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Menga V, Giovanniello V, Savino M, Gallo A, Colecchia SA, De Simone V, Zingale S, Ficco DBM. Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:1350. [PMID: 36987038 PMCID: PMC10053801 DOI: 10.3390/plants12061350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/15/2023] [Indexed: 06/19/2023]
Abstract
Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxidant power. This study aimed to evaluate the differences in the quality traits and phenolic compounds' concentration (e.g., phenolic acids) of different durum wheat genotypes, namely four Italian durum wheat cultivars and a USA elite variety, in relation to their yield potential and year of release. Phenolic acids were extracted both from wholemeal flour and semolina and analysed through HPLC-DAD analysis. Ferulic acid was the most represented phenolic acid, both in the wholemeal flour (438.3 µg g-1 dry matter) and in semolina (57.6 µg g-1 dry matter) across all cultivars, followed by p-coumaric acid, sinapic acid, vanillin, vanillic acid, syringic acid, and p-hydroxybenzoic acid. Among the cultivars, Cappelli showed the highest phenolic acid content, whilst Kronos had the lowest one. Negative correlations occurred between some phenolic acids and morphological and yield-related traits, especially for Nadif and Sfinge varieties. On the contrary, durum wheat genotypes with low yield potential such as Cappelli accumulated higher concentrations of phenolic acids under the same growing conditions, thereby significantly contributing to the health-promoting purposes.
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Affiliation(s)
- Valeria Menga
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Valentina Giovanniello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Antonio Gallo
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Salvatore Antonio Colecchia
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Vanessa De Simone
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
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Kozicka M, Hallmann E. Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers ( Viola × wittrockiana) and Their Antioxidant Activity. PLANTS (BASEL, SWITZERLAND) 2023; 12:1264. [PMID: 36986950 PMCID: PMC10057616 DOI: 10.3390/plants12061264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 06/19/2023]
Abstract
The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers.
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Affiliation(s)
- Michalina Kozicka
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ewelina Hallmann
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
- Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, K. Donelaičio Str. 58, 44248 Kanuas, Lithuania
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Çakmakçı S, Çakmakçı R. Quality and Nutritional Parameters of Food in Agri-Food Production Systems. Foods 2023; 12:foods12020351. [PMID: 36673443 PMCID: PMC9857782 DOI: 10.3390/foods12020351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/13/2022] [Accepted: 12/20/2022] [Indexed: 01/14/2023] Open
Abstract
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence: ; Tel.: +90-442-2312491
| | - Ramazan Çakmakçı
- Department of Field Crops, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale 17100, Turkey
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Tian W, Zheng Y, Wang W, Wang D, Tilley M, Zhang G, He Z, Li Y. A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Compr Rev Food Sci Food Saf 2022; 21:2274-2308. [PMID: 35438252 DOI: 10.1111/1541-4337.12960] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 02/08/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
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Affiliation(s)
- Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, Kansas, USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, Kansas, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, Manhattan, Kansas, USA
| | - Guorong Zhang
- Agricultural Research Center-Hays, Kansas State University, Hays, Kansas, USA
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Tian W, Jaenisch B, Gui Y, Hu R, Chen G, Lollato RP, Li Y. Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2424-2431. [PMID: 34632585 DOI: 10.1002/jsfa.11581] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 09/10/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Integrated wheat management strategies can affect grain yield and flour end-use properties. However, the effect of integrated management and its interaction with environmental factors on the phenolic acid profiles of wheat has not been reported. The phenolic acid profile has become another parameter for the evaluation of wheat quality due to its potential health benefits. RESULTS Year × location × management and year × management × genotype interactions were significant for the total phenolic content (TPC) of wheat samples. The year × location × management × genotype interaction was significant for the concentration of trans-ferulic acid and several other phenolic acids. Field management practices with no fungicide application (e.g., farmer's practice, enhanced fertility) may lead to increased accumulation of phenolic compounds, especially for WB4458, which is more susceptible to fungi infection. However, this effect was also related to growing year and location. Higher soil nitrogen content at sowing also seems to affect the TPC and phenolic acid concentration positively. CONCLUSION Wheat phenolic acid profiles are affected by genotype, field management, environment, and their interactions. Intensified field management, in particular, may lead to decreased concentration of wheat phytochemicals. The level of naturally occurring nitrogen in the soil may also affect the accumulation of wheat phytochemicals. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wenfei Tian
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Brent Jaenisch
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Yijie Gui
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Ruijia Hu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Romulo P Lollato
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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7
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Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity. Foods 2022; 11:foods11040495. [PMID: 35205972 PMCID: PMC8871435 DOI: 10.3390/foods11040495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/01/2022] [Accepted: 02/05/2022] [Indexed: 02/04/2023] Open
Abstract
Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotypes as possible to allow the crop to genetically adapt over the years in relation to specific pedoclimatic conditions. The objective of this study was to assess the nutritional, chemical and sensory qualities of three different breads obtained using different organic EP flours, produced following a traditional sourdough process and compared to a commercial wheat cultivar bread. Technological parameters, B-complex vitamins, microelements, dietary fibre and phenolic acids were determined in raw materials and final products. Flours obtained by EPs showed similar characteristics to the commercial wheat cultivar flour. However, significant differences on grain technological quality were found. The breads were comparable with respect to chemical and nutritional qualities. Overall, the sensory panellists rated the tasted breads positively assigning the highest score to those produced with EPs flours (6.75–7.02) as compared to commercial wheat cultivar-produced bread (cv. Bologna, 6.36).
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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9
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Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Wang J, Barański M, Hasanaliyeva G, Korkut R, Kalee HA, Leifert A, Winter S, Janovska D, Willson A, Barkla B, Iversen PO, Seal C, Bilsborrow P, Leifert C, Rempelos L, Volakakis N. Effect of irrigation, fertiliser type and variety on grain yield and nutritional quality of spelt wheat (Triticum spelta) grown under semi-arid conditions. Food Chem 2021; 358:129826. [PMID: 33933964 DOI: 10.1016/j.foodchem.2021.129826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 04/08/2021] [Accepted: 04/15/2021] [Indexed: 11/24/2022]
Abstract
Previous studies reported higher antioxidant and mineral micronutrient concentrations in organic compared to conventional wheat flour, but the reasons are poorly understood. Here we report results from a long-term, factorial field experiment designed to assess effects of variety choice, supplementary irrigation and contrasting fertilization regimes used in organic and conventional production on the nutritional quality and yield of spelt wheat grown in a semi-arid environment. Long-straw (Oberkulmer, Rubiota, ZOR) varieties had 10-40% higher grain Cu, Fe, Mn and Zn concentrations, while the modern, short straw variety Filderstolz had 15-38% higher grain antioxidant activity. Supplementary irrigation and the use of manure instead of mineral NPK as fertilizer had no substantial effect on the nutritional composition of spelt grain, but increased grain yields by ~ 150 and ~ 18% respectively. Overall, this suggests that breeding/variety selection is the most promising approach to improve the nutritional quality of spelt grain in semi-arid production environments.
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Affiliation(s)
- Juan Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, China; Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Human Nutrition Research Centre, Public Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Marcin Barański
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, Warsaw 02-093, Poland.
| | - Gultakin Hasanaliyeva
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
| | - Recep Korkut
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Erzincan Horticultural Research Institute, Mail Box 18, 24060 Erzincan, Turkey.
| | - Hassan Ashraa Kalee
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Field Crop Department, College of Agriculture, University of Kirkuk, Kirkuk, Iraq
| | - Alice Leifert
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece
| | - Sarah Winter
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece
| | - Dagmar Janovska
- Research Institute of Crop Production, Drnovská 507/73, 161 00 Praha 6, Czech Republic.
| | - Adam Willson
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia.
| | - Bronwyn Barkla
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia.
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Department of Haematology, Oslo University Hospital, Oslo, Norway.
| | - Chris Seal
- Human Nutrition Research Centre, Public Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
| | - Paul Bilsborrow
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK.
| | - Carlo Leifert
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia; Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK.
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece.
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Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021; 10:156. [PMID: 33450999 PMCID: PMC7828489 DOI: 10.3390/foods10010156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/19/2023] Open
Abstract
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
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Affiliation(s)
- Verica Takač
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Viola Tóth
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Marianna Rakszegi
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Sanja Mikić
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Ankica Kondić-Špika
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
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12
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Bueno PCDS, Barbalho SM, Guiguer ÉL, Souza MDSSD, Medeiros IRAD, Zattiti IV, Bueno MDS, Nutels GS, Goulart RDA, Araújo AC. Effects of Green Wheat (Triticum turgidum) and Common Wheat (Triticum aestivum) on the Metabolic Profile of Wistar Rats. J Med Food 2019; 22:1222-1225. [DOI: 10.1089/jmf.2019.0089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
| | - Sandra Maria Barbalho
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
- Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, SP, Brazil
| | - Élen Landgraf Guiguer
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
- Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, SP, Brazil
| | | | | | | | - Manuela dos Santos Bueno
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
| | - Giovanna Soares Nutels
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
| | | | - Adriano Cressoni Araújo
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
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