Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties

By F. Leenhardt, B. Lyan, E. Rock, Aline Boussard, J. Potus, E. Chanliaud, C. Rémésy. 2006

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Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats (2009, background): “460 mg/g), in agreement with that found by others authors (Fortmann and Joiner, 1978; Fratianni et al., 2005; Hentschel et al., 2002; Hidalgo et al., 2006; Leenhardt et al., 2006) in durum and bread wheats.”
Quantitative trait loci for yellow pigment concentration and individual carotenoid compounds in durum wheat (2011, background): “The major carotenoids in cultivated wheat grain are lutein, zeaxanthin, while a-carotene and b-carotene, with b-cryptoxanthin are present in much smaller amounts (Digesù et al., 2009; Fratianni et al., 2005; Hentschel et al., 2002; Leenhardt et al., 2006).”
Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT) (2008, background): “Sound wheat may present different levels of polyphenol oxidase activity, which promote the time-dependent darkening of cooked Asian noodles (Anderson and Morris 2003), and of lipoxygenase, which promotes the oxidation of carotenoids reducing pasta yellowness (Leenhardt et al. 2006).”