Lutein and Lutein Esters in Whole Grain Flours Made from 75 Genotypes of 5 Triticum Species Grown at Multiple Sites

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 20, 2015, Pages 5061-5071

  Ziegler, Jochen U ^a   Wahl, Sabine ^a   Würschum, Tobias ^a   Longin, C Friedrich H ^a   Carle, Reinhold ^a,b   Schweiggert, Ralf M ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

carotenoid ester; fatty acids; heritability; mass spectrometry; xanthophylls

Indexed keywords

ESTERIFICATION; ESTERS; FOOD PRODUCTS; LINOLEIC ACID; MASS SPECTROMETRY; PALMITIC ACID;

GENETIC VARIANCE; HERITABILITY; LUTEIN ESTERS; PLANT BREEDING; TRITICUM DURUMS; TRITICUM SPELTA; WHEAT GENOTYPES; XANTHOPHYLLS;

FATTY ACIDS;

TRITICUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM DICOCCON; TRITICUM MONOCOCCUM; TRITICUM TURGIDUM SUBSP. DICOCCUM; TRITICUM TURGIDUM SUBSP. DURUM;

ESTER; XANTHOPHYLL;

ANALYSIS; BREEDING; CHEMISTRY; FLOUR; GENETICS; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; WHEAT; WHOLE GRAIN;

BREEDING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ESTERS; FLOUR; GENOTYPE; LUTEIN; MASS SPECTROMETRY; TRITICUM; WHOLE GRAINS;

EID: 84930224914     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01477     Document Type: Article

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