Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein
Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein
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DOI：
10.1021/jf102400t
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发表时间：
2010-09-22
影响因子：
6.1
通讯作者：
Rabalski, Iwona
中科院分区：
文献类型：
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作者：
Abdel-Aal, El-Sayed M.;Young, J. Christopher;Rabalski, Iwona
叶黄素是常见食物中发现的一种黄色色素，有助于眼睛和皮肤的健康，并与降低老年性黄斑变性和白内障的风险有关。在本研究中，精选的高叶黄素小麦和玉米被两个磨坊碾磨成全谷粉，以改善面粉的均匀性。高叶黄素和叶黄素强化的全谷物面粉被加工成面包、饼干和松饼，以研究叶黄素在烘焙和随后储存过程中的稳定性。以水饱和正丁醇为萃取剂，采用LC-UV/Vis和LC-MS对叶黄素及其异构体进行了分离、鉴定和定量。烘烤显著减少了全反式叶黄素的生成，并形成了顺式叶黄素和顺式玉米黄质异构体。常温贮藏对全反式叶黄素的含量影响不大。叶黄素强化产品的加工效果更明显，叶黄素的降解率受浓度和烘焙配方的影响。与面包相比，强化饼干和松饼显示出更大的叶黄素减少。尽管叶黄素显著减少，但强化烘焙产品每份仍有合理的量，这将增加全谷物食品的日常摄入量和消费量。
Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. The high-lutein and lutein-fortified wholegrain flours were processed into breads, cookies, and muffins to study lutein stability during baking and subsequent storage. Lutein and its isomers were separated, identified, and quantified by LC-UV/vis and LC-MS following extraction with water-saturated 1-butanol. Baking resulted in a significant reduction in all-trans-lutein and the formation of cis-lutein and cis-zeaxanthin isomers. Subsequent storage at ambient temperature had a slight impact on the content of all-trans-lutein. Effects of processing were more pronounced in lutein-fortified products, and the degradation rate of lutein was influenced by concentration and baking recipe. Fortified cookies and muffins showed greater lutein reduction compared with bread. Despite the significant reduction in lutein, the fortified bakery products still possessed reasonable amounts per serving that would enhance daily intake and consumption of wholegrain foods.