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Gao Y, Ping H, He Z, Liu J, Zhao M, Ma Z. Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets. Food Chem 2024; 452:139355. [PMID: 38733679 DOI: 10.1016/j.foodchem.2024.139355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 04/11/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024]
Abstract
Differently colored foxtail millet (Setaria italica) cultivars were compared regarding their amylose, B-complex vitamin, vitamin E, and phenolic compositions, as well as the bioaccessibility of their phenolics in simulated in vitro digestion. Dark-colored foxtail millets contained more thiamine, pyridoxine, and tocopherols, but less riboflavin, than light-colored ones. Phenolics were more abundant in dark-colored cultivars. Insoluble bound fractions accounted for 75%-83% of the total phenolics, with ferulic acid detected as the most plentiful compound. The major bioaccessible phenolic was free ferulic acid, with 100%-120% bioaccessibility, depending on cultivar, followed by p-coumaric acid and isoferulic acid (50%-80%). These relatively high bioaccessibilities were likely due to the release of soluble conjugated or insoluble bound phenolics during digestion. However, the contents of other free phenolics were largely decreased following in vitro digestion, resulting in low bioaccessibility, which also means that the release from the conjugated and bound fractions was poor.
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Affiliation(s)
- Yuan Gao
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Hua Ping
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Zhaoying He
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Jing Liu
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Meng Zhao
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Zhihong Ma
- Beijing Academy of Agriculture and Forestry Sciences, Institute of Quality Standard and Testing Technology, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
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2
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Terada N, Nagase T, Kayooka H, Adachi Y, Kato E. α-Tocotrienol in rice bran enhances steroidogenesis in mouse Leydig cell via increased gene expression of steroidogenic acute regulatory protein and induction of its mitochondrial translocation. Biosci Biotechnol Biochem 2024; 88:189-195. [PMID: 37880998 DOI: 10.1093/bbb/zbad153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Accepted: 10/21/2023] [Indexed: 10/27/2023]
Abstract
Rice is a staple food in the Asian region and one of the world's major energy sources. Testosterone is a steroid hormone that maintains physical, sexual, and cognitive ability, and its decline causes health problems like late-onset hypogonadism. Evaluation of various grain extracts showed rice bran to stimulate testosterone secretion from Leydig model cells. α-Tocotrienol was found as a bioactive compound in rice bran, and mechanistic analysis showed the stimulation of steroid hormone synthesis through enhanced gene expression of steroidogenic acute regulatory protein as well as inducing mitochondrial localization of the protein. Preliminary study showed an increasing trend in serum testosterone levels in mice by oral intake of α-tocotrienol. These results suggest that α-tocotrienol intake may be effective in preventing symptoms caused by low testosterone levels.
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Affiliation(s)
- Naofumi Terada
- Frontiers in Bioscience, Graduate School of Agriculture, Hokkaido University, Kita-ku, Sapporo, Hokkaido, Japan
| | - Tomoaki Nagase
- Frontiers in Bioscience, Graduate School of Agriculture, Hokkaido University, Kita-ku, Sapporo, Hokkaido, Japan
| | - Hiromi Kayooka
- Frontiers in Bioscience, Graduate School of Agriculture, Hokkaido University, Kita-ku, Sapporo, Hokkaido, Japan
| | - Yusuke Adachi
- Department of Bioscience and Chemistry, School of Agriculture, Hokkaido University, Kita-ku, Sapporo, Hokkaido, Japan
| | - Eisuke Kato
- Division of Fundamental AgriScience and Research, Research Faculty of Agriculture, Hokkaido University, Kita-ku, Sapporo, Hokkaido, Japan
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3
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Suriano S, Codianni P, Iannucci A. Carotenoids and tocols comparison in different Subspecies of Triticum turgidum and aestivum. Food Res Int 2023; 174:113620. [PMID: 37986473 DOI: 10.1016/j.foodres.2023.113620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Carotenoids and Tocols in six genotypes of Triticum turgidum ssp. durum, five of Triticum turgidum ssp. dicoccum, four of Triticum aestivum ssp. aestivum, and six of Triticum aestivum ssp. spelta were investigated. The aim of the present study was to identify, quantify, and compare the content of tocopherols, tocotrienols, and carotenoids in different primitive and modern genotypes of wheat species in order to evaluate the lines with the highest content and possibly use them for selection and breeding programs. The Triticum durum group showed the highest mean content of total carotenoids, with lutein being the most abundant, accounting for 80.12 % (Triticum spelta) to 86.65 % (Triticum turgidum) of total carotenoids. Among the genotypes, Line 6 (Triticum durum) had the highest lutein content (12.17 μg g-1), significantly differing from the lines within its group and the other groups of dicoccum, aestivum, and spelta.Triticum dicoccum exhibited a lower average content of total tocols compared to other Triticum species. The tocols profile showed a prevalence of tocotrienols over tocopherols. β + γ-T3 was the most abundant individual tocol isomer in all Triticum genotypes, contributing for 50.40 % (Triticum ssp. aestivum) and 42.50 % (Triticum spelta) of the total content, respectively. The highest β + γ-T3 content (23.83 μg/g) was found in Line 6 of Triticum durum. Correlation, principal component, and cluster analyses revealed positive correlations between total tocols and β/γ tocotrienols, significant differences between various groups of the same species, formation of six clusters labeled as I to VI, and the identification of genotypes from the same species grouped in different clusters.
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Affiliation(s)
- Serafino Suriano
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy.
| | - Pasquale Codianni
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
| | - Anna Iannucci
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
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4
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Marzocchi S, Messia MC, Marconi E, Caboni MF, Pasini F. Lipid Process Markers of Durum Wheat Debranning Fractions. Foods 2023; 12:3036. [PMID: 37628034 PMCID: PMC10453066 DOI: 10.3390/foods12163036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/28/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this study focuses on the identification of specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends. The by-products obtained from five different debranning levels (3, 6, 9, 12 and 15%) had a high content of monounsaturated fatty acids and a higher concentration of tocopherols and sterols than the corresponding debranned grains. The Italian and Canadian durum wheat samples did not show significant differences in the content of these bioactive lipid compounds. In particular, palmitic acid, oleic acid, tocopherol isomers and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours.
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Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100 Campobasso, Italy;
| | - Emanuele Marconi
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Human and Environment, University Campus Bio-Medico of Rome, Via Álvaro del Pontillo, 21, 00128 Rome, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
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5
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Li L, Zhang H, Liu J, Huang T, Zhang X, Xie H, Guo Y, Wang Q, Zhang P, Qin P. Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity. Front Nutr 2023; 10:1112497. [PMID: 36824168 PMCID: PMC9941320 DOI: 10.3389/fnut.2023.1112497] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/20/2023] [Indexed: 02/09/2023] Open
Abstract
Colored wheat has been recognized broadly for its nutritional value because of its natural content of the colorant anthocyanin. To investigate the reasons for the formation of the wheat grain color at maturity, metabolomic and transcriptomic analyses were performed on three different grain colors of wheat. Through metabolome analysis, 628 metabolites were identified. Of the 102 flavonoids, there are 9 kinds of anthocyanins related to color formation, mainly cyanidin and peonidin, and their metabolite content was the lowest in white-grain wheat. Among the genes associated with color formation, the structural gene TraesCS2D02G392900 in F3H with the bHLH transcription factor could elucidate the origin of wheat coloration. Multi-omics analysis showed that color formation is mainly influenced by the regulation of genes affecting anthocyanin and related synthesis. The results of this study may provide a theoretical basis for grain color formation at maturity and the nutritional and product development potential of colored wheat lines.
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Affiliation(s)
| | | | | | - Tingzhi Huang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Xuesong Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Heng Xie
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yirui Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
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6
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Suchowilska E, Kandler W, Wiwart M, Krska R. Is Tritordeum (×Tritordeum martinii A. Pujadas, nothosp. nov.) grain a potentially useful source of essential minerals in the human diet? J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Padhy AK, Kaur P, Singh S, Kashyap L, Sharma A. Colored wheat and derived products: key to global nutritional security. Crit Rev Food Sci Nutr 2022; 64:1894-1910. [PMID: 36069286 DOI: 10.1080/10408398.2022.2119366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
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Affiliation(s)
| | | | | | | | - Achla Sharma
- Punjab Agricultural University, Ludhiana, Punjab, India
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8
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Role of Tocochromanols in Tolerance of Cereals to Biotic Stresses: Specific Focus on Pathogenic and Toxigenic Fungal Species. Int J Mol Sci 2022; 23:ijms23169303. [PMID: 36012567 PMCID: PMC9408828 DOI: 10.3390/ijms23169303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/16/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Fungal pathogens capable of producing mycotoxins are one of the main threats to the cultivation of cereals and the safety of the harvested kernels. Improving the resistance of crops to fungal disease and accumulation of mycotoxins is therefore a crucial issue. Achieving this goal requires a deep understanding of plant defense mechanisms, most of them involving specialized metabolites. However, while numerous studies have addressed the contribution of phenylpropanoids and carotenoids to plant chemical defense, very few have dealt with tocochromanols. Tocochromanols, which encompass tocopherols and tocotrienols and constitute the vitamin E family, are widely distributed in cereal kernels; their biosynthetic pathway has been extensively studied with the aim to enrich plant oils and combat vitamin E deficiency in humans. Here we provide strong assumptions arguing in favor of an involvement of tocochromanols in plant–fungal pathogen interactions. These assumptions are based on both direct effects resulting from their capacity to scavenge reactive oxygen species, including lipid peroxyl radicals, on their potential to inhibit fungal growth and mycotoxin yield, and on more indirect effects mainly based on their role in plant protection against abiotic stresses.
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9
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Garg M, Kaur S, Sharma A, Kumari A, Tiwari V, Sharma S, Kapoor P, Sheoran B, Goyal A, Krishania M. Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend. Front Nutr 2022; 9:878221. [PMID: 35634383 PMCID: PMC9131936 DOI: 10.3389/fnut.2022.878221] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/11/2022] [Indexed: 01/13/2023] Open
Abstract
Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.
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Affiliation(s)
- Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Anjali Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Vandita Tiwari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Bhawna Sheoran
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Ajay Goyal
- Chitkara University School of Engineering & Technology, Chitkara University, Solan, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India
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10
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Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features. Int J Food Microbiol 2022; 374:109725. [DOI: 10.1016/j.ijfoodmicro.2022.109725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/08/2022] [Accepted: 05/15/2022] [Indexed: 11/17/2022]
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11
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Lamine M, Gargouri M, Rahali FZ, Hamdi Z, Mliki A. Local Tunisian durum wheat landraces revisited and rediscovered through modern integrative GC–TOF-MS™-based lipidomic profiling and chemometric approaches. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03958-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Pedrazzani C, Vanara F, Bhandari DR, Bruni R, Spengler B, Blandino M, Righetti L. 5- n-Alkylresorcinol Profiles in Different Cultivars of Einkorn, Emmer, Spelt, Common Wheat, and Tritordeum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14092-14102. [PMID: 34793147 PMCID: PMC8640985 DOI: 10.1021/acs.jafc.1c05451] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/08/2021] [Accepted: 11/11/2021] [Indexed: 05/25/2023]
Abstract
5-n-Alkylresorcinols (AR) are bioactive compounds found in the edible parts of many cereals. Here, saturated and unsaturated homologues, including the oxidized forms 5-(2'-oxo) AR and their plant metabolites, were profiled by ultrahigh-performance liquid chromatography-ion mobility separation-high-resolution mass spectrometry in 18 cultivars of einkorn, emmer, spelt, common wheat, and tritordeum, cultivated in two consecutive years under uniform agronomic conditions. The average content of AR ranged between 672.5 ± 129.8 and 1408.9 ± 528.0 mg/kg, exceeding 2380 mg/kg in some samples and highlighting a superior content in tritordeum and in modern cultivars with respect to old wheat genotypes. By evaluating the effect of environmental and agronomic factors on the different variables, the harvest year resulted to be always significant, while location and variety influenced AR abundance only for some homologues. Furthermore, the spatial distribution of AR was investigated by mass spectrometry imaging using transversal cross sections of wheat kernels. Our results show that AR homologues are mainly localized in the testa and in the outer pericarp of wheat kernels.
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Affiliation(s)
- Clara Pedrazzani
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Francesca Vanara
- Department
of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini, 2, Grugliasco 10095, Italy
| | - Dhaka Ram Bhandari
- Institute
of Inorganic and Analytical Chemistry, Justus
Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Renato Bruni
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Bernhard Spengler
- Institute
of Inorganic and Analytical Chemistry, Justus
Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Massimo Blandino
- Department
of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini, 2, Grugliasco 10095, Italy
| | - Laura Righetti
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
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13
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Suchowilska E, Wiwart M, Przybylska-Balcerek A, Stuper-Szablewska K. The profile of bioactive compounds in the grain of various x Tritordeum genotypes. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103352] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Ávila CM, Rodríguez-Suárez C, Atienza SG. Tritordeum: Creating a New Crop Species-The Successful Use of Plant Genetic Resources. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10051029. [PMID: 34065483 PMCID: PMC8161160 DOI: 10.3390/plants10051029] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/12/2021] [Accepted: 05/18/2021] [Indexed: 05/09/2023]
Abstract
Hexaploid tritordeum is the amphiploid derived from the cross between the wild barley Hordeum chilense and durum wheat. This paper reviews the main advances and achievements in the last two decades that led to the successful development of tritordeum as a new crop. In particular, we summarize the progress in breeding for agronomic performance, including the potential of tritordeum as a genetic bridge for wheat breeding; the impact of molecular markers in genetic studies and breeding; and the progress in quality and development of innovative food products. The success of tritordeum as a crop shows the importance of the effective utilization of plant genetic resources for the development of new innovative products for agriculture and industry. Considering that wild plant genetic resources have made possible the development of this new crop, the huge potential of more accessible resources, such as landraces conserved in gene banks, goes beyond being sources of resistance to biotic and abiotic stresses. In addition, the positive result of tritordeum also shows the importance of adequate commercialization strategies and demonstrative experiences aimed to integrate the whole food chain, from producers to end-point sellers, in order to develop new products for consumers.
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Affiliation(s)
- Carmen M. Ávila
- Área Genómica y Biotecnología, IFAPA—Centro Alameda del Obispo, Apdo 3092, 14080 Córdoba, Spain;
| | | | - Sergio G. Atienza
- Instituto de Agricultura Sostenible (CSIC), Alameda del Obispo, s/n, E-14004 Córdoba, Spain;
- Correspondence:
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16
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Cardinali F, Osimani A, Milanović V, Garofalo C, Aquilanti L. Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat. Foods 2021; 10:613. [PMID: 33805698 PMCID: PMC8000499 DOI: 10.3390/foods10030613] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/03/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.
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Affiliation(s)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (V.M.); (C.G.); (L.A.)
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17
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Lux PE, Schneider J, Müller F, Wiedmaier-Czerny N, Vetter W, Weiß TM, Würschum T, Frank J. Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn ( Zea mays L.) Hybrids Cultivated in Germany. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2845-2854. [PMID: 33646789 DOI: 10.1021/acs.jafc.0c07571] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Phosphate is a limiting plant nutrient and essential for corn growth and development. Thus, the impact of phosphate fertilization, location, and the variety of modern corn (Zea mays L.) hybrids on the profiles of fatty acids, carotenoids, and tocochromanols (vitamin E) was assessed in corn grains. Eight different corn hybrids were grown with (52.9 kg of phosphorus per ha) or without starter fertilizer at three experimental sites in Germany. Location (p < 0.05) and genetics (p < 0.001) but not phosphate fertilization significantly altered the concentrations of individual saturated and unsaturated fatty acids, carotenoids, and tocochromanols. Significant (p < 0.05) interaction effects on the concentrations were mainly observed between the variety and the location. In conclusion, the choice of the corn variety had a more significant impact on the biosynthesis of fatty acids, carotenoids, and tocochromanols than the location or phosphate application on phosphate-sufficient soils.
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Affiliation(s)
- Peter E Lux
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jeanine Schneider
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Franziska Müller
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Thea M Weiß
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany
| | - Tobias Würschum
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
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Dziedzic K, Kurek S, Mildner–Szkudlarz S, Kreft I, Walkowiak J. Fatty acids profile, sterols, tocopherol and squalene content in Fagopyrum tataricum seed milling fractions. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Suriano S, Iannucci A, Codianni P, Fares C, Menga V, Russo M, Marciello U, Troccoli A. Carotenoids and tocols content in genotypes of colored barley. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103110] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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20
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Siddiqi RA, Singh TP, Rani M, Sogi DS, Bhat MA. Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India. Front Nutr 2020; 7:141. [PMID: 33015119 PMCID: PMC7506077 DOI: 10.3389/fnut.2020.00141] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 07/20/2020] [Indexed: 01/21/2023] Open
Abstract
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.
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Affiliation(s)
- Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Tajendra Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India
| | - Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Multidisciplinary Research Unit, Government Medical College, Amritsar, India
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21
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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Paznocht L, Burešová B, Kotíková Z, Martinek P. Carotenoid content of extruded and puffed products made of colored-grain wheats. Food Chem 2020; 340:127951. [PMID: 32896777 DOI: 10.1016/j.foodchem.2020.127951] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/25/2020] [Accepted: 08/25/2020] [Indexed: 10/23/2022]
Abstract
Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.). Colored-grain wheats were used for extrusion and kernel puffing. The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, α- and β-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw material. Zeaxanthin was shown to be the most stable among all detected carotenoids (30.8 and 48.7% was preserved). The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29.5 and 22.1%). Both technologies induced E-to Z-isomerization of all-E-lutein and puffing also of all-E-zeaxanthin. Higher concentrations of 13-Z- and 9-Z-zeaxanthin were identified in puffed grains (2× and 37× on average). To preserve more carotenoids, it is appropriate to look for a more suitable food processing technology.
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Affiliation(s)
- Luboš Paznocht
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Barbora Burešová
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic.
| | - Zora Kotíková
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787/121, 767 01 Kroměříž, Czech Republic
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Xu M, Hou GG, Ma F, Ding J, Deng L, Kahraman O, Niu M, Trivettea K, Lee B, Wu L, Baik BK. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109294] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Molecular Mechanism of Functional Ingredients in Barley to Combat Human Chronic Diseases. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:3836172. [PMID: 32318238 PMCID: PMC7149453 DOI: 10.1155/2020/3836172] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Accepted: 03/10/2020] [Indexed: 12/18/2022]
Abstract
Barley plays an important role in health and civilization of human migration from Africa to Asia, later to Eurasia. We demonstrated the systematic mechanism of functional ingredients in barley to combat chronic diseases, based on PubMed, CNKI, and ISI Web of Science databases from 2004 to 2020. Barley and its extracts are rich in 30 ingredients to combat more than 20 chronic diseases, which include the 14 similar and 9 different chronic diseases between grains and grass, due to the major molecular mechanism of six functional ingredients of barley grass (GABA, flavonoids, SOD, K-Ca, vitamins, and tryptophan) and grains (β-glucans, polyphenols, arabinoxylan, phytosterols, tocols, and resistant starch). The antioxidant activity of barley grass and grain has the same and different functional components. These results support findings that barley grain and its grass are the best functional food, promoting ancient Babylonian and Egyptian civilizations, and further show the depending functional ingredients for diet from Pliocene hominids in Africa and Neanderthals in Europe to modern humans in the world. This review paper not only reveals the formation and action mechanism of barley diet overcoming human chronic diseases, but also provides scientific basis for the development of health products and drugs for the prevention and treatment of human chronic diseases.
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25
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Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients. Nutrients 2020; 12:nu12020504. [PMID: 32079210 PMCID: PMC7071334 DOI: 10.3390/nu12020504] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/11/2020] [Accepted: 02/13/2020] [Indexed: 11/17/2022] Open
Abstract
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
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26
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Nehdi IA, Sbihi HM, Tan CP, Al-Resayes SI, Rashid U, Al-Misned FA, El-Serehy HA. Chemical Composition, Oxidative Stability, and Antioxidant Activity of Allium ampeloprasum L. (Wild Leek) Seed Oil. J Oleo Sci 2020; 69:413-421. [DOI: 10.5650/jos.ess19298] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Imededdine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University
- Chemistry Department, Preparatory Institute for Engineering Studies of El Manar, Tunis El Manar University
| | | | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
| | | | - Umer Rashid
- Institute of Advanced Technology, Universiti Putra Malaysia
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27
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Distribution of bioactive compounds in pearled fractions of tritordeum. Food Chem 2019; 301:125228. [DOI: 10.1016/j.foodchem.2019.125228] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 07/18/2019] [Accepted: 07/21/2019] [Indexed: 01/13/2023]
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28
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Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108423] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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Burešová I, Trojan V, Helis M. Characteristics of flour and dough from purple and blue wheat grain. POTRAVINARSTVO 2019. [DOI: 10.5219/1043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making. The fine flours prepared from colored wheat grains significantly differed in the activity of the amylase enzyme, expressed as Hagberg falling number. Zeleny sedimentation volume of flour prepared from grains of the PS Karkulka variety (36 mL) was significantly higher than the values of AF Jumiko and Skropion (34 mL) varieties. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion can be elongated; the dough is, however, weak and can be expected to rupture more easily than dough prepared from variety AF Jumiko, as well as commercial flour. Even if some variations in the values of farinographic dough development time and stability were also observed, clear differences in the behavior of doughs prepared from colored and commercial flours were not found. The differences in dough behavior during heating test were also negligible. It can be concluded that none of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in yeast-leavened bread production.
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30
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Tian SQ, Chen ZC, Wei YC. Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3069-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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