Abstract
Carotenoid content of wheat is an important criterion for prediction of the commercial and nutritional value of products made from bread wheat (Triticum aestivum) cultivars. The objective of this study was to determine the major components of carotenoids in Chinese wheat using ultra performance liquid chromatography (UPLC) including lutein, zeaxanthin, α-carotene and β-carotene. Grain carotenoid content was investigated in 217 cultivars from three major Chinese wheat regions and from seven other countries grown in two environments. Genotype contributed to the majority of variation in carotenoid components. Lutein, zeaxanthin and β-carotene concentrations varied from 18.3 to 100.1, 4.9 to 12.0 and 0.9 to 48.7 μg per 100 g in wheat flour with an average of 40.2, 7.2 and 18.2 μg per 100 g, respectively. Lutein (61.3%) was the main carotenoid component, followed by β-carotene (27.7%) and zeaxanthin (11.0%). No α-carotene was detected. Total carotenoids, lutein, zeaxanthin and β-carotene were all higher in cultivars with the 1BL.1RS translocation compared to those without the translocation. This is the first report on assay of lutein, zeaxanthin and β-carotene concentrations for a large number of wheat cultivars. These data will be useful for genetic improve- ment of wheat carotenoid content and for understanding of the carotenoid biosynthetic pathway in wheat.
Highlights
Bread wheat (Triticum aestivum) is one of the most important crops in the world with China being the largestReceived February 22, 2016; accepted March 21, 2016Carotenoids are a diverse group of lipid-soluble organic pigments synthesized in fruits, vegetables and cereal grains that impart yellow/orange color to agricultural products[1].More than 700 carotenoids have been described and divided into two classes, carotenes and xanthophylls, which are hydrocarbons and oxygenated derivatives, respectively[2]
The concentrations of carotenoid components, viz. lutein, zeaxanthin and β-carotene, were determined in 217 bread wheat cultivars from Trials 1, 2, and 3
Analysis of variance (ANOVA) was conducted for lutein, zeaxanthin, and β-carotene data across two environments
Summary
Bread wheat (Triticum aestivum) is one of the most important crops in the world with China being the largestReceived February 22, 2016; accepted March 21, 2016Carotenoids are a diverse group of lipid-soluble organic pigments synthesized in fruits, vegetables and cereal grains that impart yellow/orange color to agricultural products[1].More than 700 carotenoids have been described and divided into two classes, carotenes and xanthophylls, which are hydrocarbons and oxygenated derivatives, respectively[2]. Carotenoids are a diverse group of lipid-soluble organic pigments synthesized in fruits, vegetables and cereal grains that impart yellow/orange color to agricultural products[1]. Animals and humans are unable t1o synthesize carotenoids and must obtain them from their diet[4]. Carotenoids have several functions in improving human health and nutrition. Epidemiological studies have indicated associations between carotenoid-rich diets and reduced risk of chronic diseases such as cancer[5], cardiovascular disease[6] and amyotrophic lateral sclerosis[7]. Β-carotene is vitamin A precursor, which can reduce childhood mortality or growth retardation. In addition to their nutritional and health values, carotenoids are important components of yellow pigment content (YPC) in bread wheat grain and flour. YPC influences the color of the end products, which is an important quality criterion for the noodle and steamed bread industry
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