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Título: | Effect of long-term storage on the free and esterified carotenoids in durum wheat (Triticum turgidum conv. durum) and tritordeum (× Tritordeum Ascherson et Graebner) grains |
Autor: | Mellado-Ortega, Elena CSIC; Hornero-Méndez, Dámaso CSIC ORCID | Palabras clave: | Carotenoids Lutein esters Tritordeum Triticum turgidum conv. durum Kinetics Long-term storage |
Fecha de publicación: | 16-may-2016 | Editor: | Elsevier | Citación: | Food Research International (2016) | Resumen: | The effect of long-term storage on the carotenoid composition in durum wheat and tritordeum grains was studied. Total carotenoid (mainly lutein) content decreased according to a temperature dependent first-order degradative kinetic model. The carotenoid retention was similar in both genotypes at the lower temperatures (71–73% at − 32 °C, 70% at 6 °C and 55–56% at 20 °C), whereas at the higher temperatures the pigment retention was higher in tritordeum (42% at 37 °C; 10% at 50 °C) than durum wheat (23% at 37 °C; 1% at 50 °C), probably due to the greater proportion of esterified xanthophylls. A clear difference between free and esterified pigments was observed, with smaller losses and slower degradation (higher stability) observed for the latter. The xanthophyll esterification process was highly specific and had a significant effect on the carotenoid stability according to the fatty acids involved in the esterification and their position on the lutein molecule. The results were consistent with a degradation process in which the carotenoid behavior is influenced by the chemical structure. Xanthophyll esterification can be promoted by environmental conditions, regardless of the cereal genotype, and is a powerful tool to modulate the carotenoid profile in cereals. | Descripción: | 55 Páginas; 8 Figuras; 5 Tablas | Versión del editor: | http://dx.doi.org/10.1016/j.foodres.2016.05.012 | URI: | http://hdl.handle.net/10261/146220 | DOI: | 10.1016/j.foodres.2016.05.012 | ISSN: | 0963-9969 | E-ISSN: | 1873-7145 |
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