44E-26 |
Corn grits fortification with lutein: effect of microwave heating |
K. K. ADOM, C. Ng, W. Prinyawiwatkul, J. S. Godber, and J. N. Losso. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 Lutein, 3,3'-dihydroxy-a-carotene, is an orange pigment concentrated in dark green vegetables, marigold flowers, and corn. Ingested lutein accumulates in the retina where it contributes to the density of the macular pigment and may prevent macular degeneration, the leading cause of cataract formation and blindness in the elderly people and diabetics. Lutein has been recognized as one of the dietary strategies used to delay the onset of cataract and colon cancer and may be positively correlated with optimal health. 6 mg of lutein per day was reported to associate with 43% lower risk of macular degeneration. We have identified corn grits, a popular breakfast in the southern U.S. region, as a good example of food that can be fortified with lutein. The study was conducted to fortify grits with lutein at a level that can provide enough lutein for daily intake, and to study the stability of lutein in grits during microwave heating. Lutein was extracted from commercial grits and analyzed by HPLC using a C30 carotenoids column. Standard pure lutein was spiked into the grits at 6 mg per serving size. The spiked samples were cooked for 0-5 min following instructions on the container using microwave oven at full power (1000 W). Cooked samples were extracted with ethanol, saponified, extracted with hexane, and analyzed by HPLC with detection at 450 nm. Corn grits samples contained 2.5 ppm lutein. Lutein in microwave-heated grits gradually decreased in concentration from 98% recovery at 0 min to 95% at 3 min, and 60% at 5min. Since the manufacturers recommend grits be cooked (at 625-700 watts) for 3-4 min, fortified corn grits can be expected to contain enough lutein after microwave cooking to lower risk of macular degeneration. This study demonstrates the potential for lutein fortification in food products for nutritional interventions against macular degeneration.
Session 44E, Nutraceuticals & Functional Foods
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