Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains.
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DOI: 10.1016/j.foodchem.2017.07.151
Abstract: Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, barley and tritordeum harvested… read more here.
Keywords: barley; tritordeum; esterified carotenoids; wheat ... See more keywords
Esterified carotenoids as new food components in cyanobacteria.
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DOI: 10.1016/j.foodchem.2019.02.102
Abstract: Among the nutritional properties of microalgae, this study is focused in the presence of carotenoid esters in prokaryote microalgae, an event that has not been shown so far. Three carotenoid esters that accumulate in non-stressful… read more here.
Keywords: carotenoids new; components cyanobacteria; esterified carotenoids; new food ... See more keywords