Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A73958" target="_blank" >RIV/60460709:41210/18:73958 - isvavai.cz</a>
Alternative codes found
RIV/25328859:_____/18:N0000007
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2017.07.151" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2017.07.151</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2017.07.151" target="_blank" >10.1016/j.foodchem.2017.07.151</a>

Result language
angličtina
Original language name
Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains
Original language description
Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin,alpha and beta carotene, were quantified by HPLC DAD MS in fourteen genotypes of wheat, barley and tritordeum harvested in Czechia in 2014 and 2015. The highest carotenoid contents were found in yellowgrained tritordeum HT 439, followed by blue grained wheat V1 131 15, and yellow grained wheat TA 4024. Comparing carotenoid contents, blue varieties had lower whereas purple ones had the same or higher levels than conventional bread wheat. Lutein was the main carotenoid found in wheat and tritordeum while zeaxanthin dominated in barley. The majority of cereals contained considerable levels of esterified forms (up to 61 percent) of which lutein esters prevailed. It was assessed that cereal genotype determines the proportion of free and esterified forms. High temperatures and drought during the growing season promoted carotenoid biosynthesis.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QJ1510206" target="_blank" >QJ1510206: Research of the wheat different grain discoloration types caused by substances with antioxidant effects, their use for development of varieties with positive health benefit for human and animal nutrition</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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