Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual an...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Mellado-Ortega, Elena [verfasserIn] Hornero-Méndez, Dámaso

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Rechteinformationen:	Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.

Schlagwörter:	Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 192(2016), Seite 714-723
Übergeordnetes Werk:	volume:192 ; year:2016 ; pages:714-723

Links:	Volltext Link aufrufen

DOI / URN:	10.1016/j.foodchem.2015.07.057

Katalog-ID:	OLC1971761745

Internformat


LEADER	01000caa a2200265 4500
001	OLC1971761745
003	DE-627
005	20230517004446.0
007	tu
008	160308s2016 xx \|\|\|\|\| 00\| \|\|eng c
024	7		\|a 10.1016/j.foodchem.2015.07.057 \|2 doi
028	5	2	\|a PQ20161012
035			\|a (DE-627)OLC1971761745
035			\|a (DE-599)GBVOLC1971761745
035			\|a (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0
035			\|a (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
082	0	4	\|a 540 \|a 660 \|q DE-600
084			\|a 58.34 \|2 bkl
084			\|a 58.00 \|2 bkl
100	1		\|a Mellado-Ortega, Elena \|e verfasserin \|4 aut
245	1	0	\|a Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
264		1	\|c 2016
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
520			\|a This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.
540			\|a Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.
650		4	\|a Lutein - analysis
650		4	\|a Poaceae - genetics
650		4	\|a Edible Grain - chemistry
650		4	\|a Triticum - chemistry
650		4	\|a Xanthophylls - metabolism
650		4	\|a Poaceae - metabolism
650		4	\|a Triticum - metabolism
650		4	\|a Whole Grains - chemistry
650		4	\|a Poaceae - chemistry
650		4	\|a Flour - analysis
650		4	\|a Carotenoids - analysis
650		4	\|a Triticum - genetics
700	1		\|a Hornero-Méndez, Dámaso \|4 oth
773	0	8	\|i Enthalten in \|t Food chemistry \|d Amsterdam [u.a.] : Elsevier, 1976 \|g 192(2016), Seite 714-723 \|w (DE-627)129611751 \|w (DE-600)243123-3 \|w (DE-576)015107418 \|x 0308-8146 \|7 nnns
773	1	8	\|g volume:192 \|g year:2016 \|g pages:714-723
856	4	1	\|u http://dx.doi.org/10.1016/j.foodchem.2015.07.057 \|3 Volltext
856	4	2	\|u http://www.ncbi.nlm.nih.gov/pubmed/26304402
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_70
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4219
936	b	k	\|a 58.34 \|q AVZ
936	b	k	\|a 58.00 \|q AVZ
951			\|a AR
952			\|d 192 \|j 2016 \|h 714-723

Indexfelder

author_variant	e m o emo
matchkey_str	article:03088146:2016----::aoeodvltodrnsottrgproodrmhatiiutriucndrmntiodutiodu
hierarchy_sort_str	2016
bklnumber	58.34 58.00
publishDate	2016
allfields	10.1016/j.foodchem.2015.07.057 doi PQ20161012 (DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Mellado-Ortega, Elena verfasserin aut Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics Hornero-Méndez, Dámaso oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 192(2016), Seite 714-723 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:192 year:2016 pages:714-723 http://dx.doi.org/10.1016/j.foodchem.2015.07.057 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26304402 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 192 2016 714-723
spelling	10.1016/j.foodchem.2015.07.057 doi PQ20161012 (DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Mellado-Ortega, Elena verfasserin aut Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics Hornero-Méndez, Dámaso oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 192(2016), Seite 714-723 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:192 year:2016 pages:714-723 http://dx.doi.org/10.1016/j.foodchem.2015.07.057 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26304402 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 192 2016 714-723
allfields_unstemmed	10.1016/j.foodchem.2015.07.057 doi PQ20161012 (DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Mellado-Ortega, Elena verfasserin aut Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics Hornero-Méndez, Dámaso oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 192(2016), Seite 714-723 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:192 year:2016 pages:714-723 http://dx.doi.org/10.1016/j.foodchem.2015.07.057 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26304402 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 192 2016 714-723
allfieldsGer	10.1016/j.foodchem.2015.07.057 doi PQ20161012 (DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Mellado-Ortega, Elena verfasserin aut Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics Hornero-Méndez, Dámaso oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 192(2016), Seite 714-723 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:192 year:2016 pages:714-723 http://dx.doi.org/10.1016/j.foodchem.2015.07.057 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26304402 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 192 2016 714-723
allfieldsSound	10.1016/j.foodchem.2015.07.057 doi PQ20161012 (DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum DE-627 ger DE-627 rakwb eng 540 660 DE-600 58.34 bkl 58.00 bkl Mellado-Ortega, Elena verfasserin aut Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics Hornero-Méndez, Dámaso oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 192(2016), Seite 714-723 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:192 year:2016 pages:714-723 http://dx.doi.org/10.1016/j.foodchem.2015.07.057 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26304402 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 192 2016 714-723
language	English
source	Enthalten in Food chemistry 192(2016), Seite 714-723 volume:192 year:2016 pages:714-723
sourceStr	Enthalten in Food chemistry 192(2016), Seite 714-723 volume:192 year:2016 pages:714-723
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Mellado-Ortega, Elena @@aut@@ Hornero-Méndez, Dámaso @@oth@@
publishDateDaySort_date	2016-01-01T00:00:00Z
hierarchy_top_id	129611751
dewey-sort	3540
id	OLC1971761745
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1971761745</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230517004446.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160308s2016 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2015.07.057</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20161012</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1971761745</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1971761745</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mellado-Ortega, Elena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lutein - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - genetics</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Edible Grain - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Xanthophylls - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Whole Grains - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flour - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carotenoids - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - genetics</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hornero-Méndez, Dámaso</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">192(2016), Seite 714-723</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:192</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:714-723</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2015.07.057</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/26304402</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">192</subfield><subfield code="j">2016</subfield><subfield code="h">714-723</subfield></datafield></record></collection>
author	Mellado-Ortega, Elena
spellingShingle	Mellado-Ortega, Elena ddc 540 bkl 58.34 bkl 58.00 misc Lutein - analysis misc Poaceae - genetics misc Edible Grain - chemistry misc Triticum - chemistry misc Xanthophylls - metabolism misc Poaceae - metabolism misc Triticum - metabolism misc Whole Grains - chemistry misc Poaceae - chemistry misc Flour - analysis misc Carotenoids - analysis misc Triticum - genetics Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
authorStr	Mellado-Ortega, Elena
ppnlink_with_tag_str_mv	@@773@@(DE-627)129611751
format	Article
dewey-ones	540 - Chemistry & allied sciences 660 - Chemical engineering
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0308-8146
topic_title	540 660 DE-600 58.34 bkl 58.00 bkl Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours Lutein - analysis Poaceae - genetics Edible Grain - chemistry Triticum - chemistry Xanthophylls - metabolism Poaceae - metabolism Triticum - metabolism Whole Grains - chemistry Poaceae - chemistry Flour - analysis Carotenoids - analysis Triticum - genetics
topic	ddc 540 bkl 58.34 bkl 58.00 misc Lutein - analysis misc Poaceae - genetics misc Edible Grain - chemistry misc Triticum - chemistry misc Xanthophylls - metabolism misc Poaceae - metabolism misc Triticum - metabolism misc Whole Grains - chemistry misc Poaceae - chemistry misc Flour - analysis misc Carotenoids - analysis misc Triticum - genetics
topic_unstemmed	ddc 540 bkl 58.34 bkl 58.00 misc Lutein - analysis misc Poaceae - genetics misc Edible Grain - chemistry misc Triticum - chemistry misc Xanthophylls - metabolism misc Poaceae - metabolism misc Triticum - metabolism misc Whole Grains - chemistry misc Poaceae - chemistry misc Flour - analysis misc Carotenoids - analysis misc Triticum - genetics
topic_browse	ddc 540 bkl 58.34 bkl 58.00 misc Lutein - analysis misc Poaceae - genetics misc Edible Grain - chemistry misc Triticum - chemistry misc Xanthophylls - metabolism misc Poaceae - metabolism misc Triticum - metabolism misc Whole Grains - chemistry misc Poaceae - chemistry misc Flour - analysis misc Carotenoids - analysis misc Triticum - genetics
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	d h m dhm
hierarchy_parent_title	Food chemistry
hierarchy_parent_id	129611751
dewey-tens	540 - Chemistry 660 - Chemical engineering
hierarchy_top_title	Food chemistry
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129611751 (DE-600)243123-3 (DE-576)015107418
title	Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
ctrlnum	(DE-627)OLC1971761745 (DE-599)GBVOLC1971761745 (PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0 (KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum
title_full	Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
author_sort	Mellado-Ortega, Elena
journal	Food chemistry
journalStr	Food chemistry
lang_code	eng
isOA_bool	false
dewey-hundreds	500 - Science 600 - Technology
recordtype	marc
publishDateSort	2016
contenttype_str_mv	txt
container_start_page	714
author_browse	Mellado-Ortega, Elena
container_volume	192
class	540 660 DE-600 58.34 bkl 58.00 bkl
format_se	Aufsätze
author-letter	Mellado-Ortega, Elena
doi_str_mv	10.1016/j.foodchem.2015.07.057
dewey-full	540 660
title_sort	carotenoid evolution during short-storage period of durum wheat (triticum turgidum conv. durum) and tritordeum (×tritordeum ascherson et graebner) whole-grain flours
title_auth	Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
abstract	This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.
abstractGer	This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.
abstract_unstemmed	This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219
title_short	Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
url	http://dx.doi.org/10.1016/j.foodchem.2015.07.057 http://www.ncbi.nlm.nih.gov/pubmed/26304402
remote_bool	false
author2	Hornero-Méndez, Dámaso
author2Str	Hornero-Méndez, Dámaso
ppnlink	129611751
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth
doi_str	10.1016/j.foodchem.2015.07.057
up_date	2024-07-03T20:40:48.116Z
_version_	1803591874633531392
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1971761745</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230517004446.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160308s2016 xx \|\|\|\|\| 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2015.07.057</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20161012</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1971761745</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1971761745</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1300-f8a7e5f39206ed3f050e467f622907fa222880898fc06dcc68349165301aa1cf0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0039580320160000192000000714carotenoidevolutionduringshortstorageperiodofdurum</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mellado-Ortega, Elena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lutein - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - genetics</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Edible Grain - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Xanthophylls - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Whole Grains - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Poaceae - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flour - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Carotenoids - analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - genetics</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hornero-Méndez, Dámaso</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">192(2016), Seite 714-723</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:192</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:714-723</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.foodchem.2015.07.057</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/26304402</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">192</subfield><subfield code="j">2016</subfield><subfield code="h">714-723</subfield></datafield></record></collection>
score	7.4008904

Nicht das Richtige dabei?

Schreiben Sie uns!

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?