. 2017 Oct 27;2(10):7320–7328. doi: 10.1021/acsomega.7b01202

Table 2. Final Carotenoid Concentrations (nmol/g DW) of Whole-Grain and Sifted High-β-Cryptoxanthin-Biofortified Maize after Four Different Cooking Methods^A.

		carotenoid concentration
	cooking method	lutein	zeaxanthin	β-cryptoxanthin	all-(E)-β-carotene	total carotenoids
whole-grain
	flour	4.8 ± 0.2^a	20.9 ± 0.5^b	9.6 ± 0.2^b	4.0 ± 0.1^b	39.2 ± 0.5^b
	porridge	5.2 ± 0.2^a	23.3 ± 0.8^a	10.6 ± 0.3^a	5.0 ± 0.2^a	44.0 ± 1.4^a
	tortillas	3.8 ± 1.2^b	16.7 ± 4.9^c	10.3 ± 0.9^a	4.1 ± 0.4^b	34.8 ± 7.0^c
	puffs	0.6 ± 0.2^f	3.2 ± 0.5^g	3.8 ± 0.2^f	1.7 ± 0.1^e	9.3 ± 0.9^g
	muffins	2.0 ± 0.2^d	9.2 ± 0.8^e	5.8 ± 0.5^d	2.6 ± 0.3^d	19.6 ± 1.7^e
sifted flour
	flour	3.8 ± 0.3^b	17.4 ± 1.5^c	9.5 ± 0.4^b	3.6 ± 0.2^c	34.3 ± 2.3^c
	porridge	3.7 ± 0.4^b	17.3 ± 1.8^c	8.7 ± 0.3^c	3.5 ± 0.1^c	33.2 ± 2.5^c
	tortillas	2.9 ± 0.1^c	13.0 ± 0.4^d	8.3 ± 0.3^c	2.8 ± 0.2^d	27.0 ± 0.9^d
	puffs	0.8 ± 0.1^f	3.9 ± 0.4^g	3.9 ± 0.2^f	1.5 ± 0.1^e	10.0 ± 0.7^g
	muffins	1.4 ± 0.1^e	6.0 ± 0.6^f	4.7 ± 0.4^e	1.6 ± 0.3^e	13.7 ± 1.0^f

		carotenoid retention (%)^B
	cooking method	lutein	zeaxanthin	β-cryptoxanthin	all-(E)-β-carotene	total carotenoids^C
whole-grain
	flour	100	100	100	100	100
	porridge	108 ± 7.2^a	112 ± 4.6^a	110. ± 2.1^ab	125 ± 4.9^a	112 ± 3.7^a
	tortillas	82.7 ± 29.6^b	80.7 ± 26.3^c	93.1 ± 11.6^c	92.8 ± 13.2^de	85.6 ± 20.4^cd
	puffs	43.9 ± 12.9^c	55.8 ± 11.5^d	119 ± 11.8^a	111 ± 8.7^b	77.9 ± 10.7^de
	muffins	98.5 ± 20.9^ab	103 ± 25.5^ab	106 ± 18.2^b	108 ± 19.0^bc	103 ± 19.1^ab
sifted flour
	flour	100	100	100	100	100
	porridge	98.2 ± 11.0^ab	99.8 ± 11.7^ab	91.6 ± 4.2^c	98.2 ± 5.4^cd	97.1 ± 8.4^bc
	tortillas	99.0 ± 4.6^ab	92.6 ± 3.17^bc	91.7 ± 2.2^c	86.7 ± 2.3^de	93.8 ± 3.3^bc
	puffs	51.7 ± 7.3^c	53.4 ± 7.0^d	88.0 ± 6.5^c	86.1 ± 8.3^de	67.2 ± 6.7^e
	muffins	98.1 ± 16.1^ab	91.2 ± 13.1^bc	89.9 ± 6.6^c	82.8 ± 14.9^e	90.1 ± 9.7^b,c,d

All of the values are shown as the mean of seven determinations ± SD. Different letters within a column indicate Fisher’s LSD-adjusted significant differences (P < 0.05) between means across all maize milling and cooking preparations.

Percent retention is calculated by dividing the concentration (nmol/g DW) of each carotenoid species in the raw maize food samples by carotenoid concentration (nmol/g DW) of the cooked samples.

Total carotenoids represents the sum of the carotenoids quantified; lutein, zeaxanthin, β-cryptoxanthin, and all-(E)-β-carotene.

Table 2. Final Carotenoid Concentrations (nmol/g DW) of Whole-Grain and Sifted High-β-Cryptoxanthin-Biofortified Maize after Four Different Cooking MethodsA.

Table 2. Final Carotenoid Concentrations (nmol/g DW) of Whole-Grain and Sifted High-β-Cryptoxanthin-Biofortified Maize after Four Different Cooking Methods^A.