To evaluate the effect of storage temperature, the degradation kinetics of carotenoids in wholemeal and white flour of einkorn cv Monlis and bread wheat cv Serio, stored at -20, 5, 20, 30 and 38 °C, was assessed by normal-phase HPLC. In Monlis carotenoids content (8.1 and 9.8 mg/kg for wholemeal and white flour, respectively) was eight-fold higher than in Serio (1.0 and 1.1 mg/kg). Only lutein and zeaxanthin were detected in bread wheat, while significant quantities of ( and )-carotene and -cryptoxanthin were observed in einkorn. Carotenoids degradation was influenced by temperature and time, following first order kinetics. The degradation rate was similar in wholemeal and white flour; however, loss of lutein and total carotenoids was faster in Serio than in Monlis. The activation energy Ea ranged from 35.2 to 52.5 kJ/mol. Temperatures not exceeding 20 °C better preserve carotenoids content and are recommended for long-term storage.
|Titolo:||Kinetics of Carotenoids Degradation During the Storage of Einkorn (Triticum monococcum L. ssp. monococcum) and Breadwheat (Triticum aestivum L. ssp. aestivum) Flours|
HIDALGO VIDAL, ALYSSA MARIEL (Primo)
|Parole Chiave:||Bread wheat; Carotenoids; Einkorn; Kinetics; Storage; Triticum|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2008|
|Digital Object Identifier (DOI):||10.1021/jf802448t|
|Appare nelle tipologie:||01 - Articolo su periodico|