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Article

Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites.

Journal of agricultural and food chemistry - 27 May 2015

Ziegler Jochen U, Wahl Sabine, Würschum Tobias, Longin C Friedrich H, Carle Reinhold, Schweiggert Ralf M

Abstract excerpt

Concentrations of lutein and lutein esters were determined in an ample collection of 75 wheat genotypes comprising bread wheat (Triticum aestivum L.), durum (Triticum durum Desf.), spelt (Triticum spelta L.), emmer (Triticum dicoccum Schrank), and einkorn (Triticum monococcum L.) grown in five different environments. Einkorn genotypes showed the highest total amounts of lutein (4.5-7.8 μg/g dry matter), followed...

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PMID: 25946219
DOI: 10.1021/acs.jafc.5b01477

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