Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize.

ABSTRACT:

Background

Maize varieties that are rich in carotenoids have been developed to combat vitamin A deficiency in Sub-Saharan Africa. Unfortunately, after harvest, carotenoids degrade and off-flavor volatiles develop, which affect nutrient intake and consumer acceptance. This study evaluated carotenoid retention and aroma compound stability in provitamin A biofortified maize, variety Pool 8A, as influenced by dry milling and storage in different packaging and temperature conditions.

Results

The lowest amount of total carotenoids was found in flour stored in laminated paper bags at 37 °C (only 16% retention after 180 days), attributable to the high storage temperature and oxygen permeability of the packaging material. No significant effect on carotenoid degradation was found for

SUBMITTER: Ekpa O 

PROVIDER: S-EPMC8248037 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature