Carotenoid esterification as a strategy to increase carotenoid retention during storage of durum wheat grains
2024
Requena-Ramírez, María Dolores | Rodríguez-Suárez, Cristina | Hornero-Méndez, Dámaso | Atienza, Sergio G. | Ministerio de Ciencia e Innovación (España) | Agencia Estatal de Investigación (España) | European Commission
3rd International Wheat Congress, 22-27 September 2024, Perth (Australia).
显示更多 [+] 显示较少 [-]Carotenoid pigments are considered essential nutrients for humans and animals because they cannot synthesize them and they must, therefore be incorporated from diet. They are responsible for the yellow pigment content (YPC), an important quality trait of durum wheat for making pasta and couscous. However, the storage and industrial processing of wheat grain can reduce the carotenoid content and consequently the YPC. Carotenoid esterification is a general mechanism for carotenoid accumulation, sequestration and storage in plants, and can be a good strategy to increase carotenoid retention in the durum wheat (DW) food chain.
显示更多 [+] 显示较少 [-]This research was financed by project PID2021-122152NB-I00 funded by MCIN/AEI/10.13039/501100011033/ and by ERDF “ERDF A way of making Europe”
显示更多 [+] 显示较少 [-]Peer reviewed
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