Aging, Free Radicals, and Antioxidants in Wheat Seeds

Pinzino, Calogero; Capocchi, Antonella; Galleschi, Luciano; Saviozzi, F.; Nanni, Barbara; Zandomeneghi, Maurizio

doi:10.1021/jf980876d

Cited by 80 publications

(90 citation statements)

References 29 publications

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“…Carotenoid production in the seeds is a determinant for ABA production and seed dormancy (Taylor & Ramsay, 2005). In wheat grains, carotenoids are important antioxidants that limit the levels of free radicals and reduce the activities of degradative enzymes, thus avoiding the ageing of seeds (Pinzino, Nanni, & Zandomeneghi, 1999). Carotenoids protect the seed from deterioration and thereby contribute to a successful germination process.…”

Section: Introductionmentioning

confidence: 99%

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

Mellado-Ortega

Hornero‐Méndez

2016

Food Chemistry

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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.

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Section: Introductionmentioning

confidence: 99%

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

Mellado-Ortega

Hornero‐Méndez

2016

Food Chemistry

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“…When correlating it to the antioxidant properties of lutein, which helps fight the seed aging fighting free radicals and reactive oxygen species, leading to consequent reduction of this compound in the seed (Pinzino et al, 1999). Thus, it is suggested that lutein is the main carotenoid acting as an antioxidant after the physiological maturation of the grain.…”

Section: Resultsmentioning

confidence: 99%

Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)

et al. 2015

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Maize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (α-carotene + β-carotene), monohydroxilated carotenoids (β-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p≤0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest's initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage.

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“…[4]. When its level exceeds the body's natural ability to deal with the potentially cytotoxic species, various pathological situations such as cancer, stroke, neurodegeneration, and aging may result [5][6][7][8][9]. In plants, O 2 Á-is commonly generated under illumination of chloroplasts by the occasional transfer of an electron from an excited Chl molecule or photosystem I component, under conditions of high NADPH/NADP ratios, to molecular O 2 [10].…”

Section: Introductionmentioning

confidence: 99%

Carboxymethylcellulose–gelatin–superoxidase dismutase electrode for amperometric superoxide radical sensing

Kocabay

Emregül

Aras

et al. 2012

Bioprocess Biosyst Eng

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A novel, highly sensitive superoxide dismutase biosensor for the direct and simultaneous determination of superoxide radicals was developed by immobilization of superoxide dismutase within carboxymethylcellulose-gelatin on a Pt electrode surface. The parameters affecting the performance of the biosensor were investigated. The response of the CMC-G-SOD biosensor was proportional to O (2) (·-) concentration and the detection limit was 1.25 × 10(-3) mM with a correlation coefficient of 0.9994. The developed biosensor exhibited high analytical performance with wider linear range, high sensitivity and low response time. The biosensor retained 89.8% of its sensitivity after use for 80 days. The support system enhanced the immobilization of superoxide dismutase and promoted the electron transfer of superoxide dismutase minimizing its fouling effect. The biosensor was quite effective not only in detecting O (2) (·-) , but also in determining the antioxidant properties of acetylsalicylic acid-based drugs and the anti-radical activity of healthy and cancerous human brain tissues.

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Aging, Free Radicals, and Antioxidants in Wheat Seeds

Cited by 80 publications

References 29 publications

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

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

Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)

Carboxymethylcellulose–gelatin–superoxidase dismutase electrode for amperometric superoxide radical sensing

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