Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods

Zhao, Xin; Liu, Kehong; Zhu, Hong

doi:10.1080/87559129.2022.2027438

Cited by 5 publications

(4 citation statements)

References 88 publications

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“…Three low-fat muffins (HCS, HCS/corn 1:1, and 1:2) were assessed based on their external and internal quality and nutrient content (Supplementary Table S1). Corn was incorporated into the muffin formulas due to its high concentration of carotenoids, especially lutein and zeaxanthin [22,30]. The three muffins were rated acceptable based on their height, and internal and external quality.…”

Section: Quality Of Muffins and Breadsmentioning

confidence: 99%

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Abdel‐Aal¹,

Mats²,

Rabalski³

2022

Molecules

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Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry mixing, dough/batter formation and oven baking. Carotenoids in products were quantified using UPLC and their identification was confirmed based on LC-MS/MS. Hairless canary seed and corn were fairly rich in carotenoids with a total content of 7.6 and 12.9 µg/g, respectively, compared with wheat (1.3 µg/g). Nineteen carotenoid compounds were identified, with all-trans lutein being the principal carotenoid in HCS followed by lutein 3-O-linoleate, lutein 3-O-oleate and lutein di-linoleate. There were significant reductions in carotenoids in muffin and bread products. It appears that batter or dough preparation causes more reductions in carotenoids than oven baking, probably due to enzymatic oxidation and degradation. Muffin-making resulted in lower lutein reductions compared with the bread-making process. The results suggest that muffins made from hairless canary seed alone or in blends with corn could boost the daily intake of lutein and/or zeaxanthin.

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Section: Quality Of Muffins and Breadsmentioning

confidence: 99%

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Abdel‐Aal¹,

Mats²,

Rabalski³

2022

Molecules

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“…Carotenoids in food production ferentiating cis isomers from the trans isomers throughout the processing procedure for characterization and analysis of carotenoids in biological and nutritional samples (Gupta et al, 2015;Zhao et al, 2022).…”

Section: Siddiqui Et Almentioning

confidence: 99%

Uses of carotenoid-rich ingredients to design functional foods: a review

Siddiqu¹,

Dini²,

Esmaeili³

et al. 2023

Journal of Food Bioactives

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Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized.

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“…fruits was added. Because carotenoids are heat-sensitive biomolecules, high performance liquid chromatography (HPLC) with photodiode-array detection was used as the method of analysis, this being the most appropriate analytical technique to date for their analysis [12,13].…”

Section: Introductionmentioning

confidence: 99%