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  • Title: Lutein esterification increases carotenoid retention in durum wheat grain. A step further in breeding and improving the commercial and nutritional quality during grain storage.
    Author: Requena-Ramírez MD, Rodríguez-Suárez C, Hornero-Méndez D, Atienza SG.
    Journal: Food Chem; 2024 Mar 01; 435():137660. PubMed ID: 37832338.
    Abstract:
    Carotenoid esterification is a common mechanism for carotenoid sequestration, accumulation and storage in plants. Carotenoids are responsible for the bright yellow colour of pasta. Therefore, carotenoid retention during storage is of great importance in the durum wheat food chain. In this work, we investigated the role of carotenoid esterification on carotenoid retention in durum wheat using two consecutive storage experiments. Firstly, we compared two landraces and two durum wheat varieties as a preliminary work. We then compared individuals derived from the BGE047535×'Athoris' cross contrasting for esterification ability. Our results show that carotenoid esterification leads to a higher carotenoid retention during storage in durum wheat. Thus, the use of the carotenoid esterification would be useful as an extra strategy to ongoing efforts to improve carotenoid retention in the durum wheat food chain.
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