The Effect of Boiling and in Vitro Digestion on the Carotenoid Content of Colored-grain Wheat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F23%3AN0000003" target="_blank" >RIV/25328859:_____/23:N0000003 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/23:91751

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/abs/pii/S0889157522006202" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0889157522006202</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2022.105002" target="_blank" >10.1016/j.jfca.2022.105002</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Boiling and in Vitro Digestion on the Carotenoid Content of Colored-grain Wheat

Popis výsledku v původním jazyce

The boiling of colored-grain wheat kernels resulted in a more pronounced loss of total carotenoids compared to in vitro digestion (27.3% vs. 12.1%). After both boiling and digestion, the highest carotenoid content was preserved in Citrus and Bona Vita wheats with yellow endosperm (2.34 and 1.88 mu g/g), which is more than six times the content retained in the digested material of red and blue varieties. Esterified carotenoids exhibited subaverage heat-resistance, as their content dropped to 58.0% after boiling, while decreasing only slightly due to digestion (to 53.4%). The stability of free zeaxanthin, lutein, and beta-carotene differed significantly throughout boiling (92.3% > 72.3% > 27.1%) and subsequent digestion (68.3% > 60.1% > beta-carotene was reduced completely). Exposure to high temperatures and other factors in play during digestion (i.e. acidic environment) resulted in lutein E/Z isomerization, mainly reflected by an increase in 9-and 9'-Z-lutein content to 111% and 225%.

Název v anglickém jazyce

The Effect of Boiling and in Vitro Digestion on the Carotenoid Content of Colored-grain Wheat

Popis výsledku anglicky

The boiling of colored-grain wheat kernels resulted in a more pronounced loss of total carotenoids compared to in vitro digestion (27.3% vs. 12.1%). After both boiling and digestion, the highest carotenoid content was preserved in Citrus and Bona Vita wheats with yellow endosperm (2.34 and 1.88 mu g/g), which is more than six times the content retained in the digested material of red and blue varieties. Esterified carotenoids exhibited subaverage heat-resistance, as their content dropped to 58.0% after boiling, while decreasing only slightly due to digestion (to 53.4%). The stability of free zeaxanthin, lutein, and beta-carotene differed significantly throughout boiling (92.3% > 72.3% > 27.1%) and subsequent digestion (68.3% > 60.1% > beta-carotene was reduced completely). Exposure to high temperatures and other factors in play during digestion (i.e. acidic environment) resulted in lutein E/Z isomerization, mainly reflected by an increase in 9-and 9'-Z-lutein content to 111% and 225%.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

115

Číslo periodika v rámci svazku

AN 105002

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000902067200012

EID výsledku v databázi Scopus

2-s2.0-85141465456