Higher concentrations of 13- Z- and 9- Z-zeaxanthin were identified in puffed grains (2× and 37× on average). Both technologies induced E-to Z-isomerization of all- E-lutein and puffing also of all- E-zeaxanthin. The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29.5 and 22.1%). Zeaxanthin was shown to be the most stable among all detected carotenoids (30.8 and 48.7% was preserved). The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, α- and β-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw material. Colored-grain wheats were used for extrusion and kernel puffing. Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.).
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