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Temperature effects on the carotenoid content of provitamin A‐biofortified maize kernels during four months of storage
Author(s) -
Davis Christopher,
Pixley Kevin V.,
Tanumihardjo Sherry A.
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.976.2
Subject(s) - carotenoid , biofortification , zeaxanthin , lutein , food science , vitamin , vitamin a deficiency , provitamin , crop , beta carotene , chemistry , carotene , biology , horticulture , botany , retinol , agronomy , micronutrient , biochemistry , organic chemistry
Maize is a staple crop that has been targeted for biofortification with provitamin A carotenoids in an effort to achieve a more sustainable means of reducing vitamin A deficiency in at‐risk populations. Previous results in our laboratory suggest that the degradation of carotenoids during storage as maize flour is a concern when considering its effectiveness in providing vitamin A. In this study, carotenoids were analyzed from five varieties of maize stored at four different temperatures, −70°C for baseline, −20°C, room temperature, and 33°C to simulate the warmer climates in which these varieties of maize are grown. The samples were analyzed in triplicate by HPLC for lutein, zeaxanthin, cis / trans β‐carotene, β‐cryptoxanthin, and α‐carotene at nine time points over the course of four months. Baseline carotenoid concentrations ranged from 31 to 42 nmol/g, and as expected have shown greater losses in the room temperature and 33°C samples than those stored at −20°C. Degradation rates of specific carotenoids will be compared to determine if different carotenoid species are more stable throughout the first four months of storage. (Supported by HarvestPlus 8202).