436es
dc.contributor.funderConsejo Superior de Investigaciones Científicas (CSIC) 201970E033es

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