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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

AutorMellado-Ortega, Elena; Hornero-Méndez, Dámaso
Palabras claveCarotenoids
Lutein esters
Tritordeum
Triticum turgidum conv. durum
Kinetics
Long-term storage
Fecha de publicación16-may-2016
EditorElsevier
CitaciónFood Research International (2016)
ResumenThe 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.
Descripción55 Páginas; 8 Figuras; 5 Tablas
Versión del editorhttp://dx.doi.org/10.1016/j.foodres.2016.05.012
URIhttp://hdl.handle.net/10261/146220
DOI10.1016/j.foodres.2016.05.012
ISSN0963-9969
E-ISSN1873-7145
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