2024-03-28T08:41:54Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1580842022-09-21T09:24:03Zcom_10261_68com_10261_2col_10261_321
Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
Mellado-Ortega, Elena
Hornero-Méndez, Dámaso
Ministerio de Ciencia e Innovación (España)
Carotenoids
lutein esters
tritordeum
whole-grain flour
The present study aimed to evaluate the effects of long-term storage on the carotenoid
pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected,
higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid
pigments. Surprisingly, for both cereal genotypes, the thermal conditions favoured the synthesis
of lutein esters, leading to an enhanced stability, slower degradation, and, subsequently, a greater
carotenoid retention. The putative involvement of lipase enzymes in lutein esterification in flours is
discussed, particularly regarding the preferential esterification of the hydroxyl group with linoleic acid
at the 30 in the "-ring of the lutein molecule. The negative effects of processing on carotenoid retention
were less pronounced in durum wheat flours, which could be due to an increased esterifying activity
(the de novo formation of diesterified xanthophylls was observed). Moreover, clear differences
were observed for tritordeum depending on whether the lutein was in a free or esterified state.
For instance, lutein-30-O-monolinoleate showed a three-fold lower degradation rate than free lutein
at 37 C. In view of our results, we advise that the biofortification research aimed at increasing the
carotenoid contents in cereals should be based on the selection of varieties with an enhanced content
of esterified xanthophylls.
Peer reviewed
2017-12-11T16:24:29Z
2017-12-11T16:24:29Z
2017-12-11
artículo
http://purl.org/coar/resource_type/c_6501
http://hdl.handle.net/10261/158084
http://dx.doi.org/10.13039/501100004837
en
Publisher's version
doi:10.3390/foods6120111
Sí
open