Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections
作者: Iwona KonopkaWitold KozirokDaniela Rotkiewicz
作者单位: 1Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-957 Olsztyn, Poland
刊名: Food Research International, 2003, Vol.37 (5), pp.429-438
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodres.2003.12.009
关键词: CarotenoidsImage analysisLipidsWheat
原始语种摘要: Abstract(#br)Free and bound non-polar lipids, glyco- and phospholipids and carotenoids of six Polish winter wheat varieties were analysed and correlated with kernels surface and cross-sections colour measured by digital image analysis. The content of total free lipids was in the range of 1617–1877 and 920–1050 mg in 100 g of wheat grain and flour, respectively, and was dominated by non-polar lipids. Free glycolipids occurred in the amount of 57–140 mg in 100 g of grain and 43–107 mg in 100 g of flour. The content of bound lipid fraction was lower than that of free lipids: 3.0–4.5-fold in grain and 1.9–3.2-fold in flour, and was dominated by phospholipids. Higher content of lutein, in most cases, was stated in flour, which points to its higher concentration in the wheat endosperm. Grain...
全文获取路径: Elsevier  (合作)
影响因子:3.005 (2012)

  • 数字的 预先计算的
  • wheat 小麦
  • flour 
  • grain 颗粒
  • analysis 分析
  • kernel 
  • carotenoids 类葫萝卜素
  • image 
  • cross 十字
  • predicted 预先计算的
  • digital 预先计算的