title: Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.
abstract: To evaluate the effect of storage temperature, the degradation kinetics of carotenoids in wholemeal and white flour of einkorn cv. Monlis and bread wheat cv. Serio, stored at -20, 5, 20, 30, and 38 degrees C, was assessed by normal-phase high-performance liquid chromatography. In Monlis, the carotenoids content (8.1 and 9.8 mg/kg for wholemeal and white flour, respectively) was 8-fold higher than in Serio (1.0 and 1.1 mg/kg). Only lutein and zeaxanthin were detected in bread wheat, while significant quantities of (alpha and beta)-carotene and beta-cryptoxanthin were observed in einkorn. Carotenoids degradation was influenced by temperature and time, following first-order kinetics. The degradation rate was similar in wholemeal and white flour; however, loss of lutein and total carotenoids was faster in Serio than in Monlis. The activation energy E(a) ranged from 35.2 to 52.5 kJ/mol. Temperatures not exceeding 20 degrees C better preserve carotenoids content and are recommended for long-term storage.
authors.affiliation: Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Universita degli Studi di Milano, Italy.
authors.forename: Alyssa
authors.initials: A
authors.lastname: Hidalgo
authors.forename: Andrea
authors.initials: A
authors.lastname: Brandolini
mesh_terms: D001939:Bread / Q000032:analysis*; D002338:Carotenoids / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D007700:Kinetics; D013696:Temperature; D014908:Triticum / Q000737:chemistry*
chemical_list: D002338:Carotenoids