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

doi:10.1016/j.jcs.2015.01.006

Cited by 28 publications

(27 citation statements)

References 24 publications

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“…The authors observed that at the lower storage temperature an increase in the carotenoid content after the first 30 days of storage was observed that ranged between 31% and 65%; the authors hypothesized that this phenomenon was linked to the dormancy breakage that generally occurs in grains stored at this temperature. No significant losses were observed after 90 days of storage at 20 • C, whereas an average decrease of 30% was observed at 37 • C [40]. Carotenoid losses in durum wheat grains were even higher after longer periods of storage.…”

Section: Storagementioning

confidence: 86%

“…Lower reduction in the esterified compared to free pigments was also observed at 37 • C (28% vs. 62-79%) [41]. The in vivo esterification of xanthophylls is known to be responsible for the abundance and stability of carotenoids in different fruits and vegetables [42], but in cereal grains this process seems to be absent or at very low levels [40]. However, under ex vivo conditions, xanthophylls in grains are susceptible to esterification probably mediated by lipases, which are concentrated in the bran and, under low-water conditions, may catalyse esterification or transesterification reactions ( [43] and references therein).…”

Section: Storagementioning

confidence: 92%

“…Wheat for human consumption can be stored as a grain but, as it is traditionally processed before consumption, it is more frequently stored as flour for more or less long periods of time. The effect of short-term storage (90 days) on the carotenoid content of durum wheat grains was assessed at different storage temperatures (4 • C, 20 • C and 37 • C) by Mellado-Ortega and coworkers [40]. The authors observed that at the lower storage temperature an increase in the carotenoid content after the first 30 days of storage was observed that ranged between 31% and 65%; the authors hypothesized that this phenomenon was linked to the dormancy breakage that generally occurs in grains stored at this temperature.…”

Section: Storagementioning

confidence: 99%

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Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Trono

2019

Plants

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Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.

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Section: Storagementioning

confidence: 86%

Section: Storagementioning

confidence: 92%

Section: Storagementioning

confidence: 99%

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Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Trono

2019

Plants

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“…However, this process is not distributed evenly among the plants tissues. In cereals, such as durum wheat, the xanthophyll esters seem to be absent or at very low concentration levels (Mellado-Ortega, Atienza, & Hornero-Méndez, 2015). However, in ex vivo conditions, it is known that lutein is susceptible to esterification due to imposed storage conditions, which is a feature applicable to any cereal (Farrington, Warwick, & Shearer, 1981).…”

Section: Introductionmentioning

confidence: 99%

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

Mellado-Ortega

Hornero‐Méndez

2016

Food Chemistry

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This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.

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“…As reported in previous studies [2,7], lutein was the main carotenoid identified in all samples, as shown in Tables 2 and 3 The presence of antioxidant secondary metabolites has been evaluated with in vitro spectrophotometric techniques such as the Folin Ciocalteu method (Fig. 3).…”

Section: Resultsmentioning

confidence: 57%

Carotenoids, Polyphenols and Antioxidant Activity Evaluation in Stone-Grinded Wheat Semolina

Vignolini¹,

Urciuoli²,

Heimler³

et al. 2018

JHS

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The functional quality of stone grinded grain semolina, also related to the presence of secondary antioxidant metabolites, was evaluated by HPLC/DAD (high performance liquid chromatography/diode array detection) analysis and by in vitro spectrophotometric techniques. The total polyphenol content was determined with the Folin-Ciocalteau spectrophotometric method, while carotenoid content evaluation was performed by HPLC/DAD chromatographic analysis: the presence of lutein as the main compound ranging between 75 and 78.5% of total carotenoids was pointed out. The chromatographic analyses identified the presence of an indolacetic acid derivative whose content changed between 0.097 and 0.108 mg/g.

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Carotenoid evolution during postharvest storage of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) grains

Cited by 28 publications

References 24 publications

Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

Carotenoids, Polyphenols and Antioxidant Activity Evaluation in Stone-Grinded Wheat Semolina

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