Comparison of total carotenoids, lutein, zeaxanthin, and β-carotene content in maize employing solvent extraction and in vitro physiological methods

Total carotenoids, lutein, zeaxanthin, and beta-carotene content in raw and cooked samples of Big Flint Maize (BFM), Pop Corn (PC), and Red Maize (RM) were analyzed using solvent extraction method, and particularly in cooked samples using a physiological method. Lutein, zeaxanthin, and beta-carotene levels were higher in raw RM, and total carotenoid was higher in raw BFM and RM by solvent extraction method. The physiological method showed higher extractability of carotenoids than the solvent extraction method. Bioaccessible carotenoids obtained by physiological method were 1.2-2.4 times higher in RM and BFM compared to carotenoids obtained by the solvent extraction method. Bioaccessibility of total carotenoid and lutein was higher in RM, whereas that of zeaxanthin was higher in BFM. The results indicate the difference in efficiency of extraction methods and suggest that the emphasis might be given to physiological method than that of solvent extraction.