Development of a new method for the complete extraction of carotenoids from cereals with special reference to durum wheat (Triticum durum Desf.)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8295-8301

  Burkhard, Susanne ^a,b   Böhm, Volker ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^b Food GmbH Jena   (Germany)

Author keywords

Carotenoids; Cereals; Durum wheat; Extraction; Lutein; Yellow pigment

Indexed keywords

CAROTENOID; SOLVENT;

ARTICLE; CEREAL; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; WHEAT;

CAROTENOIDS; CEREALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; SOLVENTS; TRITICUM;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

EID: 35549004935     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0712853     Document Type: Article

References (38)

1. Cooper, D. A.; Eldridge, A. L.; Peters, J. C. Dietary carotenoids and certain cancers, heart disease, and age-related macular degeneration: a review of recent research. Nutr. Rev. 1999, 57, 201-214.
2. Fullmer, L. A.; Shao, A. The role of lutein in eye health and nutrition. Cereal Foods World 2001, 46, 408-413.
3. Trono, D.; Pastore, D.; Di Fonzo, N. Carotenoid dependent inhibition of durum wheat lipoxygenase. J. Cereal Sci. 1999, 29, 99-102.
4. Ugarcic-Hardi, Z.; Peric, L.; Strelec, I.; Koceva, D. Comparison of colorimetric and spectrophotometric methods for color determination in pasta. Z. Lebensm. Unters. Forsch. A 1999, 208, 383-387.
5. ICC method 152. In Standard Methods of the International Association for Cereal Science and Technology; ICC: Verlag Moritz Schäfer, Detmold, Germany, 1990.
6. AACC 14-50. In Approved Methods of the American Association of Cereal Chemists; AACC, St. Paul, MN 1961 (revised).
7. Munsey, V. E. Application of the neutral wedge photometer to the measurement of carotenoid pigments in flour and macaroni products. J. Assoc. Off. Agric. Chem. 1938, 21, 331-351.
8. Wildfeuer, I.; Acker, L. Carotenoid determination in baked goods and in their raw materials. Mitt. Geb. Lebensm. Hyg. 1968, 59, 392-400.
9. Panfili, G.; Fratianni, A.; Irano, M. Improved normal-phase high-performance liquid chromatography procedure for the determination of carotenoids in cereals. J. Agric. Food Chem. 2004, 52, 6373-6377.
10. Fratianni, A.; Irano, M.; Panfili, G.; Acquistucci, R. Estimation of color of durum wheat. Comparison of WSB, HPLC, and reflectance colorimeter measurements. J. Agric. Food Chem. 2005, 53, 2373-2378.
11. Abdel-Aal, E.-S. M.; Young, J. C.; Rabalski, I.; Hucl, P.; Fregeau-Reid, J. Identification and quantification of seed carotenoids in selected wheat species. J. Agric. Food Chem. 2007, 55, 787-794.
12. Humphries, J. M.; Khachik, F. Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products. J. Agric. Food Chem. 2003, 51, 1322-1327.
13. Leenhardt, F.; Lyan, B.; Rock, E.; Boussard, A.; Potus, J.; Chanliaud, E.; Remesy, C. Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties. Eur. J. Agronomy 2006, 25, 170-176.
14. Hentschel, V.; Kranl, K.; Hollmann, J.; Lindhauer, M. G.; Böhm, V.; Bitsch, R. Spectrophotometric determination of yellow pigment content and evaluation of carotenoids by high-performance liquid chromatography in durum wheat grain. J. Agric. Food Chem. 2002, 50, 6663-6668.
15. Miller, H. E.; Rigelhof, F.; Marquart, L.; Prakash, A.; Kanter, M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 2000, 19, 312S-319S.
16. Adom, K. K.; Liu, R. H. Antioxidant activity of grains. J. Agric. Food Chem. 2002, 50, 6182-6187.
17. Zechmeister, L. Cis-trans isomerization and stereochemistry of carotinoids and diphenylpolyenes. Chem. Rev. 1944, 34, 267-344.
18. Binnington, D. S.; Sibbitt, L. D.; Geddes, W. F. A comparative study of the utility of various commercially available organic solvents for the determination of wheat and flour pigments. Cereal Chem. 1938, 15, 119-132.
19. Hidalgo, A.; Brandolini, A.; Pompei, C.; Piscozzi, R. Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). J. Cereal Sci. 2006, 44, 182-193.
20. Taungbodhitham, A. K.; Jones, G. P.; Wahlqvist, M. L.; Briggs, D. R. Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables. Food Chem. 1998, 63, 577-584.
21. Scott, K. J. Observations on some of the problems associated with the analysis of carotenoids in foods by HPLC. Food Chem. 1992, 45, 357-364.
22. Hart, D. J.; Scott, K. J. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem. 1995, 54, 101-111.
23. Scott, K. J.; Finglas, P. M.; Seale, R.; Hart, D. J.; de Froidmont-Görtz, I. Interlaboratory studies of HPLC procedures for the analysis of carotenoids in foods. Food Chem. 1996, 57, 85-90.
24. Shi, X. M.; Chen, F. Stability of lutein under various storage conditions. Nahrung 1997, 41, 38-41.
25. Subagio, A.; Wakaki, H.; Morita, N. Stability of lutein and its myristate esters. Biosci. Biotechnol. Biochem. 1999, 63, 1784-1786.
26. Aman, R.; Schieber, A.; Carle, R. Effects of heating and illumination on trans-cis isomerization and degradation of β-carotene and lutein in isolated spinach chloroplasts. J. Agric. Food Chem. 2005, 53, 9512-9518.
27. Aman, R.; Biehl, J.; Carle, R.; Conrad, J.; Beifuss, U.; Schieber, A. Application of HPLC coupled with DAD, APCI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables. Food Chem. 2005, 92, 753-763.
28. Borowska, J.; Kowalska, M.; Czaplicki, S.; Zadernowski, R. Effect of hydrothermal processing on carrot carotenoids changes and interactions with dietary fiber. Nahrung 2003, 47, 46-48.
29. Chen, B. H.; Chen, Y. Y. Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. J. Agric. Food Chem. 1993, 41, 1315-1320.
30. Khachik, F.; Beecher, G. R.; Whittaker, N. F. Separation, identification, and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. J. Agric. Food Chem. 1986, 34, 603-616.
31. Rodriguez-Amaya, D. B. Changes in carotenoids during processing and storage of foods. Arch. Latinoam. Nutr. 1999, 49, 38S-47S.
32. Khachik, F.; Goli, M. B.; Beecher, G. R.; Holden, J.; Lusby, W. R.; Tenorio, M. D.; Barrera, M. R. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. J. Agric. Food Chem. 1992, 40, 390-398.
33. Howe, J. A.; Tanumihardjo, S. A. Evaluation of analytical methods for carotenoid extraction from biofortified maize (Zea mays sp.). J. Agric. Food Chem. 2006, 54, 7992-7997.
34. Granado, F.; Olmedilla, B.; Blanco, I.; Rojas-Hidalgo, E. Carotenoid composition in raw and cooked Spanish vegetables. J. Agric. Food Chem. 1992, 40, 2135-2140.
35. Updike, A. A.; Schwartz, S. J. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin. J. Agric. Food Chem. 2003, 51, 6184-6190.
36. Britton, G. Structure and properties of carotenoids in relation to function. FASEB J. 1995, 9, 1551-1558.
37. Vishnevetsky, M.; Ovadis, M.; Vainstein, A. Carotenoid sequestration in plants: the role of carotenoid-associated proteins. Trends Plant Sci. 1999, 4, 232-235.
38. Zhou, J.-R.; Gugger, E. T.; Erdman, J. W., Jr. The crystalline form of carotenes and the food matrix in carrot root decrease the relative bioavailability of beta- and alpha-carotene in the ferret model. J. Am. Coll. Nutr. 1996, 15, 84-91.