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Sweetcorn colour change and consumer perception associated with increasing zeaxanthin for the amelioration of age-related macular degeneration

Fanning, KJ and Kirchhoff, S and Wong, LS and Keating, V and O'Hare, TJ and Martin, I and Pun, S and Reid, C (2014) Sweetcorn colour change and consumer perception associated with increasing zeaxanthin for the amelioration of age-related macular degeneration. Acta Horticulturae, 1040 . pp. 221-226. ISSN 0567-7572

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Article Link(s): http://www.actahort.org/books/1040/1040_30.htm

Abstract

Age-related macular degeneration (AMD) is the leading cause of blindness in the developed world. Increasing dietary intake of lutein- and zeaxanthin-rich foods is a potential means of preventing, or at least slowing the progression of AMD. Zeaxanthin levels in tropical super-sweetcorn was increased from 1.1 to 11.9 µg/g FW through conventional breeding and selection, associated with both an increase in the proportion of zeaxanthin relative to other carotenoids, and a general increase in carotenoid synthesis. Increasing zeaxanthin was associated with a colour shift from traditional ‘canary-yellow’ kernels to a golden-orange colour. Kernel colour was most closely correlated (r2=69%) with an increase in beta-arm carotenoid concentration. Consumer analysis revealed that prior to any knowledge of zeaxanthin-related health benefit, consumers would readily purchase both yellow and gold cobs. Once the health benefit was explained, this extended to deep-gold cobs. Colour difference between regular yellow sweetcorn and high-zeaxanthin sweetcorn could potentially be used as a visual means of differentiating high-zeaxanthin sweetcorn in the marketplace.

Item Type:Article
Business groups:Crop and Food Science
Additional Information:III International Symposium on Human Health Effects of Fruits and Vegetables-FAVHEALTH 2009 1040
Subjects:Plant culture > Vegetables
Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Deposited On:25 Aug 2014 05:50
Last Modified:25 Aug 2014 05:50

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