2024-03-28T08:12:53Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1263252018-04-03T14:21:59Zcom_10261_68com_10261_2com_10261_74com_10261_6col_10261_321col_10261_327
Carotenoid evolution during postharvest storage of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) grains
Mellado-Ortega, Elena
Atienza, Sergio G.
Hornero-Méndez, Dámaso
Junta de Andalucía
Ministerio de Ciencia e Innovación (España)
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
European Commission
Lutein esters
Tritordeum
Durum wheat
Postharvest storage
27 páginas, 3 figuras, 2 tablas
The process of in vivo esterification of xanthophylls has proven to be an important part of the post-carotenogenesis metabolism which mediates their accumulation in plants. The biochemical characterization of this process is therefore necessary for obtaining new and improved crop varieties with higher carotenoid contents. This study investigates the impact of postharvest storage conditions on carotenoid composition, with special attention to the esterified pigments (monoesters, diesters and their regioisomers), in durum wheat and tritordeum, a novel cereal with remarkable carotenoid content. For tritordeum grains, the total carotenoid content decreased during the storage period in a clear temperature-dependent manner. On the contrary, carotenoid metabolism in durum wheat was very much dependent on the physiological adaptation of the grains to the imposed conditions. Interestingly, when thermal conditions were more intense (37 °C), a higher carotenoid retention was observed for tritordeum, and was directly related to the de novo esterification of the lutein induced by temperature. The profile of lutein monoester regioisomers was constant during storage, indicating that the regioisomeric selectivity of the XAT enzymes was not altered by temperature. These data can be useful for optimizing the storage conditions of grains favoring a greater contribution of carotenoids from these staple foods.
2015-12-02T10:11:03Z
2015-12-02T10:11:03Z
2015-03
artículo
Journal of Cereal Science 62: 134-142 (2015)
0733-5210
http://hdl.handle.net/10261/126325
10.1016/j.jcs.2015.01.006
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100011011
eng
Postprint
http://dx.doi.org/10.1016/j.jcs.2015.01.006
Sí
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Elsevier