Abstract
AbstractChanges in the carotenoid and sterol fractions of three wheat flours have been studied during storage. Total carotenoid decreased throughout the storage period; the relative rates of loss in each flour were the same as the relative rates of oxidation of polyenoic acids previously found to occur in these flours. Hexane‐extractable total sterol content remained unchanged during storage. Esterification of free sterol was demonstrated and esterification of free lutein was also indicated.
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