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1.
Stimulation of carotenogenesis in carotenoid producing red yeasts, algae, or bacteria for enhanced carotenoid production has been achieved by mevalonic acid addition. Recently, carotenoid‐enriched feed was produced by Phaffia rhodozyma fermentation of inexpensive animal feeds. Because mevalonate improves carotenoid yield in P. rhodozyma in synthetic medium, this study tested whether a similar enhancement was possible in biobased substrates. Four concentrations, 0, 0.02, 0.04, and 0.1% of mevalonate as a precursor of P. rhodozyma production of astaxanthin and β‐carotene were evaluated in five substrates: defatted rice bran, full fat rice bran, wheat bran, corn whole stillage, and synthetic media. Additionally, four concentrations, 0, 0.05, 0.1, and 0.5% of apple pomace and tomato pomace were also evaluated as precursors of carotenogenesis in P. rhodozyma fermentation of corn whole stillage and rice bran. Mevalonic acid, tomato pomace, and apple pomace enhanced carotenoid yields in all substrates in that order. However, the optimal concentration of precursor and the percent increase of carotenoid yield in each substrate were variable, potentially indicating substrate influence on carotenoid stimulation. Among animal feed substrates, mevalonic acid in corn whole stillage resulted in the best astaxanthin yield of 220 μg/g and β‐carotene of 904 μg/g. Tomato pomace resulted in 29% astaxanthin and β‐carotene enhancement in corn whole stillage, and apple pomace increased β‐carotene production by 26% in whole stillage. The use of expensive mevalonate is offset by the inexpensive process of producing carotenoid‐enriched DDGS. Optimization of tomato or apple pomace addition may further enhance the carotenoid yields.  相似文献   

2.
Wider exploration of ethanol coproduct uses is necessary as the ethanol industry continues to face challenges. Currently, process streams such as thin stillage and condensed distillers solubles (CDS) are processed into distillers dried grains with solubles and used as animal feeds, but other higher value opportunities may exist. The objective of this study was to identify chemical components and quantify physical properties of CDS and thin stillage. Protein, organic acid, and sugar profiles were determined. Zein protein was identified, and glycerol was determined to have a concentration of 18.8 g/L in thin stillage and 63.2 g/L in CDS. Physical properties including density, thermal conductivity, thermal diffusivity, and rheological behaviors were also examined. Thermal conductivity of thin stillage and CDS was approximately 0.54 and 0.45 W/m°C, respectively. Quantification of the physical properties and identification of the chemical constituents pave the way for exploration of new value‐added uses for thin stillage and CDS.  相似文献   

3.
Kernels of two carotenoid‐rich cultivars, sweet corn Jingtian 5 and field corn Suyu 29, were compared in terms of carotenoid composition during corn kernel development. The results showed that eight principal carotenoids were characterized by HPLC with diode array detection and atmospheric pressure chemical ionization tandem mass spectrometry with a C30 column. During kernel development, there was a similar trend in the change of total carotenoids for both corn cultivars, and the variation of individual carotenoids was also somewhat similar; violaxanthin, zeaxanthin, lutein, α‐cryptoxanthin, and β‐cryptoxanthin contents had upward trends, whereas neoxanthin content declined all the time, and α‐carotene and β‐carotene had no significant changes. However, the highest levels of the major carotenoids lutein (41.61 µg/g, dry weight) and zeaxanthin (39.59 µg/g, dry weight) obtained in field corn Suyu 29 during the milk stage were higher than those in sweet corn Jingtian 5, whereas the other individual carotenoid levels were significantly lower. Compared with the grain color, highly significant positive correlations were observed between zeaxanthin, lutein, and violaxanthin contents and deeper yellow/orange coloration indicators for field corn Suyu 29, but these relationships were weak for sweet corn Jingtian 5. Potential genetic variation might exist for carotenoid accumulation in sweet and field corn kernels.  相似文献   

4.
Oats, different oat fractions as well as experimental and commercial oat‐based foods, were extracted with hot water containing thermostable α‐amylase. Average molecular weight and molecular weight distributions of β‐glucan in extracts were analyzed with a calibrated high‐performance size‐exclusion chromatography system with Calcofluor detection, specific for the β‐glucan. Oats, rolled oats, oat bran, and oat bran concentrates all had high Calcofluor average molecular weights (206 × 104 to 230 × 104 g/mol) and essentially monomodal distributions. Of the oat‐containing experimental foods, extruded flakes, macaroni, and muffins all had high average molecular weights. Pasteurized apple juice, fresh pasta, and teacake, on the other hand, contained degraded β‐glucan. Calcofluor average molecular weights varied from 24 × 104 to 167 × 104 g/mol in different types of oat bran‐based breads baked with almost the same ingredients. Large particle size of the bran and short fermentation time limited the β‐glucan degradation during baking. The polymodal distributions of β‐glucan in these breads indicated that this degradation was enzymatic in nature. Commercial oat foods also showed large variation in Calcofluor average molecular weight (from 19 × 104 g/mol for pancake batter to 201 × 104 g/mol for porridge). Boiling porridge or frying pancakes did not result in any β‐glucan degradation. These large differences in molecular weight distribution for β‐glucan in different oat products are very likely to be of nutritional importance.  相似文献   

5.
Oat bran muffins, containing 4 or 8 g of β‐glucan per two‐muffin serving, were prepared with or without β‐glucanase treatment to produce a range of β‐glucan molecular weights from 130,000 to just over 2 million. Following an overnight fast, the glycemic responses elicited by the untreated and treated muffins was measured in 10 healthy subjects and compared with a control whole wheat muffin. Taken all together, the 4‐g β‐glucan/serving muffins reduced blood glucose peak rise (PBGR) by 15 ± 6% compared with the control. The 8‐g β‐glucan/serving muffins had a significantly greater effect (44 ± 5% reduction compared with the control, P < 0.05). The efficacy of the muffins decreased as the molecular weight was reduced from a 45 ± 6% reduction in PBGR (P < 0.05) for the untreated muffins (averaged of both serving sizes) to 15 ± 6% (P < 0.05) for muffins with the lowest molecular weight. As the molecular weight was reduced from 2,200,000 to 400,000, the solubility of the β‐glucan increased from a mean of 44 to 57%, but as the molecular weight was further decreased to 120,000, solubility fell to 26%. There was a significant correlation (r2 = 0.729, P < 0.001) between the peak blood glucose and the product of the extractable β‐glucan content and the molecular weight of the β‐glucan extracted.  相似文献   

6.
Until now few comparisons of nutritional compounds in premature green and mature yellow wheat have been reported. In this study, the contents of amino acids, vitamins, mineral compounds, phytosterols, and fatty acids as well as the proximate composition of premature green and mature yellow wheat were investigated. Premature green wheat had lower protein content (12.0 g/100 g db) and higher dietary fiber content (19.3 g/100 g db) than mature yellow wheat (13.6 and 14.3 g/100 g db for protein and dietary fiber, respectively). Despite a small difference in total amino acids, protein in premature wheat had a significantly greater proportion of essential amino acids: 16.1, 39.9, and 32.7 mg/g of protein for methionine, lysine, and threonine, respectively. Furthermore, the protein digestibility‐corrected amino acid scores of whole grain premature green and mature yellow wheat were 62.8 and 46.4, respectively, showing significant difference (P < 0.05). Total fatty acids content was 2.66 g/100 g db for premature green wheat and 2.21 g/100 g db for mature yellow wheat. Vitamin C, β‐carotene (provitamin A), α‐ and γ‐tocopherol, and niacin were the major vitamins in premature green wheat, whereas vitamin C and β‐carotene were not detected in mature yellow wheat. The results obtained indicated that premature green wheat has potential for the human diet because of its desirable nutritional value.  相似文献   

7.
A new oat hydrocolloid containing 20% β‐glucan, called C‐trim20, was obtained from oat bran concentrate through steam jet‐cooking and fractionations. The rheological characterization of the C‐trim20 was conducted using steady and dynamic shear measurements. The C‐trim20 suspension exhibited a shear‐thinning behavior that was more pronounced at high shear rates and high concentrations. Its dynamic viscoelastic moduli increased with increasing concentration while the frequency at which G′ and G″ crossover decreased. The C‐trim20 suspension at various concentrations followed the Cox‐Merz rule. C‐trim20 was also evaluated for potential use in baked products, specifically cakes. The baking performance of C‐trim20 was tested by incorporating it into cake formulations. The inclusion of this hydrocolloid gave increased elastic properties to cake batters and produced cakes containing 1 g of β‐glucan per serving with volume and textural properties similar to those of the control cake.  相似文献   

8.
The aim of this work was to elucidate the underlying physical mechanism(s) by which bran influences whole grain dough properties by monitoring the state of water and gluten secondary structure in wheat flour and bran doughs containing 35–50% moisture and 0–10% added bran. The system was studied with attenuated total reflectance (ATR) FTIR spectroscopy. Comparison of the OH stretch band of water in flour dough with that in H2O‐D2O mixtures having the same water content revealed the formation of two distinct water populations in flour dough corresponding to IR absorption frequencies at 3,600 and 3,200 cm–1. The band intensity at 3,200 cm–1, which is related to water bound to the dough matrix, decreased and shifted to lower frequencies with increasing moisture content of the dough. Addition of bran to the dough caused redistribution of water in the flour and bran dough system, as evidenced by shifts in OH stretch frequency in the 3,200 cm–1 region to higher frequencies and a reduction in monomeric water (free water). This water redistribution affected the secondary structure of gluten in the dough, as evidenced by changes in the second‐derivative ATR‐FTIR difference spectra in the amide I region. Bran addition caused an increase in β‐sheet content and a decrease in β‐turn (β‐spiral) content. However, this bran‐induced transconformational change in gluten was more significant in the 2137 flour dough than in Overley flour dough. This study revealed that when bran is added to flour dough, water redistribution among dough components promotes partial dehydration of gluten and collapse of β‐spirals into β‐sheet structures. This transconformational change may be the physical basis for the poor quality of bread containing added bran.  相似文献   

9.
The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.  相似文献   

10.
Crude olive pomace oil (COPO) and crude soybean oil (CSO), two low-cost carbon sources, were examined as cosubstrates of glucose for carotenoid production by Blakeslea trispora. Results were compared to those obtained in glucose as a sole carbon source (medium 1) and glucose plus the respective end-line refined oil counterparts. Microbial growth in the presence of oils resulted in an increase in total carotenoid production. The performance of crude oils was better than that of the respective refined forms. Carotenoid production depended on both type and added oil amount. An increase in added oil amount did not necessarily favor carotenoid accumulation. The addition of 10 g oil/L of substrate stimulated carotenoid synthesis, mainly that of beta-carotene, more than 14 (COPO) and 40 times (CSO) in comparison to that observed in medium 1. The maximum total carotenoid content (as mg beta-carotene per g of biomass dry weight) was 75 (COPO) and 235 mg (CSO), respectively. Growth, substrate assimilation, and lipid accumulation-degradation also depended on the presence of oil in the substrate.  相似文献   

11.
Fermentation by human fecal bacteria of fractions of wheat bran prepared by preprocessing technology were examined and compared with a β‐glucan‐rich oat bran and a purified β‐glucan (OG). The wheat fractions were essentially a beeswing bran (WBA), mainly insoluble dietary fiber, and an aleurone‐rich fraction (WBB) containing more soluble fiber and some β‐glucan (2.7%). The oat bran (OB) had more endosperm and was very rich in β‐glucan (21.8%). Predigestion of WBB and OB to mimic the upper gastrointestinal (GI) tract gave digested wheat bran fraction B (WBBD) and digested oat bran (OBD), respectively. These predigested fractions were fermented in a batch technique using fresh human feces under anaerobic conditions. Changes in pH, total gas and hydrogen production, short chain fatty acids (SCFA), and both soluble and insoluble β‐glucan and other polysaccharide components, as determined from analysis of monosaccharide residues, were monitored. Fractions showed increasing fermentation in the order WBA < WBBD < OBD < OG. Variations in SCFA production indicated that microbial growth and metabolism were different for each substrate. Polysaccharide present in the supernatant of the digests had disappeared after 4 hr of fermentation. Fermentability of oat and wheat β‐glucan reflected solubility differences, and both sources of β‐glucan were completely fermented in 24 hr. Although the overall patterns of fermentation indicated the relative amounts of soluble and insoluble fiber, the anatomical origin of the tissues played a major role, presumably related to the degree of lignification and other association with noncarbohydrate components.  相似文献   

12.
In the present study, bioprocessing with eight microbial strains including Bacillus species, yeasts, and filamentous fungi was evaluated for its potential to improve the phenolic acid composition and antioxidant activity of wheat bran. The soluble free and soluble conjugated fractions of ethanolic extracts of the treated bran samples were compared for their total phenolic contents, phenolic acid composition, and in vitro antioxidant activities. In general, total phenolic content in the soluble free fraction increased significantly, accounting for 241.11 ± 1.25 μg of gallic acid equivalents (GE)/g (Rhizopus oryzae), 230.50 ± 1.05 μg of GE/g (Mucor circinelloides), and 230.19 ± 1.02 μg of GE/g (Saccharomycopsis fibuligera). The phenolic acid composition, especially of the soluble free fraction, was improved most by S. fibuligera (hydroxybenzoic, vanillic, syringic, and trans‐ferulic acids), M. circinelloides (chlorogenic acid), and R. oryzae (protocatechuic, trans‐coumaric, and benzoic acids). Comparatively, bioprocessing exhibited less effectiveness on conjugated phenolic acid composition. Fermented wheat bran displayed enhanced reducing capacity, superoxide anion radical scavenging activity, and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity in comparison with the nonfermented sample. The antioxidant activity was significantly correlated to the total phenolic content.  相似文献   

13.
The effect of lipid composition and oxidation on dough bleaching has been determined. At >2.25% (flour basis), pure linoleic acid was very efficient in degrading β‐carotene in dough, unlike colza, corn, peanut, soy, or sunflower oil, which were mainly characterized by different polyunsaturated fatty acids content. In a very oxidized state, as determined by a peroxide index of >15 meq/kg of oil, sunflower oil (rich in polyunsaturated fatty acids) had a major bleaching activity on β‐carotene when compared with colza oil (less polyunsaturated), especially in combination with long mixing times. A combination of lipase (815 U), slightly oxidized oil (peroxide index of 2–5 meq/kg of oil), and linoleic acid (90 mg/100 g of flour) significantly degraded flour pigments (P < 0.05).  相似文献   

14.
The rhizosphere reflects a sphere of high substrate input by means of rhizodeposits. Active microorganisms and extracellular enzymes are known to be responsible for substrate utilization in soil, especially in rooted soil. We tested for microbial‐ and enzyme activities in arable soil, in order to investigate the effects of continuous input of easily available organics (e.g., root‐exudates) to the microbial community. In a field experiment with maize, rooted and root‐free soil were analyzed and rhizosphere processes were linked to microbial activity indicators such as specific microbial growth rates and kinetics of six hydrolytic extracellular enzymes: β‐glucosidase, β‐cellobiohydrolase, β‐xylosidase, acid phosphatase, leucine‐ and tyrosine‐aminopeptidase. Higher potential activities of leucine‐aminopeptidase (2‐fold) for rooted vs. root‐free soil suggested increased costs of enzyme production, which retarded the specific microbial growth rates. Total microbial biomass determined by the substrate‐induced respiration technique and dsDNA extraction method was 23% and 42% higher in the rooted surface‐layer (0–10 cm) compared to the root‐free soil, respectively. For the rooted soil, potential enzyme activities of β‐glucosidase were reduced by 23% and acid phosphatase by 25%, and increased by 300% for β‐cellobiohydrolase at 10–20 cm depth compared to the surface‐layer. The actively growing microbial biomass increased by the 17‐fold in rooted soil in the 10–20 cm layer compared to the upper 10 cm. Despite the specific microbial growth rates showing no changes in the presence of roots, these rates decreased by 42% at 10–20 cm depth compared to the surface‐layer. This suggests the dominance in abundances of highly active but slower growing microbes with depth, reflecting also their slower turnover. Shifts in microbial growth strategy, upregulation of enzyme production and increased microbial respiration indicate strong root effects in maize planted soil.  相似文献   

15.
Controlled environment experiments were set up in 2007 and 2008 to evaluate the potential of using by-products of the biofuel industry as soil amendments to improve fertility and plant growth in Saskatchewan soils. Trials were run with thin stillage (a by-product of ethanol production) and glycerol (by-product of biodiesel production). Canola (B. napus L.) and wheat (T. aestivum) were grown as the test crop in amended pots. Plant yield, composition, and soil properties were measured after five weeks. The stillage was found to be an effective soil amendment for increasing plant biomass yield. Per unit of nitrogen (N) added, canola yields were less than that of urea when nitrogen was the only limitation, due to only a portion of the nitrogen in the thin stillage becoming available over the five week period. However, when nutrients other than nitrogen were limiting, canola dry matter yields with thin stillage amendment approached or exceeded that of urea, due to the ability of the amendments to supply other nutrients such as phosphorus in addition to nitrogen. Glycerol, an amendment that only contains carbon, hydrogen and oxygen, was effective in increasing soil organic carbon content, but required supplemental fertilizer to account for nutrient tie-up by microorganisms during decomposition in the soil. The amendments did not have any biologically significant effects on other soil chemical parameters measured, including soluble metals, pH or salinity.  相似文献   

16.
Arabinoxylan structures vary based on the degree and pattern of substitution of the β‐(1→4)‐linked d ‐xylopyranose backbone with α‐l ‐arabinofuranose units, acetyl groups, uronic acids, and feruloylated side chains. Substitution differences affect arabinoxylans’ physicochemical and physiological characteristics. Wheat bran arabinoxylans were hydrolyzed with GH10 and GH11 endo‐1,4‐β‐xylanases, and feruloylated oligosaccharides were isolated and purified (Amberlite XAD‐2 isolation, Sephadex LH‐20 gel permeation chromatography, and preparative reversed‐phase HPLC). The pure, isolated compounds were structurally characterized via liquid chromatography–electrospray ionization–mass spectrometry and one‐dimensional and two‐dimensional NMR analyses. In addition to the well‐known products of endo‐xylanase hydrolysis (xylotriose and xylobiose O–3‐substituted with a 5‐O‐trans‐feruloyl‐α‐arabinofuranosyl unit on the middle and nonreducing xylose residue, respectively), novel structural features, including O–2‐monosubstitution of xylose adjacent to a xylose carrying feruloylated arabinose, were observed. Additionally, a simultaneously acetylated and feruloylated oligosaccharide has been isolated and tentatively characterized. Oligosaccharides esterified with caffeic acid were also isolated, but these were proven to result, at least in part, as artifacts of the enzymatic hydrolysis.  相似文献   

17.
Whole‐grain‐based diets have been suggested to reduce the incidence of cardiovascular disease and colon cancer. Phenolic compounds, most of which are present in the wheat bran, may be one of the factors contributing to whole‐grain health benefits. We measured the free, bound, and total phenolic content and antioxidant activity in the bran of 51 wheat cultivars belonging to eight Western Canadian spring wheat market classes grown in a replicated trial at Saskatoon, Saskatchewan, Canada. The free phenolic (extracted with 80% v/v aqueous ethanol) content ranged from 854.1 ± 265.1 to 1,754.9 ± 240.3 μg/g of bran gallic acid equivalent (GAE). Saponification followed by a liquid‐liquid solvent extraction released bound phenols ranging from 2,304.9 ± 483.0 to 5,386.1 ± 927.5 μg/g of bran GAE, contributing 66–82% of the total wheat bran phenolic content. Total phenolic content ranged from 3,406.4 ± 32.3 to 6,702.7 ± 19.6 μg/g of bran GAE, with the average being 5,197.2 ± 804.9 μg/g of bran GAE. Antioxidant activity ranged from 11.86 ± 2.59 to 20.12 ± 0.51%, while the overall average was 15.6 ± 2.2%. Based on varietal means, antioxidant activity correlated with free, bound, and total phenolic content (r = 0.8, P < 0.05).  相似文献   

18.
Oat β‐glucan enriched extruded cereals with molecular weights (MWs) ranging from 2,180,000 to 326,000 were produced. Test meals composed of 31 g of available carbohydrate, 8.3–8.7 grams of β‐glucan, and milk were administered to subjects and their postprandial blood glucose levels monitored for 2 hr. White bread plus milk and a control wheat bran cereal plus milk were administered, and white bread alone served as a reference food for estimation of glycemic index (GI) of the cereals, after adjusting for the effect of adding milk to white bread. Both oat bran and wheat bran cereals significantly reduced peak blood glucose rise (PBGR) and area under the curve (AUC) versus white bread alone or white bread plus milk. There was a significant inverse relationship between AUC and log10[weight average MW] (r2 = 0.96, P = 0.0192). There was a significant inverse relationship between PBGR and log10[viscosity] of in vitro extracts from all cereals, including the wheat control (r2 = 0.96, P = 0.0031). However, no significant differences in glycemic responses among the oat bran cereals were found with pairwise comparisons. All cereals were low GI (<55) and were significantly lower than white bread alone or white bread plus milk. Among the oat bran cereals, palatability was positively correlated with MW (r2 = 0.98, P = 0.0110).  相似文献   

19.
It is well known that the addition of easily available substrates to soils can affect microbial activity and thus the mineralization of soil organic carbon (SOC). Up to now, little is known about the processes leading to these priming effects and which fractions of organic matter (OM) are affected. The objectives of this study were to determine if SOC associated with isolated soil size fractions showed different susceptibility to priming effects, whether these pools are easily depleted, or whether the amount of substrate addition affects the extent of priming effects. In an incubation experiment, the effect of the uniformly 14C‐labeled substrates fructose and alanine on the mineralization of the SOC of a Bs horizon of a Haplic Podzol was investigated. The soil sample was fractionated into the three soil size fractions sand, silt, and clay by a mild sonication followed by sieving and sedimentation. Additionally, nonfractionated soil of the horizon was included in the experiment. Every soil sample received four substrate additions repeated at weekly intervals with 3.325 μg substrate‐C (mg SOC)–1 and a final addition of 13.3 μg substrate‐C (mg SOC)–1 after 4 weeks. The respiration was determined hourly and 14CO2 was analyzed every 2, 4, and 7 d after the respective substrate addition. After 56 d, between 42% and 58% of the added substrates had been mineralized. Both substrates strongly increased the mineralization of the OM in all fractions (positive priming effects). The priming effects were always higher after the addition of the high substrate dose than during the first 4 weeks when four small doses were added. In general, the priming effects increased with decreasing particle size. Alanine generally caused higher priming effects than fructose in the soil size fractions (up to 280% vs. 231%, respectively). This indicates that alanine serves not only as an energy substrate but also as a N source and, thus, also promotes microbial growth. The strong priming effects in the silt and clay fraction (133% and 125% with fructose, 172% and 168% with alanine) showed, that not only the labile pool of OM is affected, but also a more stable pool characterized by higher 14C ages. We assume that the stability of the OM in these fractions is not only due to recalcitrance or to interactions with the minerals, but that it may also be caused by a substrate limitation of the degrading microorganisms.  相似文献   

20.
Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β‐carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high‐carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime‐cooking time compared with the white counterpart. Lime‐cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280‐fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.  相似文献   

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