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

Abstract

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.

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

“…Indeed, it can be considered a suitable vehicle for many nutrients and health-enhancing components. In a previous study, HCS is added to bread formulations to enhance its content of carotenoids [ 25 ]. HCS could also complement other bioactive compounds in wheat such as polyphenols and bioactive peptides.…”

“…In the current study, three bread formulations made from wheat/HCS at ratio of 85/15, 75/25, and 50/50 ( w / w ) were evaluated to probe the behavior of phenolic acids during the bread-making process in comparison with a control bread (100% wheat). Quality and nutrient contents of these products has been previously reported [ 25 ]. Significant changes in free and bound phenolic acids occurred during dough formation and oven baking ( Table 2 ).…”

“…Three low-fat muffin products were made from HCS alone or in blends with corn (HCS/corn 1:1 and 1:2, w / w ) to study the effect of baking process on phenolic acids and antioxidant properties. The HCS muffins are highly acceptable and considered a good source of carotenoids [ 25 ]. Corn was chosen with HCS to improve the appearance and nutritional profile of muffins, especially their content of carotenoids (e.g., lutein and zeaxanthin).…”

“…Three low-fat muffins were prepared from HCS flour alone or in blend with corn flour at ratio of 1:1 and 1:2 ( w / w ). The product ingredients and preparation and quality assessment were described in our previous publication [ 25 ]. All baking trials were made at least in triplicate and subsamples were taken at three technological steps, e.g., dry mix, batter or dough and freshly baked muffins or breads for monitoring changes in phenolic acids and antioxidants during baking process.…”

“…Since HCS is considered a promising functional food ingredient with potential health benefits [ 3 , 22 , 23 ] having several food applications in baking industry [ 24 ], the current study aimed to investigate the effect of baking on phenolic acids and antioxidant properties in breads and muffins made from blends of HCS, wheat, and corn. In a previous study, we investigated changes in carotenoids in those products during baking and their potential to boost consumption of lutein, the main carotenoid in HCS [ 25 ].…”