Bioaccesibility of Carotenoids from Maize Flour with Varying Levels of Resistant Starch Type 2 and 3

Abstract

BackgroundIt has been proposed that resistant starch may decrease the bioavailability of provitamin A carotenoids from some foods possibly by interfering with micelle formation in the gut. Research is needed to determine if the type of resistant starch (RS) and processing methods of food like maize influence bioavailability of carotenoids. To do this it is first necessary to assess interactions between provitamin A carotenoids and resistant starch content.ObjectThree Stage In Vitro Digestion Method will be used to assess micellarization efficiency of carotenoids from maize flour with various concentrations of resistant starch to determine bioaccesibility of provitamin A.Study designType of RS in the maize flour depends on the processing method. Uncooked flour will have higher proportions of resistant starch 2 (RS2) whereas cooked and cooled maize flour will be higher in the retrograded starch or resistant starch 3 (RS3). Starch in cooked maize will be gelatinized increasing the availability of starch (AS). Total RS will be analyzed with a Megazyme kit and carotenoids will be quantified before and after in vitro digestion in maize flour with various carotenoid and RS concentrations. Total starch and oil will be quantified to assess bioaccesibility interactions. Results from this study will provide necessary research towards understanding provitamin A bioaccesibility in maize. Supported by Harvest Plus. *All the following procedures will be conducted in the cooked and raw samplesimage*All the following procedures will be conducted in the cooked and raw samples