000			03392nab a22004457a 4500
001			68941
003			MX-TxCIM
005			20250620155258.0
008			250609s2024 ne |||p|op||| 00| 0 eng d
022			_a0963-9969
022			_a1873-7145 (Online)
024	8		_ahttps://doi.org/10.1016/j.foodres.2023.113909
040			_aMX-TxCIM
041			_aeng
100	1		_aGunjević, V. _939275
245	1	0	_aCarotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties
260			_aNetherlands : _bElsevier, _c2024.
500			_aPeer review
520			_aCarotenoids 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 < zeaxanthin < α-cryptoxanthin < β-cryptoxanthin < β-carotene. The lower degradation rate for most carotenoids was mainly associated with a higher content of zein and specific endosperm lipids, with the exception of zeaxanthin, which showed an opposite pattern of response. Degradation rate for lutein and zeaxanthin negatively correlated with SSA, but interestingly, small starch granules were positively associated with higher degradation rate for most carotenoids. Dent-type hybrids may differ significantly in carotenoid degradation rate, which was associated with specific physicochemical properties of the maize grain.
546			_aText in English
650		7	_aDegradation _2AGROVOC _912234
650		7	_aKinetics _2AGROVOC _936514
650		7	_aZein _2AGROVOC _916128
650		7	_aAmylose _2AGROVOC _912673
650		7	_aEndosperm _2AGROVOC _91097
650		7	_aLipids _2AGROVOC _914100
650		7	_aStarch _2AGROVOC _95810
650		7	_aGranules _2AGROVOC _934331
650		7	_aStorage temperature _2AGROVOC _939273
650		7	_aMaize _2AGROVOC _91173
650		7	_aChemicophysical properties _2AGROVOC _914310
700	0		_aMirta Majerić Musa _939276
700	1		_aZurak, D. _939278
700	1		_aSvečnjak, Z. _939279
700	1		_aDuvnjak, M. _939280
700	1		_aGrbeša, D. _939281
700	1		_aKljak, K. _939282
773	0		_dNetherlands : Elsevier, 2024. _gv. 177, art. 113909 _tFood Research International _x0963-9969
942			_2ddc _cJA _n0
999			_c68941 _d68933