Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products.

Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry mixing, dough/batter formation and oven baking. Carotenoids in products were quantified using UPLC and their identification was confirmed based on LC-MS/MS. Hairless canary seed and corn were fairly rich in carotenoids with a total content of 7.6 and 12.9 µg/g, respectively, compared with wheat (1.3 µg/g). Nineteen carotenoid compounds were identified, with all-trans lutein being the principal carotenoid in HCS followed by lutein 3-O-linoleate, lutein 3-O-oleate and lutein di-linoleate. There were significant reductions in carotenoids in muffin and bread products. It appears that batter or dough preparation causes more reductions in carotenoids than oven baking, probably due to enzymatic oxidation and degradation. Muffin-making resulted in lower lutein reductions compared with the bread-making process. The results suggest that muffins made from hairless canary seed alone or in blends with corn could boost the daily intake of lutein and/or zeaxanthin.

Nuclear magnetic resonance analysis of carotenoids from the burgundy plumage of the Pompadour Cotinga (Xipholena punicea).

Previous analysis of carotenoids extracted from the burgundy plumage of the Pompadour Cotinga (Xipholena punicea) revealed six novel keto-carotenoid pigments with methoxyl groups in the C3-position of one or both ß-rings. High performance liquid chromatography (HPLC), mass spectrometry, chemical analysis and, in some instances (1)H NMR spectroscopy were employed to determine the structures of the molecules. Further analysis by NMR was precluded due to lack of material. The recent acquisition of multiple feathers from X. punicea specimens has made it possible to complete this work using correlated homonuclear spectroscopy (COSY), nuclear overhauser effect spectroscopy (NOESY) and (1)H NMR. These new data conclusively confirm the structures of the six methoxy-carotenoids suggested by the earlier work. In addition, the resonance positions of the protons from the novel 3-methoxy-4-keto-ß-ring and 2,3-didehydro-3-methoxy-4-keto-ß-ring moieties are reported here for the first time.

Carotenoids from the crimson and maroon plumages of Old World orioles (Oriolidae).

Recent analyses of the orange, red, and purple plumages of cotingas (Cotingidae) and broadbills (Eurylaimidae) revealed the presence of novel carotenoid molecules, suggesting that the diversity of pigments and the metabolic transformations they undergo are not yet fully understood. Two Old World orioles, the Black-and-Crimson Oriole Oriolus cruentus, and the Maroon Oriole Oriolus traillii, exhibit plumage colors that are similar to those of some cotingas and broadbills. To determine if these oriole plumage colors are produced by the same carotenoids or with other molecules, we used high-performance liquid chromatography (HPLC), mass spectrometry, and chemical analyses. The data show that the bright red feathers of O. cruentus contain a suite of keto-carotenoids commonly found in avian plumages, including canthaxanthin, adonirubin, astaxanthin, papilioerythrinone, and α-doradexanthin. The maroon feathers of O. traillii were found to contain canthaxanthin, α-doradexanthin, and one novel carotenoid, 3',4-dihydroxy-ε,ε-carotene-3-one, which we have termed "4-hydroxy-canary xanthophyll A." In this paper we propose the metabolic pathways by which these pigments are formed. This work advances our understanding of the evolution of carotenoid metabolism in birds and the mechanisms by which birds achieve their vivid plumage colorations.