Effect of long-term storage on the free and esterified carotenoids in durum wheat (Triticum turgidum conv. durum) and tritordeum (× Tritordeum Ascherson et Graebner) grains

55 Páginas; 8 Figuras; 5 TablasThe effect of long-term storage on the carotenoid composition in durum wheat and tritordeum grains was studied. Total carotenoid (mainly lutein) content decreased according to a temperature dependent first-order degradative kinetic model. The carotenoid retention was similar in both genotypes at the lower temperatures (71–73% at − 32 °C, 70% at 6 °C and 55–56% at 20 °C), whereas at the higher temperatures the pigment retention was higher in tritordeum (42% at 37 °C; 10% at 50 °C) than durum wheat (23% at 37 °C; 1% at 50 °C), probably due to the greater proportion of esterified xanthophylls. A clear difference between free and esterified pigments was observed, with smaller losses and slower degradation (higher stability) observed for the latter. The xanthophyll esterification process was highly specific and had a significant effect on the carotenoid stability according to the fatty acids involved in the esterification and their position on the lutein molecule. The results were consistent with a degradation process in which the carotenoid behavior is influenced by the chemical structure. Xanthophyll esterification can be promoted by environmental conditions, regardless of the cereal genotype, and is a powerful tool to modulate the carotenoid profile in cereals.We are grateful to Dr. Sergio G. Atienza (IAS-CSIC) for providing the plant material. This work was supported by funding from the Ministerio de Ciencia e Innovación (Spanish Government, Project AGL2010-14850/ALI) and the Consejería de Economía, Innovación, Ciencia y Empleo (Junta de Andalucía, Project P08-AGR-03477). EMO was the recipient of a JAE-Predoctoral grant (CSIC) co-financed by the ESF. Authors are members of the IBERCAROT Network funded by CYTED (ref. 112RT0445).Peer reviewe