Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale.
J. M. Humphries, R. D. Graham, D. J. Mares
Whole-meal wheat, including both bread and durum varieties, and triticale samples were analysed for their carotenoid content by HPLC, and colour using reflectance spectrophotometry (CIE L*a*b*). A positive correlation between CIE b* (yellowness) and lutein concentration was shown in all wheat groups but was strongest in the durums. There was little correlation between CIE L* (lightness) or CIE a* (redness) and lutein, alpha- or beta-carotene. In contrast, the b* value correlated well with the concentration of alpha- and beta-carotene, and therefore the vitamin A activity, though those wheat groups that did not have a strong correlation were those with the lowest CIE b* values. The durum wheat group had the highest CIE b* value and the highest lutein concentration but a relatively low concentration of beta-carotene.
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