| Title: | "Increase in beta-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn" |
| Author(s): | Gallon CZ; Fuller SC; Fanning KJ; Smyth HE; Pun S; Martin IF; O'Hare TJ; |
| Address: | "Centre for Nutrition and Food Sciences, QAAFI, The University of Queensland, Queensland, Australia" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Carotenoids are responsible for the yellow color of sweet corn (Zea mays var. saccharata), but are also potentially the source of flavor compounds from the cleavage of carotenoid molecules. The carotenoid-derived volatile, beta-ionone, was identified in both standard yellow sweet corn ('Hybrix5') and a zeaxanthin-enhanced experimental variety ('HZ') designed for sufferers of macular degeneration. As beta-ionone is highly perceivable at extremely low concentration by humans, it was important to confirm if alterations in carotenoid profile may also affect flavor volatiles. The concentration of beta-ionone was most strongly correlated (R(2) > 0.94) with the beta-arm carotenoids, beta-carotene, beta-cryptoxanthin, and zeaxanthin, and to a lesser degree (R(2) = 0.90) with the alpha-arm carotenoid, zeinoxanthin. No correlation existed with either lutein (R(2) = 0.06) or antheraxanthin (R(2) = 0.10). Delaying harvest of cobs resulted in a significant increase of both carotenoid and beta-ionone concentrations, producing a 6-fold increase of beta-ionone in 'HZ' and a 2-fold increase in 'Hybrix5', reaching a maximum of 62 mug/kg FW and 24 mug/kg FW, respectively" |
| Keywords: | Carotenoids/*analysis/metabolism Lutein/analysis/metabolism Norisoprenoids/*analysis/metabolism Volatile Organic Compounds/*analysis/metabolism Xanthophylls/*analysis/metabolism Zea mays/*chemistry/growth & development/metabolism; |
| Notes: | "MedlineGallon, Camilla Z Fuller, Steven C Fanning, Kent J Smyth, Heather E Pun, Sharon Martin, Ian F O'Hare, Timothy J eng 2013/06/19 J Agric Food Chem. 2013 Jul 31; 61(30):7181-7. doi: 10.1021/jf402326e. Epub 2013 Jul 23" |
