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Formentone giallo (Yellow ER, Y)
Nostrato, NP
Nano, N Formentone rosso
(Red ER, R) Commercial Line, C Dissected pericarp Kernel without pericarp Whole kernel Nostrato, NP Nano, N Red ER, R
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0.00 0.20 0.40 0.60 0.80 1.00 1.20 1.40 400 450 500 550 600 nm C NP, N R Y 554, 558 555 Y C N NP R 0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 400 450 500 550 600 nm Y, C NP, N R 561 0,0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 400 450 500 550 600 0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00 NP N R 559 554 561
nm
0,0 0,5 1,0 1,5 2,0 2,5 400 450 500 550 600 2.50 2.00 1.50 1.00 0.50 0.00 4.00 3.50 . 3.00 2.50 2.00 1.50 1.00 0.50 0.00nm
NP N R 496 497 496 Y C N NP Ra
b
c
d
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0 1 2 3 4 5 6 7 8 9 10 Y R NP N C
C
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Lutein Zeaxanthin -Cryptoxanthin -Carotene a c b c,d d b a b,c a d c b a b,c c c b b b Page 27 of 30URL: http://mc.manuscriptcentral.com/cijf Email: daniele.delrio@unipr.it International Journal of Food Sciences & Nutrition
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0,0 2,0 4,0 6,0 8,0 10,0 12,0 14,0 Y R C N NP Y R C N NP Y R C N NP b b b b a b a a a a c b c c c 0,0 0,2 0,4 0,6 0,8 1,0 1,2 1,4 1,6 1,8 2,0 2,2 Y R C N NP Y R C N NP Y R C N NP c bc b bc b a a c bc ab b c c c a 14.0 12.0 10.0 8.0 6.0 4.0 2.0 0.0 2.2 2.0 1.8 1.6 1.4 1.2 1.0 0.8 0.6 0.4 0.2 0.0
a
b
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RP-HPLC separations and photodiode array spectra (inserts) of carotenoids extracted
from the investigated corn flours.
C30 column: YMC polymeric, 3 m, 4.6 x 250 mm; mobile phase
methanol:metyl-tert-butyl ether, 90:10 increasing to 40:60 in 60 min (linear gradient); flow rate 0.8 mL/min.
Y, Yellow ER; R, Red ER; C, commercial; N, Nano di Verni; NP, Nostrato del Palazzaccio.
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