. 2013 Sep 3;68(4):385–390. doi: 10.1007/s11130-013-0381-x

Table 1.

Concentration of lutein and zeaxanthin in boiled potatoes of seven yellow fleshed accessions before and after in vitro digestion and micellarization

CIP number	Accession name	Lutein (μg/100 g, FW)*				Zeaxanthin (μg/100 g, FW)*
CIP number	Accession name	BP¹	GP²	DP³	MP⁴	BP¹	GP²	DP³	MP⁴
701862	Amarilla Tumbay	395.7^a ± 10.6	367.1^b ± 16.1	319.6^c ± 12.1	280.6^d ± 9.7	51.3^a ± 1.6	46.4^a ± 3.4	39.1^a ± 3.4	31.5^a ± 1.4
702472	Amarilla del Centro	168.4^a ± 4.1	152.9^a ± 5.9	126.0^b ± 6.2	106.9^b ± 5.4	697.1^a ± 14.6	667.7^a ± 22.3	584.9^b ± 18.2	470.2^c ± 26.0
703282	Ishkupuru	263.2^a ± 13.5	245.0^a ± 6.6	210.7^b ± 4.6	185.2^c ± 16.9	66.6^a ± 5.9	52.9^a ± 3.9	42.5^a ± 3.0	38.2^a ± 2.2
703566	Unknown	155.7^a ± 5.4	134.1^b ± 3.4	132.0^b ± 4.7	99.7^c ± 6.6	1196.2^a ± 32.1	1085.9^b ± 32.8	1033.8^b ± 59.7	665.4^c ± 39.4
704218	Yema de Huevo	65.4^a ± 2.5	58.6^a ± 5.8	49.0^a ± 4.0	21.7^b ± 2.9	1106.1^a ± 17.6	1066.0^a ± 39.6	944.0^b ± 39.1	608.3^c ± 64.5
705799	Unknown	295.0^a ± 10.6	246.1^b ± 22.3	231.7^b ± 3.3	180.3^c ± 14.4	654.2^a ± 34.9	611.3^a ± 25.1	547.2^b ± 25.1	463.9^c ± 21.4
706751	Unknown	132.1^a ± 2.6	98.3^b ± 1.7	92.9^b ± 4.6	62.5^c ± 5.9	682.7^a ± 28.2	652.2^a ± 19.7	575.1^b ± 27.1	404.1^c ± 56.1

¹non digested boiled potatoes (BP)

²gastric phase (GP)

³duodenal phase (DP)

⁴micellar phase (MP)

*mean values (n = 3) ± sd. Different letters indicate significant differences between treatments for each accession