Carotenoid content of extruded and puffed products made of colored-grain wheats

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F21%3A81949" target="_blank" >RIV/60460709:41210/21:81949 - isvavai.cz</a>

Alternative codes found

RIV/25328859:_____/21:N0000008

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0308814620318136" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814620318136</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2020.127951" target="_blank" >10.1016/j.foodchem.2020.127951</a>

Result language

čeština

Original language name

Carotenoid content of extruded and puffed products made of colored-grain wheats

Original language description

Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.). Colored-grain wheats were used for extrusion and kernel puffing. The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, a- and b-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25,7%) and puffing (to 31,6%), compared to the content in the raw material. Zeaxanthin was shown to be the most stable among all detected carotenoids (30,8 and 48,7% was preserved). The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29,5 and 22,1%). Both technologies induced E-to Z-isomerization of all-E-lutein and puffing also of all-E-zeaxanthin. Higher concentrations of 13-Z- and 9-Z-zeaxanthin were identified in puffed grains (2x and 37x on average). To preserve more carotenoids, it is appropriate to look for a

Czech name

Carotenoid content of extruded and puffed products made of colored-grain wheats

Czech description

Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.). Colored-grain wheats were used for extrusion and kernel puffing. The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, a- and b-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25,7%) and puffing (to 31,6%), compared to the content in the raw material. Zeaxanthin was shown to be the most stable among all detected carotenoids (30,8 and 48,7% was preserved). The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29,5 and 22,1%). Both technologies induced E-to Z-isomerization of all-E-lutein and puffing also of all-E-zeaxanthin. Higher concentrations of 13-Z- and 9-Z-zeaxanthin were identified in puffed grains (2x and 37x on average). To preserve more carotenoids, it is appropriate to look for a

Type

J_imp - 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/QK1910343" target="_blank" >QK1910343: New Wheat Characters to Improve Adaptation Potential in Global Change Environment</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

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

1873-7072

Volume of the periodical

340

Issue of the periodical within the volume

mar

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

0-0

UT code for WoS article

000594652900001

EID of the result in the Scopus database

2-s2.0-85090191273