1
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Requena-Ramírez MD, Rodríguez-Suárez C, Hornero-Méndez D, Atienza SG. Lutein esterification increases carotenoid retention in durum wheat grain. A step further in breeding and improving the commercial and nutritional quality during grain storage. Food Chem 2024; 435:137660. [PMID: 37832338 DOI: 10.1016/j.foodchem.2023.137660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023]
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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Affiliation(s)
| | | | - Dámaso Hornero-Méndez
- Department of Food Phytochemistry, Instituto de la Grasa, CSIC, Campus Universidad Pablo de Olavide, Edificio 46, Ctra de Utrera, Km 1, E-41013 Sevilla, Spain.
| | - Sergio G Atienza
- Instituto de Agricultura Sostenible, CSIC, Alameda del Obispo, s/n, E-14004 Córdoba, Spain.
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2
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Liu P, Xu X, Bai X, Gao X, Liu K, Xu Y, Li A, Song X. Improvements of Solubility and Bioavailability of Lutein Through Grafting with Hydrophilic Polyacrylic Acid. J Pharm Sci 2023; 112:2811-2819. [PMID: 37211314 DOI: 10.1016/j.xphs.2023.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/23/2023]
Abstract
In this study, polyacrylic acid grafted lutein (PAA-g-lutein) was prepared by hydrophilic modification of lutein with polyacrylic acid (PAA) through Steglish esterification method. The unreacted lutein was loaded in micelles formed by self-assembly of graft copolymers in water to form composite nanoparticles. The bioaccessibility and bioavailability of lutein nanoparticles were studied by in vitro and in vivo digestion experiments. Compared with free lutein, the saturated solubility and bioaccessibility of lutein nanoparticles were increased by 78 times and 3.6 times, respectively. The pharmacokinetics results in the mice model showed that the maximum concentration (Cmax) and area under concentration-time curve (AUC) of plasma of mice were increased by 3.05 and 6.07 times with lutein nanoparticles compared with free lutein. Meanwhile, the prepared lutein nanoparticles also promoted the accumulation of lutein in the liver, mesenteric adipose, and eyeballs. These results indicate that graft copolymerization of lutein with water-soluble polymers to form nanoparticles is an effective method to promote the bioavailability of lutein in vivo. Moreover, this method is simple and applicable, and can also be used for the modification of other bioactive molecules.
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Affiliation(s)
- Peng Liu
- School of Material Science and Engineering, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Xiaoxue Xu
- College of Life Sciences, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Xiaoyu Bai
- School of Material Science and Engineering, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Xingtong Gao
- School of Material Science and Engineering, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Kai Liu
- School of Material Science and Engineering, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Yiming Xu
- College of Life Sciences, Shandong University of Technology, Zibo, 255049, People's Republic of China
| | - Aixiang Li
- School of Material Science and Engineering, Shandong University of Technology, Zibo, 255049, People's Republic of China.
| | - Xinhua Song
- College of Life Sciences, Shandong University of Technology, Zibo, 255049, People's Republic of China; Shandong Tianyin Biotechnology Co., Ltd., Zibo, 255000, People's Republic of China
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3
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Rodríguez-Suárez C, Requena-Ramírez MD, Hornero-Méndez D, Atienza SG. Towards carotenoid biofortification in wheat: identification of XAT-7A1, a multicopy tandem gene responsible for carotenoid esterification in durum wheat. BMC PLANT BIOLOGY 2023; 23:412. [PMID: 37674126 PMCID: PMC10481513 DOI: 10.1186/s12870-023-04431-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Accepted: 08/31/2023] [Indexed: 09/08/2023]
Abstract
Yellow pigment content, mainly due to the accumulation of carotenoids, is a quality trait in durum wheat grain as it confers the bright yellow color to pasta preferred by consumers. Also, carotenoids are essential nutrients exerting important biological functions in human health. Consequently, biofortification strategies have been developed in many crops to increase carotenoid content. In this context, carotenoid esterification is emerging as a new breeding target for wheat biofortification, as carotenoid esters have been found to promote both carotenoid accumulation and stability. Until recently, no carotenoid esters have been identified in significant proportions in durum wheat grains, and interspecific breeding programs have been started to transfer esterification ability from common wheat and Hordeum chilense.In this work, XAT-7A1 is identified as the gene responsible for carotenoid esterification in durum wheat. Sequencing, copy number variation and mapping results show that XAT-7A1 is organized as tandem or proximal GDSL esterase/lipase copies in chromosome 7A. Three XAT-7A1 haplotypes are described: Type 1 copies, associated with high levels of carotenoid esters (diesters and monoesters) production and high expression in grain development; Type 2 copies, present in landraces with low levels of carotenoid esters (monoesters) or no esters; and Type 3 copies, without the signal peptide, resulting in zero-ester phenotypes.The identification of XAT-7A1 is a necessary step to make the carotenoid esterification ability available for durum and bread wheat breeding, which should be focused on the Type 1 XAT-7A1 haplotype, which may be assessed as a single gene since XAT-7A1 copies are inherited together.
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Affiliation(s)
- C Rodríguez-Suárez
- Institute for Sustainable Agriculture, CSIC, Avda, Menéndez Pidal s/n, E-14004, Córdoba, Spain
| | - M D Requena-Ramírez
- Institute for Sustainable Agriculture, CSIC, Avda, Menéndez Pidal s/n, E-14004, Córdoba, Spain
| | - D Hornero-Méndez
- Department of Food Phytochemistry, Instituto de la Grasa, CSIC. Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1, E-41013, Sevilla, Spain
| | - S G Atienza
- Institute for Sustainable Agriculture, CSIC, Avda, Menéndez Pidal s/n, E-14004, Córdoba, Spain.
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4
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Tan X, Li H, Huang W, Ma W, Lu Y, Yan R. Enzymatic acylation improves the stability and bioactivity of lutein: Protective effects of acylated lutein derivatives on L-O2 cells upon H 2O 2-induced oxidative stress. Food Chem 2023; 410:135393. [PMID: 36621337 DOI: 10.1016/j.foodchem.2023.135393] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 12/22/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The instability of lutein has limited its wide application especially in the food industry. In this study, enzymatic acylation of lutein with divinyl adipate was investigated. Three new acylated lutein derivatives, lutein-3-O-adipate (compound 1), lutein-3'-O-adipate (compound 2) and lutein-di-adipate (compound 3), were identified and their stabilities and bioactivates were evaluated. Notably, compounds 1-3 showed better thermal, light stability and stronger scavenging capacity to ABTS radical cation (ABTS+) and hydroxyl radical (OH). Most importantly, these acylated lutein derivatives exhibited excellent protective effects on L-O2 cells upon hydrogen peroxide (H2O2)-induced oxidative stress. In particular, the acylated lutein derivative termed compound 3 prevented cellular oxidative stress via restraining the overproduction of reactive oxygen species (ROS), thereby increasing related antioxidant enzymes activity and inhibiting apoptosis by mitochondria pathway. Our research provides important insights into the application of acylated lutein derivatives in food, cosmetic, and pharmaceutical products.
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Affiliation(s)
- Xinjia Tan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
| | - Haimei Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China; College of Life Sciences, Guangzhou University, Guangzhou 510006, Guangdong, China
| | - Wenjing Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
| | - Wenwen Ma
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore.
| | - Rian Yan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China; College of Pharmacy, Jinan University, Guangzhou 510632, Guangdong, China.
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5
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Meléndez-Martínez AJ, Esquivel P, Rodriguez-Amaya DB. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Res Int 2023; 169:112773. [DOI: 10.1016/j.foodres.2023.112773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 04/08/2023]
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Requena-Ramírez MD, Rodríguez-Suárez C, Ávila CM, Palomino C, Hornero-Méndez D, Atienza SG. Bread Wheat Biofortification for Grain Carotenoid Content by Inter-Specific Breeding. Foods 2023; 12:foods12071365. [PMID: 37048186 PMCID: PMC10092970 DOI: 10.3390/foods12071365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/14/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Bread wheat has traditionally been selected for whitish derived flours. As a consequence, the current varieties carry carotenogenic alleles associated with low grain carotenoid. In contrast, high grain yellow pigment content (YPC) has been a major target in durum wheat programs since yellow colour is an important aesthetic factor for pasta production. Phytoene synthase 1 (Psy1) genes have an important role in the determination of the carotenoid content in wheat. In this work, we have transferred the genes Psy1-A1 and Psy1-B1 from durum to bread wheat by inter-specific hybridization in order to evaluate the combined effect of these genes for the improvement of grain carotenoid content, as well as the development of carotenoid-enriched bread wheat lines. Inter-specific breeding coupled with a MAS approach based on Psy1-A1 and Psy1-B1 alleles has allowed the development of bread wheat pre-breeding lines with enhanced grain carotenoid content (16-23% mean). These biofortified lines have the potential to become new varieties or to be used as recurrent parents in bread wheat breeding programs.
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Affiliation(s)
| | | | - Carmen M Ávila
- Área Mejora y Biotecnología, IFAPA-Centro Alameda del Obispo, Apdo. 3092, E-14080 Córdoba, Spain
| | - Carmen Palomino
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain
| | - Dámaso Hornero-Méndez
- Department of Food Phytochemistry, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra de Utrera, Km 1, E-41013 Sevilla, Spain
| | - Sergio G Atienza
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain
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7
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Niaz M, Zhang B, Zhang Y, Yan X, Yuan M, Cheng Y, Lv G, Fadlalla T, Zhao L, Sun C, Chen F. Genetic and molecular basis of carotenoid metabolism in cereals. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:63. [PMID: 36939900 DOI: 10.1007/s00122-023-04336-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Carotenoids are vital pigments for higher plants and play a crucial function in photosynthesis and photoprotection. Carotenoids are precursors of vitamin A synthesis and contribute to human nutrition and health. However, cereal grain endosperm contains a minor carotenoid measure and a scarce supply of provitamin A content. Therefore, improving the carotenoids in cereal grain is of major importance. Carotenoid content is governed by multiple candidate genes with their additive effects. Studies on genes related to carotenoid metabolism in cereals would increase the knowledge of potential metabolic steps of carotenoids and enhance the quality of crop plants. Recognizing the metabolism and carotenoid accumulation in various staple cereal crops over the last few decades has broadened our perspective on the interdisciplinary regulation of carotenogenesis. Meanwhile, the amelioration in metabolic engineering approaches has been exploited to step up the level of carotenoid and valuable industrial metabolites in many crops, but wheat is still considerable in this matter. In this study, we present a comprehensive overview of the consequences of biosynthetic and catabolic genes on carotenoid biosynthesis, current improvements in regulatory disciplines of carotenogenesis, and metabolic engineering of carotenoids. A panoptic and deeper understanding of the regulatory mechanisms of carotenoid metabolism and genetic manipulation (genome selection and gene editing) will be useful in improving the carotenoid content of cereals.
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Affiliation(s)
- Mohsin Niaz
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Bingyang Zhang
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Yixiao Zhang
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Xiangning Yan
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Minjie Yuan
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - YongZhen Cheng
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Guoguo Lv
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Tarig Fadlalla
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, China
- Faculty of Agriculture, Nile valley University, Atbara, 346, Sudan
| | - Lei Zhao
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Congwei Sun
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Feng Chen
- National Key Laboratory of Wheat and Maize Crop Science / CIMMYT-China Wheat and Maize Joint Research Center /Agronomy College, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China.
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8
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Padhy AK, Kaur P, Singh S, Kashyap L, Sharma A. Colored wheat and derived products: key to global nutritional security. Crit Rev Food Sci Nutr 2022; 64:1894-1910. [PMID: 36069286 DOI: 10.1080/10408398.2022.2119366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
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Affiliation(s)
| | | | | | | | - Achla Sharma
- Punjab Agricultural University, Ludhiana, Punjab, India
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9
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Requena-Ramírez MD, Rodríguez-Suárez C, Flores F, Hornero-Méndez D, Atienza SG. Marker-Trait Associations for Total Carotenoid Content and Individual Carotenoids in Durum Wheat Identified by Genome-Wide Association Analysis. PLANTS 2022; 11:plants11152065. [PMID: 35956543 PMCID: PMC9370666 DOI: 10.3390/plants11152065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 12/02/2022]
Abstract
Yellow pigment content is one of the main traits considered for grain quality in durum wheat (Triticum turgidum L.). The yellow color is mostly determined by carotenoid pigments, lutein being the most abundant in wheat endosperm, although zeaxanthin, α-carotene and β-carotene are present in minor quantities. Due to the importance of carotenoids in human health and grain quality, modifying the carotenoid content and profile has been a classic target. Landraces are then a potential source for the variability needed for wheat breeding. In this work, 158 accessions of the Spanish durum wheat collection were characterized for carotenoid content and profile and genotyped using the DArTSeq platform for association analysis. A total of 28 marker-trait associations were identified and their co-location with previously described QTLs and candidate genes was studied. The results obtained confirm the importance of the widely described QTL in 7B and validate the QTL regions recently identified by haplotype analysis for the semolina pigment. Additionally, copies of the Zds and Psy genes on chromosomes 7B and 5B, respectively, may have a putative role in determining zeaxanthin content. Finally, genes for the methylerythritol 4-phosphate (MEP) and isopentenyl diphosphate (IPPI) carotenoid precursor pathways were revealed as additional sources of untapped variation for carotenoid improvement.
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Affiliation(s)
| | | | - Fernando Flores
- Departamento de Ciencias Agroforestales, E.T.S.I. Campus El Carmen, Universidad de Huelva, Avda. Fuerzas Armadas, S/N, 21007 Huelva, Spain
| | - Dámaso Hornero-Méndez
- Departamento de Fitoquímica de los Alimentos, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra de Utrera, Km 1, 41013 Sevilla, Spain
| | - Sergio G. Atienza
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, S/N, 14004 Córdoba, Spain
- Correspondence:
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10
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Bhat NA, Wani IA, Hamdani AM, Gani A. Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2479-2491. [PMID: 35602433 PMCID: PMC9114210 DOI: 10.1007/s13197-021-05267-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2021] [Accepted: 09/12/2021] [Indexed: 06/03/2023]
Abstract
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25-14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05267-2.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | | | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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11
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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12
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Rodríguez-Suárez C, Requena-Ramírez MD, Hornero-Méndez D, Atienza SG. The breeder's tool-box for enhancing the content of esterified carotenoids in wheat: From extraction and profiling of carotenoids to marker-assisted selection of candidate genes. Methods Enzymol 2022; 671:99-125. [DOI: 10.1016/bs.mie.2021.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Suchowilska E, Wiwart M, Przybylska-Balcerek A, Stuper-Szablewska K. The profile of bioactive compounds in the grain of various x Tritordeum genotypes. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103352] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Ávila CM, Rodríguez-Suárez C, Atienza SG. Tritordeum: Creating a New Crop Species-The Successful Use of Plant Genetic Resources. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10051029. [PMID: 34065483 PMCID: PMC8161160 DOI: 10.3390/plants10051029] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/12/2021] [Accepted: 05/18/2021] [Indexed: 05/09/2023]
Abstract
Hexaploid tritordeum is the amphiploid derived from the cross between the wild barley Hordeum chilense and durum wheat. This paper reviews the main advances and achievements in the last two decades that led to the successful development of tritordeum as a new crop. In particular, we summarize the progress in breeding for agronomic performance, including the potential of tritordeum as a genetic bridge for wheat breeding; the impact of molecular markers in genetic studies and breeding; and the progress in quality and development of innovative food products. The success of tritordeum as a crop shows the importance of the effective utilization of plant genetic resources for the development of new innovative products for agriculture and industry. Considering that wild plant genetic resources have made possible the development of this new crop, the huge potential of more accessible resources, such as landraces conserved in gene banks, goes beyond being sources of resistance to biotic and abiotic stresses. In addition, the positive result of tritordeum also shows the importance of adequate commercialization strategies and demonstrative experiences aimed to integrate the whole food chain, from producers to end-point sellers, in order to develop new products for consumers.
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Affiliation(s)
- Carmen M. Ávila
- Área Genómica y Biotecnología, IFAPA—Centro Alameda del Obispo, Apdo 3092, 14080 Córdoba, Spain;
| | | | - Sergio G. Atienza
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain;
- Correspondence:
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Requena-Ramírez MD, Hornero-Méndez D, Rodríguez-Suárez C, Atienza SG. Durum Wheat ( Triticum durum L.) Landraces Reveal Potential for the Improvement of Grain Carotenoid Esterification in Breeding Programs. Foods 2021; 10:foods10040757. [PMID: 33918139 PMCID: PMC8067221 DOI: 10.3390/foods10040757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 12/23/2022] Open
Abstract
Carotenoids are essential in the human diet for their important functions in health. Besides, they are responsible for the yellow pigments desirable for industrial quality in durum wheat. The remarkable carotenoid content of durum wheat endosperm is mostly due to lutein. However, lutein esters have not been previously detected in durum wheat as in other cereals such as common wheat, tritordeum or Hordeum chilense. Esterification increases carotenoid stability and allows greater retention and accumulation through the food chain. Therefore, carotenoid esterification is revealed as a new key target in breeding. We characterized the carotenoid profile of 156 accessions of the Spanish durum wheat collection, searching for landraces with esterification ability. Interestingly, four accessions produced lutein monoesters and diesters. Also, traces of lutein monoesters were detected in eleven accessions. The identification of the first durum wheat accessions with esterification ability reported herein is a remarkable advance for carotenoid biofortification. Furthermore, variation for the relative content of zeaxanthin, α-carotene and β-carotene was also observed. This diversity for the β,ε and β,β branches of the carotenogenic pathway also represents a new opportunity for breeding for specific carotenoids in biofortification programs.
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Affiliation(s)
| | - Dámaso Hornero-Méndez
- Department of Food Phytochemistry, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra de Utrera, Km 1, E-41013 Sevilla, Spain;
| | - Cristina Rodríguez-Suárez
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain; (M.D.R.-R.); (C.R.-S.)
| | - Sergio G. Atienza
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain; (M.D.R.-R.); (C.R.-S.)
- Correspondence:
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Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli-Brahm P, Marounek M, Olmedilla-Alonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek LV, O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr 2021; 62:1999-2049. [PMID: 33399015 DOI: 10.1080/10408398.2020.1867959] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Filippos Bantis
- Department of Horticulture, Aristotle University, Thessaloniki, Greece
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany
| | - Grethe Iren A Borge
- Fisheries and Aquaculture Research, Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Anette Bysted
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - M Pilar Cano
- Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - M Graça Dias
- Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal
| | | | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | | | | | | | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Vera Lavelli
- DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Paula Mapelli-Brahm
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Adela Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | | | | | | | - Lieven Van Meulebroek
- Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Nora O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Bhat NA, Wani IA, Hamdani AM. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon 2020; 6:e03042. [PMID: 31989047 PMCID: PMC6970156 DOI: 10.1016/j.heliyon.2019.e03042] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/20/2019] [Accepted: 12/11/2019] [Indexed: 11/13/2022] Open
Abstract
The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40–6.21 and 33.20–33.40 respectively, and that of crude lycopene (CL) in the range of 5.18–5.24 and 32.50–34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54–0.72 mg GAE/g) and CL (0.46–0.59 mg GAE/g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India
| | - Afshan Mumtaz Hamdani
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India.,Women's College, M.A. Road, Srinagar, 190006, India
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Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method. Food Chem 2020; 304:125427. [DOI: 10.1016/j.foodchem.2019.125427] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 08/13/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
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Distribution of bioactive compounds in pearled fractions of tritordeum. Food Chem 2019; 301:125228. [DOI: 10.1016/j.foodchem.2019.125228] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 07/18/2019] [Accepted: 07/21/2019] [Indexed: 01/13/2023]
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20
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Trono D. Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing. PLANTS (BASEL, SWITZERLAND) 2019; 8:E551. [PMID: 31795124 PMCID: PMC6963595 DOI: 10.3390/plants8120551] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/20/2019] [Accepted: 11/27/2019] [Indexed: 01/09/2023]
Abstract
Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.
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Affiliation(s)
- Daniela Trono
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di ricerca Cerealicoltura e Colture Industriali, S.S. 673, Km 25,200, 71122 Foggia, Italy
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21
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Mattera MG, Hornero-Méndez D, Atienza SG. Carotenoid content in tritordeum is not primarily associated with esterification during grain development. Food Chem 2019; 310:125847. [PMID: 31732244 DOI: 10.1016/j.foodchem.2019.125847] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 12/22/2022]
Abstract
Tritordeums show a significant proportion of lutein esters which increases carotenoid stability and retention throughout the food chain. Esterification is a common means of carotenoid sequestration. A putative association between lutein esters formation acting as a metabolic sink during early stages of grain development and the high carotenoid content of tritordeums is analyzed in this work. Compared to wheat, tritordeums accumulated significantly higher lutein contents from 20 days post anthesis (dpa) but lutein esters were not detected until 36 dpa. Thus esterification is not acting as a metabolific sink before 36 dpa. The presence of lutein esters at late stages of grain development may have a complementary role in carotenoid accumulation by reducing and/or counteracting their catabolism. The differences for lutein esterification among tritordeums suggest the existence of diversity for xanthophyll acyl transferases that could be exploited to increase lutein retention in this cereal and through the food chain.
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Affiliation(s)
- M G Mattera
- Institute for Sustainable Agriculture, CSIC, Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - D Hornero-Méndez
- Departament of Food Phytochemistry, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, Km 1, E-41013 Sevilla, Spain
| | - S G Atienza
- Institute for Sustainable Agriculture, CSIC, Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
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22
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Li H, Zhao C, Tian H, Yang Y, Li W. Liquid–Liquid Microextraction Based on Acid–Base-Induced Deep Eutectic Solvents for Determination of β-Carotene and Lycopene in Fruit Juices. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01639-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Bhat NA, Wani IA, Hamdani AM, Gani A. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour. Food Chem 2019; 276:22-32. [DOI: 10.1016/j.foodchem.2018.09.170] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 09/26/2018] [Accepted: 09/28/2018] [Indexed: 11/27/2022]
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24
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Klungboonkrong V, Lamsal BP, Phoungchandang S. Changes and degradation kinetics of some bioactive compounds in dried Orthosiphon aristatus (Java tea) leaves during elevated temperature storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:933-940. [PMID: 30009388 DOI: 10.1002/jsfa.9268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 06/13/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Orthosiphon aristatus is a traditional medicinal herb mostly used in Southeast Asia and which has many health benefits. Packaging types and storage temperatures were investigated in order to select the best conditions for producing high bioactive compounds (BC) from two kinds of dried O. aristatus leaves. RESULTS Blanched leaves were vacuum packed in polypropylene (PP) and aluminum foil laminated with polyethylene terephthalate and polyethylene (PET/Al/PE) and dried in a freeze dryer (B_FD) or heat pump-assisted dehumidified dryer (B_HPD60) at 60 °C prior to storage at 15, 25 and 35 °C for 6 months. Leaves in PET/Al/PE bags had higher total phenolic content (TPC), antioxidant activity (AOA) and BC than in PP bags (P ≤ 0.05). Storage at 15 °C retained the highest TPC and AOA in PET/Al/PE bags (P ≤ 0.05). The degradation kinetics for BC, sinensetin and eupatorin followed first-order kinetics. Half-lives (t1/2 ) for BC in PET/Al/PE were higher than in PP and were the highest at 15 °C for both packaging types. CONCLUSIONS Low temperature and PET/Al/PE bags provided the highest bioactive compound retention. The dried leaves from B_HPD60 and packed in PET/Al/PE bags had higher resistance to degradation of sinensetin than B_FD in PP bags. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Vorapong Klungboonkrong
- Department of Food Technology, Khon Kaen University, Khon Kaen, Thailand
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
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Carotenoid changes of colored-grain wheat flours during bun-making. Food Chem 2018; 277:725-734. [PMID: 30502209 DOI: 10.1016/j.foodchem.2018.11.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 10/25/2018] [Accepted: 11/01/2018] [Indexed: 11/21/2022]
Abstract
Colored-grain wheat genotypes were used in the preparation of flour, dough, buns, and buns stored for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and β-carotene, while antheraxanthin and α-carotene occurred only at negligible levels. The highest carotenoid contents were observed in yellow- and purple-grained genotypes. After the preparation of dough, total carotenoid content (TCC) decreased significantly by an average of 61.5%. Zeaxanthin was shown to be stable, whereas α-carotene was destroyed. In baked buns, the average decrease of TCC and all-E-lutein was lower than in unbaked dough. Greater decreases were recorded for esters, antheraxanthin, and β-carotene. After storing buns for 24 h at room temperature, approximately one-quarter of TCC observed in the original flour was preserved. Z-Isomers of lutein occurred in minor concentrations, but the degradation of this component, and that of zeaxanthin, was low, suggesting E- to Z-isomerization.
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Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius). EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800227] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures. Foods 2017; 6:foods6120111. [PMID: 29232927 PMCID: PMC5742779 DOI: 10.3390/foods6120111] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 11/28/2017] [Accepted: 12/06/2017] [Indexed: 11/16/2022] Open
Abstract
The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly, for both cereal genotypes, the thermal conditions favoured the synthesis of lutein esters, leading to an enhanced stability, slower degradation, and, subsequently, a greater carotenoid retention. The putative involvement of lipase enzymes in lutein esterification in flours is discussed, particularly regarding the preferential esterification of the hydroxyl group with linoleic acid at the 3' in the ε-ring of the lutein molecule. The negative effects of processing on carotenoid retention were less pronounced in durum wheat flours, which could be due to an increased esterifying activity (the de novo formation of diesterified xanthophylls was observed). Moreover, clear differences were observed for tritordeum depending on whether the lutein was in a free or esterified state. For instance, lutein-3'-O-monolinoleate showed a three-fold lower degradation rate than free lutein at 37 °C. In view of our results, we advise that the biofortification research aimed at increasing the carotenoid contents in cereals should be based on the selection of varieties with an enhanced content of esterified xanthophylls.
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Paznocht L, Kotíková Z, Šulc M, Lachman J, Orsák M, Eliášová M, Martinek P. Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains. Food Chem 2017; 240:670-678. [PMID: 28946328 DOI: 10.1016/j.foodchem.2017.07.151] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 01/16/2023]
Abstract
Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, barley and tritordeum harvested in Czechia in 2014 and 2015. The highest carotenoid contents were found in yellow-grained tritordeum HT 439 (12.16μg/gDW), followed by blue-grained wheat V1-131-15 (7.46μg/gDW), and yellow-grained wheat TA 4024 (7.04μg/gDW). Comparing carotenoid contents, blue varieties had lower whereas purple ones had the same or higher levels than conventional bread wheat. Lutein was the main carotenoid found in wheat and tritordeum while zeaxanthin dominated in barley. The majority of cereals contained considerable levels of esterified forms (up to 61%) of which lutein esters prevailed. It was assessed that cereal genotype determines the proportion of free and esterified forms. High temperatures and drought during the growing season promoted carotenoid biosynthesis.
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Affiliation(s)
- Luboš Paznocht
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Zora Kotíková
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Miloslav Šulc
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Jaromír Lachman
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Matyáš Orsák
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Marie Eliášová
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787, 767 01 Kroměříž, Czech Republic.
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Mattera MG, Hornero-Méndez D, Atienza SG. Lutein ester profile in wheat and tritordeum can be modulated by temperature: Evidences for regioselectivity and fatty acid preferential of enzymes encoded by genes on chromosomes 7D and 7H ch. Food Chem 2016; 219:199-206. [PMID: 27765217 DOI: 10.1016/j.foodchem.2016.09.133] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 09/20/2016] [Accepted: 09/21/2016] [Indexed: 10/21/2022]
Abstract
The increase of lutein retention through the food chain is desirable for wheat breeding. Lutein esters are more stable than free lutein during post-harvest storage and two loci on chromosomes 7D and 7Hch are important for esterification. We investigated the effect of temperature during grain filling on carotenoid accumulation and lutein ester profile including fatty acid selectivity (palmitic vs. linoleic) and regioselectivity (esterification at positions 3 vs. 3'). Three different temperature regimes were assayed (controlled, semi-controlled and non-controlled). Lutein esters were more stable than free carotenoids in vivo and the enzymes encoded by chromosomes 7Hch and 7D are complementary. Indeed, they show differential preferences for the fatty acid (palmitic and linoleic, respectively) and regioselectivity (3 and 3', respectively). Besides, H. chilense has additional genes for esterification. Finally, the increase of temperature favoured the accumulation of lutein esters with linoleic acid and the synthesis of regioisomers at position 3'.
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Affiliation(s)
- M G Mattera
- Institute for Sustainable Agriculture (CSIC), E-14004 Córdoba, Spain; Department of Genetics, ETSIAM, University of Cordoba, Campus de Excelencia Internacional Agroalimentario, ceiA3, E-14071 Cordoba, Spain
| | - D Hornero-Méndez
- Department of Food Phytochemistry, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, E-41013 Sevilla, Spain
| | - S G Atienza
- Institute for Sustainable Agriculture (CSIC), E-14004 Córdoba, Spain.
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31
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Zhai S, Xia X, He Z. Carotenoids in Staple Cereals: Metabolism, Regulation, and Genetic Manipulation. FRONTIERS IN PLANT SCIENCE 2016; 7:1197. [PMID: 27559339 PMCID: PMC4978713 DOI: 10.3389/fpls.2016.01197] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Accepted: 07/27/2016] [Indexed: 05/02/2023]
Abstract
Carotenoids play a critical role in animal and human health. Animals and humans are unable to synthesize carotenoids de novo, and therefore rely upon diet as sources of these compounds. However, major staple cereals often contain only small amounts of carotenoids in their grains. Consequently, there is considerable interest in genetic manipulation of carotenoid content in cereal grain. In this review, we focus on carotenoid metabolism and regulation in non-green plant tissues, as well as genetic manipulation in staple cereals such as rice, maize, and wheat. Significant progress has been made in three aspects: (1) seven carotenogenes play vital roles in carotenoid regulation in non-green plant tissues, including 1-deoxyxylulose-5-phosphate synthase influencing isoprenoid precursor supply, phytoene synthase, β-cyclase, and ε-cyclase controlling biosynthesis, 1-hydroxy-2-methyl-2-(E)-butenyl 4-diphosphate reductase and carotenoid cleavage dioxygenases responsible for degradation, and orange gene conditioning sequestration sink; (2) provitamin A-biofortified crops, such as rice and maize, were developed by either metabolic engineering or marker-assisted breeding; (3) quantitative trait loci for carotenoid content on chromosomes 3B, 7A, and 7B were consistently identified, eight carotenogenes including 23 loci were detected, and 10 gene-specific markers for carotenoid accumulation were developed and applied in wheat improvement. A comprehensive and deeper understanding of the regulatory mechanisms of carotenoid metabolism in crops will be beneficial in improving our precision in improving carotenoid contents. Genomic selection and gene editing are emerging as transformative technologies for provitamin A biofortification.
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Affiliation(s)
- Shengnan Zhai
- National Wheat Improvement Center, Institute of Crop Science, Chinese Academy of Agricultural SciencesBeijing, China
| | - Xianchun Xia
- National Wheat Improvement Center, Institute of Crop Science, Chinese Academy of Agricultural SciencesBeijing, China
| | - Zhonghu He
- National Wheat Improvement Center, Institute of Crop Science, Chinese Academy of Agricultural SciencesBeijing, China
- International Maize and Wheat Improvement Center, Chinese Academy of Agricultural SciencesBeijing, China
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Atanasova-Penichon V, Barreau C, Richard-Forget F. Antioxidant Secondary Metabolites in Cereals: Potential Involvement in Resistance to Fusarium and Mycotoxin Accumulation. Front Microbiol 2016; 7:566. [PMID: 27148243 PMCID: PMC4840282 DOI: 10.3389/fmicb.2016.00566] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 04/04/2016] [Indexed: 11/26/2022] Open
Abstract
Gibberella and Fusarium Ear Rot and Fusarium Head Blight are major diseases affecting European cereals. These diseases are mainly caused by fungi of the Fusarium genus, primarily Fusarium graminearum and Fusarium verticillioides. These Fusarium species pose a serious threat to food safety because of their ability to produce a wide range of mycotoxins, including type B trichothecenes and fumonisins. Many factors such as environmental, agronomic or genetic ones may contribute to high levels of accumulation of mycotoxins in the grain and there is an urgent need to implement efficient and sustainable management strategies to reduce mycotoxin contamination. Actually, fungicides are not fully efficient to control the mycotoxin risk. In addition, because of harmful effects on human health and environment, their use should be seriously restricted in the near future. To durably solve the problem of mycotoxin accumulation, the breeding of tolerant genotypes is one of the most promising strategies for cereals. A deeper understanding of the molecular mechanisms of plant resistance to both Fusarium and mycotoxin contamination will shed light on plant-pathogen interactions and provide relevant information for improving breeding programs. Resistance to Fusarium depends on the plant ability in preventing initial infection and containing the development of the toxigenic fungi while resistance to mycotoxin contamination is also related to the capacity of plant tissues in reducing mycotoxin accumulation. This capacity can result from two mechanisms: metabolic transformation of the toxin into less toxic compounds and inhibition of toxin biosynthesis. This last mechanism involves host metabolites able to interfere with mycotoxin biosynthesis. This review aims at gathering the latest scientific advances that support the contribution of grain antioxidant secondary metabolites to the mechanisms of plant resistance to Fusarium and mycotoxin accumulation.
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Affiliation(s)
| | - Christian Barreau
- MycSA, Institut National de la Recherche Agronomique Villenave d'Ornon, France
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Sricharoen P, Limchoowong N, Techawongstien S, Chanthai S. A novel extraction method for β-carotene and other carotenoids in fruit juices using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets. Food Chem 2016; 203:386-393. [PMID: 26948629 DOI: 10.1016/j.foodchem.2016.02.093] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 12/22/2015] [Accepted: 02/13/2016] [Indexed: 12/11/2022]
Abstract
Green extraction using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets (AA-LDS-LLME-SFOD) prior to spectrophotometry was successfully applied for quantitation of carotenoids in fruit juices. Under optimal conditions, β-carotene could be quantified with a linear response up to a concentration of 60 μg mL(-1). The procedure was performed in a microcentrifuge tube with 40 μL of 1-dodecanol as the extraction solvent and a 1.0 mL juice sample containing 8% NaCl under seven extraction cycles of air pumping by syringe. This method was validated based on linearity (0.2-30 μg mL(-1), R(2) 0.998), limit of detection (0.04 μg mL(-1)) and limit of quantification (0.13 μg mL(-1)). The precision, expressed as the relative standard deviation (RSD) of the calibration curve slope (n=12), for inter-day and intra-day analysis was 4.85% and 7.92%, respectively. Recovery of β-carotene was in the range of 93.6-101.5%. The newly proposed method is simple, rapid and environmentally friendly, particularly as a useful screening test for food analysis.
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Affiliation(s)
- Phitchan Sricharoen
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nunticha Limchoowong
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Suchila Techawongstien
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Saksit Chanthai
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
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