Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model

Herbs are a rich source of bioactive phytochemicals such as carotenoids, which are known to exert various positive biological effects. However, there is very limited information in the literature regarding the content and bioavailability of carotenoids from commonly consumed herbs. Therefore, the objectives of the present study were first, to determine the carotenoid content of eight herbs namely basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum graveolens), mint (Metha L.), parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), and tarragon (Artemisia dracunculus L.); and second, to assess carotenoid bioaccessibility from these herbs using a simulated human in vitro digestion model. Carotenoid bioaccessibility is defined as the amount of carotenoids transferred to micelles after digestion when compared with the original amount present in the food. The content of individual carotenoids varied significantly among the herbs tested. Carotenoid bioaccessibility varied from 0 to 42.8%. Basil and coriander, and their respective micelles, contained the highest levels of β-carotene, β-cryptoxanthin, and lutein + zeaxanthin. Our findings show that herbs are rich sources of carotenoids and that these foods can significantly contribute to the intake of bioaccessible carotenoids.     

Geographical Location has Greater Impact on Carotenoid Content and Bioaccessibility from Tomatoes than Variety

The suggested health benefits of consuming tomatoes and tomato-based products have been attributed, in part, to the carotenoids present in these foods. Therefore, the objectives of the present study were to (i) analyse carotenoid content and bioaccessibility from different tomato (Lycopersicon esculentum L.) types namely cherry, plum, round, and certain tomatoes-on-the-vine; and (ii) determine if geographical location (Ireland vs Spain) influenced the content and bioaccessibility of carotenoids in tomatoes of the same variety. Carotenoid bioaccessibility is defined as the amount of ingested carotenoids that, after digestion, are available for absorption by intestinal cells. Differences were seen in carotenoid content and bioaccessibility between the different tomato types tested. For instance, Irish round high-lycopene tomatoes contained the greatest amounts of lycopene and lutein but lowest levels of β-carotene compared with the other Irish tomatoes. Furthermore, the content and bioaccessibility of carotenoids that were sourced from Ireland and Spain also varied greatly. Spanish tomatoes were generally superior in the content, bioaccessibility, and micelle content of carotenoids. To conclude, our findings suggest that geographical location, rather than the type of tomato, seems to have a more pronounced effect on carotenoid bioaccessibility from tomatoes.     

Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

Mexican pigmented maize (Zea mays L.) landrace kernels have been scantily evaluated regarding potential as functional food. In this study, eight Mexican pigmented (yellow and red) maize accessions of Tuxpeño, Tabloncillo and Chapalote landraces collected in the northwestern region of Mexico were processed into tortilla to determinate carotenoid profiles, as well as their Oxygen Radical Absorbance Capacity for Lipophilic extract (ORAC-L). The total carotenoid content ranged from 3.66 to 5.56 mg LE/kg DW in the yellow maize and from 1.49 to 3.49 mg LE/kg DW in the red maize among all raw genotypes. Lutein and zeaxanthin were major carotenoids in all pigmented maize, accounting for ∼85% of total carotenoids. The traditional nixtamalization and lime-cooking extrusion process significantly (p < 0.05) decrease total carotenoid and ORAC-L assays when compared to raw kernels. Traditional tortillas retained among 72.0–87.6% and 65.1–78.8% of total carotenoids and ORAC-L levels respectively, compared to 68.8–79.5% and 60.3–75.5% assayed in extruded tortillas. Interestingly, traditional and extruded tortillas maintained more 72.7 and 60%, respectively; of the lutein concentration associated with raw grains. Our results suggest that yellow maize landrace could be considered for the elaboration of nixtamalized food products with nutraceutical potential.     

Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize

Maize is a staple food crop in many developing countries, hence becoming an attractive target for biofortification programs toward populations at risk of micronutrient deficiencies. A South African white endosperm maize inbred line was engineered with a carotenogenic mini-pathway to generate high-carotenoid maize, which accumulates β-carotene, lutein and zeaxanthin. As maize porridge is a traditional meal for poor populations in sub-Saharan African countries, high-carotenoid maize was used as raw material to prepare different maize meals. The objective of this work was to assess the impact of popular home-cooking techniques and different cooking parameters (temperature, time and pH) on the final carotenoid content in the cooked product, using a spectrophotometric technique based on the mean absorption of carotenoids at 450 nm. Carotenoid levels were not only preserved, but also enhanced in high-carotenoid maize porridges. The carotenoid content was increased when temperatures ≤95 °C were combined with short cooking times (10–60 min). The most optimum thermal treatment was 75 °C/10 min. When treated under those conditions at pH 5, high-carotenoid maize porridges doubled the initial carotenoid content up to 88 μg/g dry weight. Regarding to cooking techniques, the highest carotenoid content was found when unfermented thin porridges were prepared (51 μg/g dry weight of high-carotenoid maize porridge). We conclude that high-carotenoid maize may contribute to enhance the dietary status of rural populations who depend on maize as a staple food.     

In vitro Assessment of the Bioaccessibility of Carotenoids from Sun-Dried Chilli Peppers

Chilli peppers have been recognized as an excellent source of antioxidants as they are rich in bioactive phytochemicals such as carotenoids which are known to exert various beneficial effects in vivo. Absorption is an important factor in the determination of the potential biological effects of carotenoids. The bioaccessibility of a food constituent such as a carotenoid represents its potential to be absorbed in humans. There is very limited information in the literature regarding the content and bioaccessibility of carotenoids from dried peppers. Therefore, the objectives of the present study were: first, to determine the carotenoid content of 20 varieties of red, orange or yellow coloured sun-dried chilli peppers belonging to either of four Capsicum species (annuum, baccatum, chinense and chacoense); and second, to quantify the carotenoid micellarization (bioaccessibility) following an in vitro digestion procedure. Red peppers had a higher carotenoid content and bioaccessibility than either the orange peppers or yellow pepper. Xanthophylls showed greater bioaccessibility than carotenes. Our findings confirm that dried chilli peppers are a good source of carotenoids.     

Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet

Pearl millet was decorticated to obtain a bran rich and endosperm rich fraction. The two fractions were soaked in solutions with varying pH. Pearl millet grains were germinated and steamed followed by decortication to obtain two fractions. It was observed that bran rich fractions contained high concentrations of iron, zinc, polyphenols, phytic acid, fibre and flavonoids. Soaking for short duration of 3 h did not result in major mineral losses but decreased the inhibitory factors which depended on the pH. Alkaline soaking decreased flavonoid content by 62.7% in the endosperm rich fraction, while acidic soaking decreased phytic acid content to the maximum in the bran rich fraction. Combination of treatments like germination and heat decreased the phytate content to the maximum in the endosperm rich fraction. Acidic conditions improved zinc bioaccessibility in the bran rich fraction (35%) and iron bioaccessibility (2.5%) in the endosperm rich fraction. Bran rich fraction from germinated grain also had enhanced bioaccessibility of both the minerals but comparatively lesser when compared to soaking under acidic conditions. Soaking the grain components under slightly less than neutral conditions also decreased some of the inhibitory factors and improved the zinc bioaccessibility to some extent in the bran rich fraction.     

Carotenoid Composition of Jackfruit (<Emphasis Type="Italic">Artocarpus heterophyllus</Emphasis>), Determined by HPLC-PDA-MS/MS

Carotenoids are pigments responsible for the yellow-reddish color of many foods and are related to important functions and physiological actions, preventing several chronic-degenerative diseases. The objective of this study was to confirm the carotenoid composition of jackfruit by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). The main carotenoids were all-trans-lutein (24–44%), all-trans-β-carotene (24–30%), all-trans-neoxanthin (4–19%), 9-cis-neoxanthin (4–9%) and 9-cis-violaxanthin (4–10%). Either qualitative or quantitative differences, mainly related to the lutein proportion, were found among three batches of jackfruit. Since the fruits from batch A showed significantly lower contents for almost all carotenoids, it also had the lowest total carotenoid content (34.1 μg/100 g) and provitamin A value, whereas the total carotenoid ranged from 129.0 to 150.3 μg/100 g in the other batches. The provitamin A values from batches B and C were 3.3 and 4.3 μg RAE/100 g, respectively. The carotenoid composition of jackfruit was successfully determined, where 14 of the 18 identified carotenoids were reported for first time. Differences among batches may be due to genetic and/or agricultural factors.     

Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

The average particle size of ground grains is known to influence properties related to processing (e.g. water absorption and solubility) and nutritional value (e.g. starch digestion rate) of human foods and animal feeds. The purpose of this study was to identify the contributions made by individual size fractions of hammer-milled barley and sorghum grains to average bulk compositional, hydration, rheological, and enzyme susceptibility properties. Barley and sorghum grains were each hammer-milled through a 4 mm screen and subsequently fractionated on a set of eight sieves ranging from 0.125 mm to 2.8 mm. Individual fractions were characterised for (1) starch, aNDF, and water content, (2) water absorption index (WAI) and water solubility index (WSI), (3) viscosity profile during cooking and cooling in excess water, and (4) in vitro starch digestibility. Weighted average values based on fraction yields and property values for WAI, WSI, and starch digestibility were not significantly different from values obtained for non-fractionated ground grains of both barley and sorghum. Glucose yields from starch digestion varied about ten-fold between the smallest and largest particle fractions, and WAI and WSI had value ranges of 1.9–2.8 g/g (sorghum), 2.1–4.0 g/g (barley) and 1.3–4.5% (sorghum), 0.7–10.3% (barley), respectively. Viscosity profiles for milled sorghum grain fractions were dominated by starch swelling which became increasingly restricted as particle sizes increased. Viscosity profiles for milled barley grain fractions did not exhibit typical starch-based behaviour and were most likely dominated by soluble fibres. Taken together, the results show that there is considerable potential for designing combinations of hydration, rheological and digestibility properties of ground grains through informed selection of appropriate grains and particle size distributions.     

Antarctic Thraustochytrids as Sources of Carotenoids and High-Value Fatty Acids

Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and carotenoids are needed as human dietary supplements and are essential components in commercial feeds for the production of aquacultured seafood. Microorganisms such as thraustochytrids are potential natural sources of these compounds. This research reports on the lipid and carotenoid production capacity of thraustochytrids that were isolated from coastal waters of Antarctica. Of the 22 isolates, 21 produced lipids containing EPA+DHA, and the amount of these fatty acids exceeded 20% of the total fatty acids in 12 isolates. Ten isolates were shown to produce carotenoids (27.4–63.9 μg/g dry biomass). The isolate RT2316-16, identified as Thraustochytrium sp., was the best producer of biomass (7.2 g/L in five days) rich in carotenoids (63.9 μg/g) and, therefore, became the focus of this investigation. The main carotenoids in RT2316-16 were β-carotene and canthaxanthin. The content of EPA+DHA in the total lipids (34 ± 3% w/w in dry biomass) depended on the stage of growth of RT2316-16. Lipid and carotenoid content of the biomass and its concentration could be enhanced by modifying the composition of the culture medium. The estimated genome size of RT2316-16 was 44 Mb. Of the 5656 genes predicted from the genome, 4559 were annotated. These included genes of most of the enzymes in the elongation and desaturation pathway of synthesis of ω-3 polyunsaturated fatty acids. Carotenoid precursors in RT2316-16 were synthesized through the mevalonate pathway. A β-carotene synthase gene, with a different domain organization compared to the gene in other thraustochytrids, explained the carotenoid profile of RT2316-16.     

Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes

The study of food-grade isolated kafirin proteins has increased recently due to the interest of their potential applications in gluten-free products. However, functionality of extracted proteins and fractions have been poorly characterized. In this investigation, kafirins were extracted from whole or decorticated sorghum genotypes (white-regular, white-waxy, red-regular and high-tannin) with 70% aqueous ethanol with metabisulfite. Chemical composition, color parameters, functionality and molecular characterization of kafirin extracts were determined. When kafirin extracts were obtained from decorticated sorghums, higher protein purities (81.5–93.3%), lower lipid contents (1.9–12.6%), better color parameters, and higher yields were obtained compared to counterparts extracted from whole caryopses. Functional properties of the extracted kafirins showed low water solubility, free amino nitrogen, and emulsifying activity, but adequate water holding and fat absorption capacities and in vitro protein digestibility. Differences in functionality were attributed to sorghum genotype. SDS-PAGE showed extraction of α₁-, α₂-, β-, and γ-kafirins with no contamination of other protein fractions. FTIR indicated a reduction in α-helix:β-sheet after extraction, especially in proteins obtained from decorticated sorghums. High correlations found from Pearson analysis could be used to optimize protein yield and the functionality (emulsifying activity and solubility) of the extracted proteins to be applied in gluten-free food systems.     

Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease

Kafirins have been extracted from several types of sorghums due to their potential use for production of gluten-free products. Nevertheless, the extraction of these proteins from wet-milled sorghum gluten meal (SGM) has not yet been explored. In this study, we investigated the differences in composition, color, molecular structures, functionality and in vitro protein digestibility of kafirin extracts obtained from dry-milled flour or SGM obtained from decorticated white sorghum treated with and without endopeptidic protease. Kafirins were extracted using aqueous ethanol and metabisulfite. Kafirin extracts from SGM presented higher protein purity (95% vs 86%), lower fat content (0.7% vs 2.0%), in vitro protein digestibility (89% vs 85%), and better water holding (2.8 vs 1.9 g/g) and fat absorption capacities (2.4 vs 1.6 g/g) compared to extracts from ground decorticated sorghum. Color was not affected by treatments. SDS-PAGE showed differences in the low molecular weight patterns of kafirin extracts obtained from SGM whereas FTIR analyses showed reduction of α-helical and β-turn percentages and β-sheet increment after extraction. The proposed protease treatment increased free amino nitrogen and emulsifying index of kafirins, but did not affect other functional properties. Thus, SGM represents a potential new feedstock for the extraction of food-grade kafirins.     

Isolation and identification of phase II enzyme inductors obtained from black Shawaya sorghum [Sorghum bicolor (L.) Moench] bran

The antioxidant capacity as oxygen radical absorbance capacity (ORAC) and in vitro chemopreventive effect of phytochemicals extracted, partitioned and isolated from the decorticated bran of black Shawaya sorghum (Sorghum bicolor L. Moench) was studied. The chemopreventive effect was evaluated as the induction effect of quinone reductase (QR) using murine hepatoma cells Hepa 1c1c7. The crude methanol extract with an antioxidant capacity of 3.7 μmol Trolox equivalent (TE)/mg was partitioned into 120 fractions with fast centrifugal partition chromatography (FCPC). Fractions with partition coefficients between 0.1 and 0.26 exerted more than 50% of the antioxidant activity of the original crude extract and contained the highest concentration of anthocyanins. No correlation was found for ferulic acid content and ORAC or chemoprevention. A derivative of 7-methoxyapigeninidin at a concentration of 1 μg/ml increased by 31% the QR activity while the original extract reached a maximum of 27% at 40 μg/ml.     

Carotenoid evolution during postharvest storage of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) grains

The process of in vivo esterification of xanthophylls has proven to be an important part of the post-carotenogenesis metabolism which mediates their accumulation in plants. The biochemical characterization of this process is therefore necessary for obtaining new and improved crop varieties with higher carotenoid contents. This study investigates the impact of postharvest storage conditions on carotenoid composition, with special attention to the esterified pigments (monoesters, diesters and their regioisomers), in durum wheat and tritordeum, a novel cereal with remarkable carotenoid content. For tritordeum grains, the total carotenoid content decreased during the storage period in a clear temperature-dependent manner. On the contrary, carotenoid metabolism in durum wheat was very much dependent on the physiological adaptation of the grains to the imposed conditions. Interestingly, when thermal conditions were more intense (37 °C), a higher carotenoid retention was observed for tritordeum, and was directly related to the de novo esterification of the lutein induced by temperature. The profile of lutein monoester regioisomers was constant during storage, indicating that the regioisomeric selectivity of the XAT enzymes was not altered by temperature. These data can be useful for optimizing the storage conditions of grains favoring a greater contribution of carotenoids from these staple foods.     

In vitro protein digestibility of developing and mature sorghum grain in relation to α-, β-, and γ-kafirin disulfide crosslinking

Sorghum (P721N, 1992) was harvested at selected days after half-bloom (DAHB) and at maturity, and analyzed for protein and moisture contents, protein digestibility, α-, β-, and γ-kafirin contents, and unextractable disulfide-bound complexes. α-Kafirin synthesis began before 10 DAHB, and β- and γ-kafirin at 20 DAHB. All the kafirins were as abundant at 40 DAHB as at maturity. Protein digestibilities of uncooked flour were about 90%, and dropped to 73% at maturity. Digestibilities of cooked flour dropped markedly at 35 DAHB, 40 DAHB and maturity. A comparison of 1992 and 1987 data indicates that digestibility decreases with moisture content, not days of development. The amount of disulfide “crosslinked” β- and γ-kafirins was insignificant at the earlier stages, though increased as the grain matured. Since kafirin synthesis is complete by 40 DAHB, we suggest that the decrease in digestibility in maturing grain is due to the drying effect and formation of disulfide-bound complexes involving β- and γ-kafirins. Cooking the flour may further promote protein interactions, particularly after kafirin synthesis has ceased.     

Antioxidant Capacity and Antimutagenic Activity of Anthocyanin and Carotenoid Extracts from Nixtamalized Pigmented Creole Maize Races (Zea mays L.)

Nixtamalization process is the first step to obtain maize based products, like tortillas; however, in both the traditional and commercial processes, white grain is generally preferred. Creole maize races, mainly pigmented varieties, have increasingly attention since these are rich in anthocyanins and carotenoids. The aim of this investigation was to evaluate the antioxidant and antimutagenic activity of rich anthocyanins and carotenoids extracts from creole maize races before (grain) and after (masa and tortilla) the nixtamalization process. Most anthocyanins and carotenoids were lost during nixtamalization. Before nixtamalization, blue and red genotypes contained either higher antioxidant capacity and anthocyanin contents (963?±?10.0 and 212.36?±?0.36 mg of cyanidin-3-glucoside eq/100 g, respectively) than the white and yellow genotypes. However, the highest carotenoid levels were displayed by red grains (1.01?±?0.07 to 1.14?±?0.08 μg of β-carotene eq/g extract). Anthocyanins losses were observed when the blue grains were processed into masa (83 %) and tortillas (64 %). Anthocyanins content correlated with antiradical activity (r?=?0.57) and with 2-aminoanthracene -induced mutagenicity inhibition on TA98 and TA100 (r?=??0.62 and r?=??0.44, respectively). For white grains, nixtamalization also reduced carotenoids (53 to 56 %), but not antioxidant activity and 2-Aa-induced mutagenicity. Throughout the nixtamalization process steps, all the extracts showed antimutagenic activity against 2-aminoanthracene—induced mutagenicity (23 to 90 %), displaying higher potential to inhibit base changes mutations than frameshift mutations in the genome of the tasted microorganism (TA100 and TA98, respectively). The results suggest that even though there were pigment losses, creole maize pigments show antioxidant and antimutagenic activities after nixtamalization process.     

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Uncooked and cooked sorghum showed improvement in in vitro protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to protein body-enriched samples. This was not the case for maize. Cooking reduced protein digestibility of sorghum but not maize. Treating cooked sorghum and maize whole grain and endosperm flours with alpha -amylase to reduce sample complexity before in vitro pepsin digestion slightly improved protein digestibility. The reduction in sorghum protein digestibility on cooking was not related to the total polyphenol content of samples. Pericarp components, germ, endosperm cell walls, and gelatinised starch were identified as possible factors limiting sorghum protein digestibility. Electrophoresis of uncooked and cooked protein-body-enriched samples of sorghum and maize, and prolamin fractions of sorghum under non-reducing conditions showed oligomeric proteins with molecular weights (M_r) 45, 66 and >66 kDa and monomeric kafirins and zeins. Protein-body-enriched samples of sorghum had more 45–50 kDa oligomers than those of maize. In cooked sorghum, some of these were resistant to reduction. Pepsin-indigestible residues from protein-body-enriched samples consisted mainly of α-zein (uncooked and cooked maize) or α-kafirin (uncooked sorghum), whilst cooked sorghum had in addition, β- and γ-kafirin and reduction-resistant 45–50 kDa oligomers. Cooking appears to lead to formation of disulphide-bonded oligomeric proteins that occurs to a greater extent in sorghum than in maize. This may explain the poorer protein digestibility of cooked sorghum.     

The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan

Rye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B₆, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations.     

Carotenoid Production from Microalgae: Biosynthesis,Salinity Responses and Novel Biotechnologies

Microalgae are excellent biological factories for high-value products and contain biofunctional carotenoids. Carotenoids are a group of natural pigments with high value in social production and human health. They have been widely used in food additives, pharmaceutics and cosmetics. Astaxanthin, β-carotene and lutein are currently the three carotenoids with the largest market share. Meanwhile, other less studied pigments, such as fucoxanthin and zeaxanthin, also exist in microalgae and have great biofunctional potentials. Since carotenoid accumulation is related to environments and cultivation of microalgae in seawater is a difficult biotechnological problem, the contributions of salt stress on carotenoid accumulation in microalgae need to be revealed for large-scale production. This review comprehensively summarizes the carotenoid biosynthesis and salinity responses of microalgae. Applications of salt stress to induce carotenoid accumulation, potentials of the Internet of Things in microalgae cultivation and future aspects for seawater cultivation are also discussed. As the global market share of carotenoids is still ascending, large-scale, economical and intelligent biotechnologies for carotenoid production play vital roles in the future microalgal economy.     

Conversion into bioethanol of insect (Sitophilus zeamais Motschulsky), mold (Aspergillus flavus Link) and sprout-damaged maize (Zea mays L.) and sorghum (Sorghum bicolor L. Moench)

The bioconversion into ethanol of insect (Sitophilus zeamais), mold (Aspergillus flavus) and sprout-damaged maize and sorghum was investigated. Kernel test weight losses due to insect damage in maize were almost twice compared to sorghum (18.6 vs. 10.7%). All damaged kernels lost some of the starch and increased soluble sugars, ash and crude fiber. The mold-damaged sorghum contained approximately five times more FAN compared to the control. The sprout-damaged kernels contained the highest amounts of reducing sugars prior (11 g/L) to and at the end (146.5 g/L) of liquefaction with α-amylase. Ethanol yields based on the already damaged grain indicated that sprout-damaged kernels yielded similar amounts compared to sound kernels (381.1 vs. 382.6 L/ton and 376.6 vs. 374.8 L/ton of sorghum or maize respectively). The insect-damaged maize and sorghum have reduced ethanol yields compared with the controls (29 and 23% respectively), and this negative result was mainly due to dry matter losses during the inadequate storage. Despite differences in ethanol yield, all treatments have similar conversion efficiencies (76.1–89.9%) indicating the robustness of yeast facing biotic-damaged feedstocks. This research demonstrates that the use of already damaged insect, mold or sprouted kernels is feasible and a good alternative for biorefineries.     

Carotenoids and tocols content in genotypes of colored barley

Carotenoids and tocols of 20 genotypes of colored barley divided into three groups (A, B, C) were investigated. These included 16 F8 recombinant inbred lines obtained from crosses of four parental lines: 2005 FG, K4-31, L94 and Priora. The aim of the present study was to identify, quantify and profile characterize of tocols and carotenoids. Tocols profile is characterized by the prevalence of tocotrienols on tocopherols. The α-tocotrienol was the most represented tocol isomer, contributing about 53.03% of the total content. The highest α-tocotrienol content (33.67 μg g-¹) was found in the blue naked parental genotype 3007 (C-Group). The most abundant carotenoid was lutein on average 86% of total followed by zeaxanthin 10% and by α-carotene 3.40%. The Priora cultivar (C-Group) was the genotype with the highest lutein content (4.10 μg g-¹). The study found great variability in the content of carotenoids and tocols along the lines of each group.