title: Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites.
abstract: Concentrations of lutein and lutein esters were determined in an ample collection of 75 wheat genotypes comprising bread wheat (Triticum aestivum L.), durum (Triticum durum Desf.), spelt (Triticum spelta L.), emmer (Triticum dicoccum Schrank), and einkorn (Triticum monococcum L.) grown in five different environments. Einkorn genotypes showed the highest total amounts of lutein (4.5-7.8 μg/g dry matter), followed by durum (2.0-4.6 μg/g), spelt (0.9-2.0 μg/g), emmer (0.8-1.9 μg/g), and bread wheat (0.7-2.0 μg/g). Due to the observed highly significant genetic variance and high heritability, lutein contents of wheat genotypes may be increased by future plant breeding. Detailed HPLC-DAD-APCI(±)-MS(n) data allowing the identification of six lutein monoesters and nine diesters are presented. Linoleic, palmitic, and oleic acids were the most abundant fatty acids in both the lutein esters and total free lipid fractions. Lutein esters were virtually absent in the tetraploid durum and emmer species, whereas their concentrations considerably differed among the genotypes belonging to the other species.
authors.affiliation: †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany.
authors.forename: Jochen U
authors.initials: JU
authors.lastname: Ziegler
authors.affiliation: †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany.
authors.forename: Sabine
authors.initials: S
authors.lastname: Wahl
authors.affiliation: ‡State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, D-70599 Stuttgart, Germany.
authors.forename: Tobias
authors.initials: T
authors.lastname: Würschum
authors.affiliation: ‡State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, D-70599 Stuttgart, Germany.
authors.forename: C Friedrich H
authors.initials: CF
authors.lastname: Longin
authors.affiliation: †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany.|§Faculty of Science, Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia.
authors.forename: Reinhold
authors.initials: R
authors.lastname: Carle
authors.affiliation: †Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany.
authors.forename: Ralf M
authors.initials: RM
authors.lastname: Schweiggert
mesh_terms: D001947:Breeding; D002851:Chromatography, High Pressure Liquid; D004952:Esters / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005838:Genotype; D014975:Lutein / Q000032:analysis*; D013058:Mass Spectrometry; D014908:Triticum / Q000737:chemistry* / Q000235:genetics; D000067348:Whole Grains / Q000737:chemistry* / Q000235:genetics
chemical_list: D004952:Esters; D014975:Lutein
keywords: carotenoid ester; fatty acids; heritability; mass spectrometry; xanthophylls