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Fernández-Canto N, García-Gómez MB, Vázquez-Odériz ML, Lombardero-Fernández M, Pereira-Lorenzo S, Cobos Á, Díaz O, Romero-Rodríguez MÁ. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods 2024; 13:1120. [PMID: 38611424 PMCID: PMC11012170 DOI: 10.3390/foods13071120] [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: 03/14/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers.
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Affiliation(s)
- Nerea Fernández-Canto
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Belén García-Gómez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Lourdes Vázquez-Odériz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Matilde Lombardero-Fernández
- Agronomy and Animal Science Group, Department of Anatomy, Animal Production and Veterinary Clinical Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
| | - Santiago Pereira-Lorenzo
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Department of Plant Production and Engineering Projects, Escuela Politécnica Superior, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Ángel Cobos
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Olga Díaz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Ángeles Romero-Rodríguez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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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: 3] [Impact Index Per Article: 3.0] [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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The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat. Foods 2022; 11:foods11244028. [PMID: 36553770 PMCID: PMC9778307 DOI: 10.3390/foods11244028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
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Yashchuk N, Matseiko L, Bober A, Kobernyk M, Gunko S, Grevtseva N, Boyko Y, Salavor O, Bublienko N, Babych I. The technological properties of winter wheat grain during long-term storage. POTRAVINARSTVO 2021. [DOI: 10.5219/1642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.
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Shewry P, Rakszegi M, Lovegrove A, Amos D, Corol DI, Tawfike A, Mikó P, Ward JL. Effects of Organic and Conventional Crop Nutrition on Profiles of Polar Metabolites in Grain of Wheat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5346-5351. [PMID: 29746125 DOI: 10.1021/acs.jafc.8b01593] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The profiles of polar metabolites were determined in wholemeal flours of grain from the Broadbalk wheat experiment and from plants grown under organic and low-input systems to study the effects of nutrition on composition. The Broadbalk samples showed increased amino acids, acetate, and choline and decreased fructose and succinate with increasing nitrogen fertilization. Samples receiving farm yard manure had similar grain nitrogen to those receiving 96 kg of N/ha but had higher contents of amino acids, sugars, and organic acids. A comparison of the profiles of grain from organic and low-input systems showed only partial separation, with clear effects of climate and agronomy. However, supervised multivariate analysis showed that the low-input samples had higher contents of many amino acids, raffinose, glucose, organic acids, and choline and lower sucrose, fructose, and glycine. Consequently, although differences between organic and conventional grain occur, these cannot be used to confirm sample identity.
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Affiliation(s)
- Peter Shewry
- School of Agriculture, Policy and Development , University of Reading , Whiteknights Campus, Early Gate, Reading RG6 6AR , United Kingdom
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research , Hungarian Academy of Sciences , Brunszvik ut 2 , Martonvásár 2462 , Hungary
| | | | - Dominic Amos
- Organic Research Centre , Elm Farm, Hamstead Marshall, Newbury , Berkshire RG20 0HR , United Kingdom
| | | | | | - Péter Mikó
- Agricultural Institute, Centre for Agricultural Research , Hungarian Academy of Sciences , Brunszvik ut 2 , Martonvásár 2462 , Hungary
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Bagchi TB, Ghosh A, Kumar U, Chattopadhyay K, Sanghamitra P, Ray S, Adak T, Sharma S. Comparison of Nutritional and Physicochemical Quality of Rice Under Organic and Standard Production Systems. Cereal Chem 2016. [DOI: 10.1094/cchem-01-16-0001-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Torit Baran Bagchi
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
| | - Amal Ghosh
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
| | - Upendra Kumar
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
| | | | | | - Soham Ray
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
| | - Totan Adak
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
| | - Srigopal Sharma
- ICAR–National Rice Research Institute, P.O. Box 753006, Cuttack, Odisha, India
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