@article{jfnr2016486,
author={{Awoyale, Wasiu and Maziya-Dixon, Busie and Alamu, Oladeji E. and Menkir, Abebe},
title={Effect of Packaging Materials and Storage Conditions on the Degradation of Xanthophylls in Yellow-Maize Ogi Powder},
journal={Journal of Food and Nutrition Research},
volume={4},
number={8},
pages={522--527},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/8/6},
issn={2333-1240},
abstract={The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize <i>ogi</i> powder is important due to its health implication. <i>Ogi</i> powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the <i>ogi</i> powder was 10.39 ¦Ìg/g before storage with of zeaxanthin having the highest value (6.73 ¦Ìg/g) and lutein (3.66 ¦Ìg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the <i>ogi</i> powder packaged in HDPE stored at 35¡ãC and 50% relative humidity (RH). Therefore, PVC is recommended at 34¡ãC and RH of 54% for up to 6 weeks while HDPE may be used at 28¡ãC and 68% RH for 9 weeks, and that of PP might be 35¡ãC and 50% RH if the storage period is extended to 12 weeks.},
doi={10.12691/jfnr-4-8-6}
publisher={Science and Education Publishing}
}