Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp

Influence of variety and growing location on carotenoid and vitamin E contents of 184 different durum wheat varieties (Triticum turgidum ssp. durum) in Germany

The influence of variety and growing location on the carotenoid and vitamin E content of 184 different varieties of durum wheat of each of the German locations Hohenheim and Seligenstadt was analyzed by HPLC. In addition, the yellow pigment content was measured as b value using a chroma meter. The results showed that the measured parameters vary both between sites and varieties, with higher variance between varieties. Finally, we elaborated a high genetic variance and heritability for lutein and total carotenoids and no negative correlations to important agronomic and quality traits in durum wheat. Thus, future durum breeding could produce varieties with improved agronomy, quality, and increased contents of lutein and total carotenoids. Vitamin E has only a minor importance due to the low contents in durum wheat. Due to the high correlation between the b value and the total carotenoid content, the b value could be used as a cheap and rapid method to initially screen high numbers of breeding lines before testing individual promising breeding lines with HPLC, warranting efficient and accurate selection of durum lines with increased carotenoid content.

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227-357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5-15h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72h germination, the GABA content increased by 339% of the non-sprouting counterpart. Furthermore, the GABA content in the ultrasound-treated SW sample was 30.7% higher than that without ultrasound treatment.