Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300481 |
Resumo: | AbstractMaize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (α-carotene + β-carotene), monohydroxilated carotenoids (β-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p≤0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest’s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage. |
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Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)cerealscarotenesvitaminsbiofortificationfood preservation and processingAbstractMaize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (α-carotene + β-carotene), monohydroxilated carotenoids (β-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p≤0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest’s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300481Food Science and Technology v.35 n.3 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6705info:eu-repo/semantics/openAccessCARDOSO,Wilton SoaresBORÉM,AluízioKARAM,DécioRIOS,Sara de AlmeidaPAES,Maria Cristina Diaseng2015-10-21T00:00:00Zoai:scielo:S0101-20612015000300481Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
title |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
spellingShingle |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) CARDOSO,Wilton Soares cereals carotenes vitamins biofortification food preservation and processing |
title_short |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
title_full |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
title_fullStr |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
title_full_unstemmed |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
title_sort |
Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays) |
author |
CARDOSO,Wilton Soares |
author_facet |
CARDOSO,Wilton Soares BORÉM,Aluízio KARAM,Décio RIOS,Sara de Almeida PAES,Maria Cristina Dias |
author_role |
author |
author2 |
BORÉM,Aluízio KARAM,Décio RIOS,Sara de Almeida PAES,Maria Cristina Dias |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
CARDOSO,Wilton Soares BORÉM,Aluízio KARAM,Décio RIOS,Sara de Almeida PAES,Maria Cristina Dias |
dc.subject.por.fl_str_mv |
cereals carotenes vitamins biofortification food preservation and processing |
topic |
cereals carotenes vitamins biofortification food preservation and processing |
description |
AbstractMaize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (α-carotene + β-carotene), monohydroxilated carotenoids (β-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p≤0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest’s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300481 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300481 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6705 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.35 n.3 2015 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126319930376192 |