Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties

• Published in: Food research international 2024-02, Vol.177, p.113909-113909, Article 113909
• Main Authors: Gunjević, Veronika, Majerić Musa, Mirta, Zurak, Dora, Svečnjak, Zlatko, Duvnjak, Marija, Grbeša, Darko, Kljak, Kristina
• Format: Article
• Language: English
• Subjects: beta Carotene - chemistry; Beta-Cryptoxanthin; Carotenoids - analysis; Cryptoxanthins; Edible Grain - chemistry; Lutein - analysis; Starch; Zea mays - chemistry; Zeaxanthins - metabolism; Zein
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113909

Carotenoids in maize grain degrade during storage, but the relationship between their stability and the physicochemical properties of the grain is unclear. Therefore, the carotenoid degradation rate in milled grain of three dent hybrids differing in grain hardness was evaluated at various temperatures (-20, 4 and 22 °C). The carotenoid degradation rate was calculated using first-order kinetics based on the content in the samples after 7, 14, 21, 28, 42, 56, 70 and 90 days of storage and related to the physicochemical properties of the grain. The highest grain hardness was found in the hybrid with the highest zein and endosperm lipid concentration, while the lowest grain hardness was found in the hybrid with the highest amylose content and the specific surface area of starch granule (SSA). As expected, carotenoids in milled maize grain were most stable at -20 °C, followed by storage at 4 and 22 °C. Tested hybrids differed in the degradation rate of zeaxanthin, α-cryptoxanthin and β-carotene, and these responses were also temperature-dependent. In contrast, all hybrids showed similar degradation rate for lutein and β-cryptoxanthin regardless of the storage temperature. Averaged over the hybrids, the degradation rate for individual carotenoids ranked as follows: lutein