US EPA

1458448 

Journal Article 

Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein 

Abdel-Aal, ElSM; Young, JC; Akhtar, H; Rabalski, I 

2010 

Yes 

Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 

58 

18 

10109-10117 

English 

20734986 

10.1021/jf102400t 

WOS:000281736000034 

Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. The high-lutein and lutein-fortified wholegrain flours were processed into breads, cookies, and muffins to study lutein stability during baking and subsequent storage. Lutein and its isomers were separated, identified, and quantified by LC-UV/vis and LC-MS following extraction with water-saturated 1-butanol. Baking resulted in a significant reduction in all-trans-lutein and the formation of cis-lutein and cis-zeaxanthin isomers. Subsequent storage at ambient temperature had a slight impact on the content of all-trans-lutein. Effects of processing were more pronounced in lutein-fortified products, and the degradation rate of lutein was influenced by concentration and baking recipe. Fortified cookies and muffins showed greater lutein reduction compared with bread. Despite the significant reduction in lutein, the fortified bakery products still possessed reasonable amounts per serving that would enhance daily intake and consumption of wholegrain foods. 

Lutein; zeaxanthin; stability of lutein; bread; cookie; muffin