title: Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking.
abstract: The current study was undertaken to provide solutions to optimize the unsaponifiable antioxidants content of bread. We report a complete description of changes in wheat carotenoids and vitamin E content from grain to bread and highlight the most important processing steps affecting their level in wheat bread. Major carotenoids losses occurred during kneading. A close correlation (r(2) = 0.97; P = 0.05) was found between carotenoid pigment losses and lipoxygenase (LOX) activity, both parameters depending on wheat genotype. The use of wheat species exhibiting high carotenoid contents and low LOX activity was shown to preserve significant carotenoid level in the bread. No relation was found between vitamin E losses during doughmaking and LOX activity. In addition, moderate kneading resulted in higher vitamin E retention in comparison with carotenoids (12% and 66% losses, respectively). It is concluded that carotenoids are more susceptible to oxidation by endogenous lipoxygenase than vitamin E during breadmaking. This study showed that bread nutritional quality, in terms of antioxidant content, could be improved by selecting suitable cereal genotypes, if this potential is preserved by milling and baking processes.
authors.affiliation: Unité des Maladies Métaboliques et Micronutriments, INRA Clermont/Theix, F-63122 St-Genès-Champanelle, France. leenhard@clermont.inra.fr
authors.forename: Fanny
authors.initials: F
authors.lastname: Leenhardt
authors.forename: Bernard
authors.initials: B
authors.lastname: Lyan
authors.forename: Edmond
authors.initials: E
authors.lastname: Rock
authors.forename: Aline
authors.initials: A
authors.lastname: Boussard
authors.forename: Jacques
authors.initials: J
authors.lastname: Potus
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Chanliaud
authors.forename: Christian
authors.initials: C
authors.lastname: Remesy
mesh_terms: D001939:Bread / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis / Q000378:metabolism*; D005511:Food Handling; D008084:Lipoxygenase / Q000378:metabolism*; D024505:Tocopherols / Q000032:analysis; D014908:Triticum / Q000201:enzymology*; D014810:Vitamin E / Q000032:analysis / Q000378:metabolism*
chemical_list: D014810:Vitamin E; D002338:Carotenoids; D008084:Lipoxygenase; D024505:Tocopherols