Influence of Sample Processing on the Analysis of Carotenoids in Maize

Rivera, Sol M.; Canela, Ramón

doi:10.3390/molecules170911255

Cited by 73 publications

(57 citation statements)

References 32 publications

(36 reference statements)

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“…[26] This might be due to the different composition of carotenoids in different varieties of pumpkin, but also related to the determination methods such as different extraction solvent and detection methods. [4,27] However, the major trans carotenoids, including all-trans-β-carotene, all-trans-α-carotene and all-trans-lutein, were similar to the results reported by others. [26] The analysis of carotenoids in pumpkins during MVD focussed on the degradation of β-carotene, α-carotene and lutein in the following research.…”

Section: Predominant Carotenoids Of Pumpkinssupporting

confidence: 78%

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Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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The degradation kinetics of colour and individual carotenoids including lutein, α-carotene and β-carotene in pumpkin slices was investigated during microwave-vacuum drying (MVD) at selected microwave powers (4-8 W/g). The contents of lutein, α-carotene and β-carotene significantly decreased, while visual colour parameters such as the Hunter L* value decreased and the total colour difference (ΔE) value increased with the increase of processing time and microwave power. Degradation of lutein, α-carotene, β-carotene and Hunter L* value followed the first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in ΔE with R 2 ≥ 0.9027. The relationship between individual carotenoid content and Hunter L* value was found to be more consistent through one-dimensional linear regression analysis with R 2 ranging from 0.8697 to 0.9701. These results indicated that visual colour might be used to predict the lutein, α-carotene and β-carotene contents during drying pumpkin slices. ARTICLE HISTORY

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Section: Predominant Carotenoids Of Pumpkinssupporting

confidence: 78%

“…[27,34] The initial β-carotene content was found to be 320.53 μg/g DW in fresh pumpkins. The β-carotene contents of pumpkin at 4, 5, 6, 7 and 8 W/g after completion of drying were experimentally determined to be 214.77, 190.39, 180.21, 153.22 and 149.52 μg/g, respectively.…”

Section: Degradation Kinetics Of β-Carotenementioning

confidence: 99%

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Song

Wang

et al. 2017

International Journal of Food Properties

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“…Thus the assessment of lycopene is a very important procedure of the final products (Mert, 2012). Present methods of carotenoids assay require its extraction from samples by hazardous organic solvents, are timeconsuming, require extensive sample preparation, tedious, hazardous and destructive (Rivera and Canela, 2012). Partial least square regression (PLSR) has been widely used for non-destructive food quality evaluation of agricultural products by NIR spectroscopy (Huang et al, 2014;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Determination of Carotenoids in Tomato Products Using Vis/Nir Spectroscopy

Saad¹,

Pék²,

Szuvandzsiev³

et al. 2017

J microb biotech food sci

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Carotenoids analysis is complicated by their tendency to react with radical species, resulting in oxidative breakdown and isomerization during extraction. Hence, analysis methods should be rapid and avoid unnecessary exposure to high temperature, acids, and so on. The aim of this work to estimate carotenoid contents of processed tomato products non-destructively. The mean values obtained by visible and near-infrared Vis/NIR spectroscopy and by high performance liquid chromatography (HPLC) for eight carotenoid contents (ß-carotene, 5-cis lycopene, 13-cis lycopene, 9-cis lycopene, all-trans lycopene, zeaxanthin, lycoxanthin and total carotenoids) in four processed tomato products from five different brands were compared. The carotenoid contents were measured using HPLC, and these results were then used to develop partial least squares regression (PLSR) models to predict carotenoid components from Vis/NIR spectra of the same samples. A good correlation was found between HPLC measurements and the Vis/NIRs (590-790 nm) predictions for ß-carotene (RP2= 0.88), 9-cis lycopene (RP2= 0.86), total carotenoids (RP2= 0.84), 13-cis lycopene (RP2= 0.83), 5-cis lycopene (RP2=0.80), zeaxanthin (RP2= 0.80) to passable for all-trans lycopene (RP2= 0.70), but there was only a poor correlation (RP2= 0.20) for the lycoxanthin component. The overall results indicated that Vis/NIRs could be applied to assess carotenoid contents of different processed tomato products.

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“…Carotenoid content and composition was determined using high performance liquid chromatography (HPLC), slightly modified method proposed by Rivera and Canela, (2012). Briefly, 0.15g of maize flour was extracted twice with 5mL of the methanol-ethyl acetate (6:4, v/v) for 30 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of morphological and kernel micronutrient traits in maize landraces

Andjelkovic¹,

Mesarović²,

Srebrić³

et al. 2016

Sel Sem

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Maize grains contain high level of carotenoids and tocopherols compared with other cereals. Among carotenoids the β-carotene has the highest activity and is considered important in breeding programs of biofortified crops. Changes in carotenoids content in the maize grain could be influence of genotype x environment interaction, or effect of existing relationship between the color of the endosperm and the presence of carotenoids. This research was performed to estimate differences in morphological traits, grain content of tocopherols (α-, β+γ-, δ-), β-carotene, lutein and zeaxantin in local and introduced populations from Maize Research Institute "Zemun Polje" gene bank. Micronutrient content was detected by using high-performance liquid chromatography (HPLC). Coefficient of variation for morphological traits was less than 10%, except for grain yield per plant which vary about 18,6%. α-tocopherol content was in the range from 1.04-8.42 μgg -1 DW, and β-carotene content varied from 0.26 to 7.95 μgg -1 DW. δ-tocopherol was in significant correlation with number of kernels per row (r=0.700***), and β+γ-tocopherol was in significant negative correlation with plant and ear height (r=-0.601***; r=-0.591**). Correlations between morphological traits and α-tocopherol were weak and without significance. Kernel color was significantly correlated with the content of zeaxantin (r=0,590***) and β-carotene (r=0,398*). For biofortification purposes a pool of 11 landraces with increased content of both, β-carotene and α-tocopherol, will be created based on obtained results.

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Influence of Sample Processing on the Analysis of Carotenoids in Maize

Cited by 73 publications

References 32 publications

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

Determination of Carotenoids in Tomato Products Using Vis/Nir Spectroscopy

Evaluation of morphological and kernel micronutrient traits in maize landraces

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