Carotenoid Content and Bioaccessibility in Commercial Maize Hybrids

Dora Zurak,Marija Duvnjak,Kristina Kljak,Tatjana Međimurec,Goran Kiš,Darko Grbeša

doi:10.3390/agriculture11070586

Abstract

The objective of the present study was to determine the content and bioaccessibility of carotenoids in 104 maize hybrids available at the market. Lutein, zeaxanthin, α- and β-cryptoxanthin, and β-carotene were determined in whole grains and micelles produced during standardized INFOGEST digestibility analysis, and their bioaccessibility was calculated as the ratio of micellar and grain carotenoids. Tested hybrids varied in total carotenoid content, with 34% having total carotenoid content in the range of 15–20 µg/g dry matter (DM) and 41% in the range of 20–25 µg/g DM. The amount of bioaccessible carotenoids increased linearly (p < 0.05) with increasing content in the grain, and decreased among determined carotenoidsd in the order: lutein (52%) > zeaxanthin (43%) > β-carotene (43%) > α-cryptoxanthin (27%) > β-cryptoxanthin (26%). Bioaccessibility of lutein, zeaxanthin, and β-carotene decreased with increasing content in the grain (p < 0.05). On average, only 43% of the total carotenoids were bioaccessible in commercial maize hybrids tested, which should be considered when formulating an animal diet.

Highlights

Carotenoids in foods are recognized as compounds with a variety of important biological roles in all living systems
The commercial hybrids analyzed in the present study showed a wide range of total carotenoid content (14.48 to 32.61 μg/g dry matter (DM)), which provided the basis for the classification into five groups
Compared to the hybrids used in the present study, 24 inbred lines in the study by Tiwari et al [31] had a similar range of total carotenoids (12.20–30.10 μg/g DM), with content in more than half of the lines analyzed (54%) in the range of G3 group from the present study

Summary

Introduction

Carotenoids in foods are recognized as compounds with a variety of important biological roles in all living systems. Since humans and animals cannot synthesize them de novo, they are considered essential components of their diet. Due to their pigmenting and antioxidant properties and their function as provitamin A precursors, carotenoids have wide application as food additives and colorants. Despite their wide occurrence in nature, most industrially used carotenoids are synthesized chemically, and only a small portion is obtained by extraction from plants or algae [1]. Efforts have been made to improve the carotenoid content in staple foods to overcome vitamin A deficiency in areas with limited access to animal products, fruits and vegetables [2]. Yellow maize is considered the only one with an appreciable carotenoid content (11.14 μg/g dry matter (DM); [4])

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Conclusion