Título:	Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays).
Autoria:	CARDOSO, W. S. BORÉM, A. KARAM, D. RIOS, S. de A. PAES, M. C. D.
Afiliação:	DECIO KARAM, CNPMS; SARA DE ALMEIDA RIOS, CPAA; MARIA CRISTINA DIAS PAES, CNPMS.
Ano de publicação:	2015
Referência:	Food Science and Technology, Campinas, 35, n., 3, p. 481-486, 2015.
Conteúdo:	Maize is considered a source of carotenoids; however, these compounds are highly unstable, degraded by high temperatures, exposure to light and presence of oxygen. The objective of this work was to evaluate the influence of the moisture and type of drying applied to grains on the level of carotenoids in yellow maize. The experiment was conducted in a completely randomized design (2 × 4 factorial), two levels of initial moisture at the harvest (22 and 19%) and three types of drying (in the sun; in the shade and in a dryer) and control (no drying). The samples of grains after drying with 12% of final moisture were analyzed by concentration of total carotenoids, carotenes (?-carotene + ?-carotene), monohydroxilated carotenoids (?-cryptoxanthin), and xanthophylls (lutein + zeaxanthin). Initial moisture, type of drying and the interaction between moisture versus drying influence (p?0.05) the levels of carotenoids in grains. This is the first report about the drying conditions and harvest?s initial moisture as influence on the profile and content of carotenoids in maize grains. Based on the results, this work suggested that the harvest be carried out preferably when the grains present 22% humidity, with drying in a dryer or in shade for further use or storage.
Thesagro:	Caroteno Preservação de alimento Cereal Processamento Milho
Palavras-chave:	Biofortificação
Digital Object Identifier:	Http://dx.doi.org/10.1590/1678-457X.6705
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPMS)