Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

Paznocht, Luboš; Kotíková, Zora; Šulc, Miloslav; Lachman, J.; Orsák, Matyáš; Eliášová, Marie; Martinek, Petr

doi:10.1016/j.foodchem.2017.07.151

Cited by 79 publications

(51 citation statements)

References 39 publications

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“…They are natural pigments characterized that can be classified in two main types of compounds, namely carotenes (lycopene and β-carotene) and xantophylls (zeaxanthin and lutein) [39]. It is important to take into account that the content of carotenoids in plant foods varies depending on the cultivar, the geographical origin and the environmental factors, it has been suggested that high temperatures and drought during the growing season promoted carotenoid biosynthesis in cereal grains [40,41]. Moreover, carotenoids are heterogeneously distributed in the wheat grain, being the endosperm the highest in lutein, whereas the outer layers of the kernel are richer in zeaxanthin and β-carotene [42].…”

Section: Tocopherolsmentioning

confidence: 99%

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

et al. 2020

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Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.

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Section: Tocopherolsmentioning

confidence: 99%

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

et al. 2020

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“…Colored wheat, which is rich in anthocyanin content (AC) in the pericarp (purple wheat) or aleurone layer (blue wheat) compared with that of common-colored wheat (white or red wheat) [11,12], can play a significant role in the prevention of various diseases associated with oxidative stress [13,14,15]. However, colored wheat germplasm resources, especially those with both optimal quality-and yield-related traits and availability for large-scale planting, are still lacking [5].…”

Section: Introductionmentioning

confidence: 99%

Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input

Fan

Wang

et al. 2020

PLoS ONE

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Colored wheat is a valuable resource that is rich in anthocyanins and minerals and thus contributes additional nutritional value to a healthy human diet. However, the effects of nitrogen fertilization on anthocyanin content (AC) and the balance between quality and yield still merit discussion. In this study, blue, purple, and common-colored wheat genotypes were used to investigate three nutrient quality traits, seven processing quality traits, three yield traits and seven grain morphology traits at three nitrogen levels in two years to excavate their possible plasticity under low-nitrogen stress and the tradeoffs among these traits. The highest AC was found in the blue genotypes followed by the purple genotypes. Analysis of variance (ANOVA) showed that AC could be significantly increased by reducing N application, especially in the purple genotypes. Therefore, growing colored wheat with low nitrogen input could allow efficient harvesting of grain with higher AC. However, the other nutrient quality traits and most processing quality traits were observed to decrease under low-nitrogen (LN) stress. Additionally, a correlation analysis indicated that the nutrient quality traits had stable tradeoffs with thousand kernel weight at all N levels because of the significantly negative correlations among them. Therefore, the additive main effect and multiplicative interaction (AMMI) model was used to further identify the most suitable colored genotypes with the best yield potential and also nutrient quality relative characteristics under LN stress. The blue lines Lanmai2999 and purple varieties Zhongkezinuomai 168 were found to be specifically adapted to LN stress with the highest AC values and showed stable performance in the other nutrient quality-and yield-related features. To further investigate the possible mechanism of anthocyanin accumulation in response to reduced N application, the expression of four genes (TaCHS, TaFDR, TaCHI and TaANS) involved in the anthocyanin synthesis pathway was evaluated. All four genes were downregulated under high nitrogen fertilizer application, indicating that anthocyanin synthesis in colored wheat might be inhibited by nitrogen fertilizer. Therefore, this research provided information for optimizing nitrogen fertilizer management in producing colored wheat and also demonstrated that it is efficient and economical to plant colored wheat genotypes in nitrogen-poor areas for use in

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“…The Chl t pigments are strong natural antioxidants acting as free radical scavengers [13], and the Car pigments are associated with age-related eye diseases [14]. Studies have revealed that the Chl t and Car content in barley varies with the species, cultivars, cultivation pattern, and temperature [15]. In this study, six barley cultivars were grown under the same conditions, thus excluding the influence of the environment and other factors.…”

Section: Discussionmentioning

confidence: 99%

Phytochemical Constituents and Antioxidant Enzyme Activity Profiles of Different Barley (Hordeum Vulgare L.) Cultivars at Different Developmental Stages

et al. 2019

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Barley grass possesses high nutritional value and antioxidant properties. In this study, the phytochemical constituents and antioxidant enzyme activities in six cultivars of barley grass were explored at three developmental stages: tillering, jointing, and booting stages. Total chlorophyll (Chl t) and carotenoid (Car) content, chlorophyll a/b (Chl a/b) ratio, total nitrogen nutrition (TNN), and total soluble protein (TSP) content, and superoxide dismutase (SOD), peroxidase (POD), and polyphenol oxidase (PPO) activities were assayed. The results indicated that the cultivar × development interaction was significant and that developmental stage was the main factor affecting the parameters studied. Cultivars had a negligible effect on these parameters, which varied with the developmental stages. In the tillering stage, Chl t and Car content, TNN, and POD activity achieved their highest value; in the jointing stage, SOD activity peaked; in the booting stage, Chl a/b ratio, TSP content, and PPO activity showed their highest values. TNN showed a negative correlation with TSP. Compared with those in the jointing, Chl t, Car, TSP, TNN content, Chl a/b ratio, and POD and PPO activities increased in the booting and the tillering stages, whereas SOD activity decreased. The differences in phytochemical constituents and antioxidant enzyme activities in barley grass were mainly correlated with the developmental stages. The aim of this study was to demonstrate the influence of developmental stages of barley grass on its phytochemical profile and antioxidant activities. Our results will help understand the mechanism of action of barley grass and provide theoretical support for the therapeutic application of barley grass.

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Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

Cited by 79 publications

References 39 publications

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input

Phytochemical Constituents and Antioxidant Enzyme Activity Profiles of Different Barley (Hordeum Vulgare L.) Cultivars at Different Developmental Stages

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