Stability and esterification of lutein in bread wheat during post harvest storage in comparison with banana

Abstract

Lutein is an important micronutrient for humans as well as being the primary contributor to the pale creamy to yellow colour of bread wheat and durum based products but tends to be unstable against heat and UV light. During post harvest storage of bread wheat grain some of the lutein may be converted to mono- and difatty acid esters that appear to be more stable forms of lutein.