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Food and Beverage Chemistry/Biochemistry
Carotenoids Stability During Dry-Milling, Storage and Extrusion Processing of Biofortified Maize Genotypes Darwin Ortiz, Amudhan Ponrajan, Juan Pablo Bonnet, Torbert Rocheford, and Mario G. Ferruzzi J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 15 Mar 2018 Downloaded from http://pubs.acs.org on March 15, 2018
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Journal of Agricultural and Food Chemistry
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Carotenoids Stability During Dry-Milling, Storage and Extrusion Processing of Biofortified Maize
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Genotypes
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Darwin Ortiz, 2Amudhan Ponrajan, 3Juan Pablo Bonnet, 4Torbert Rocheford§, 1,5Mario G. Ferruzzi§
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Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, Indiana, USA
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Department of Agronomy, Universidad Nacional de Colombia, Bogotá, Colombia
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Department of Agronomy, Purdue University, West Lafayette, Indiana, USA
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Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
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§Corresponding Authors:
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Dr. Mario G Ferruzzi, Department of Food, Bioprocessing and Nutrition Sciences, Kannapolis, North Carolina,
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USA
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Email:
[email protected] 15
Fax: +1- 704-250-5409
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Dr. Torbert Rocheford, Department of Agronomy, Purdue University, West Lafayette, IN, USA
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Email:
[email protected] 18
Fax: +1-765-496-2926
ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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ABSTRACT
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Translation of the breeding efforts designed to biofortify maize (Z. mays) genotypes with higher levels of
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provitamin A carotenoid (pVAC) content for sub-Saharan Africa is dependent in part on the stability of
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carotenoids during post-harvest through industrial and in-home food processing operations. The purpose of this
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study was to simulate production of commercial milled products by determining the impact of dry-milling and
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extrusion processing on carotenoid stability in three higher pVAC maize genotypes (C17xDE3, Orange ISO,
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Hi27xCML328). Pericarp and germ removal of biofortified maize kernels resulted in a ~10% loss of total
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carotenoids. Separating out the maize flour fraction (
