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Palombieri S, Bonarrigo M, Cammerata A, Quagliata G, Astolfi S, Lafiandra D, Sestili F, Masci S. Corrigendum: Characterization of Triticum turgidum sspp. durum, turanicum and polonicum grown in Central Italy in relation to technological and nutritional aspects. Front Plant Sci 2024; 15:1379685. [PMID: 38510440 PMCID: PMC10951086 DOI: 10.3389/fpls.2024.1379685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 02/26/2024] [Indexed: 03/22/2024]
Abstract
[This corrects the article DOI: 10.3389/fpls.2023.1269212.].
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Affiliation(s)
- Samuela Palombieri
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Marco Bonarrigo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Rome, Italy
| | - Giulia Quagliata
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Astolfi
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
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Palombieri S, Bonarrigo M, Cammerata A, Quagliata G, Astolfi S, Lafiandra D, Sestili F, Masci S. Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects. Front Plant Sci 2023; 14:1269212. [PMID: 38126019 PMCID: PMC10731273 DOI: 10.3389/fpls.2023.1269212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Accepted: 11/21/2023] [Indexed: 12/23/2023]
Abstract
Introduction Wheat is a staple food, with the two most common species being Triticum aestivum and Triticum turgidum ssp. durum. Moreover, the latter, T. turgidum, includes other tetraploid subspecies, among which the sspp. turanicum (Khorasan wheat) and polonicum (Polish wheat), whose importance has increased in the last decades, representing alternative crops for marginal areas, in addition to being a source of genetic diversity. Methods In this work, different accessions of these three subspecies of T. turgidum have been grown in 2 years in the same environment and have been characterized for technological properties and factors affecting nutritional quality, such as fiber amount and the content of micro- and macro-nutrients in grains, and for root morphological traits. Results These analyses allowed the identification, in particular, of a Polish wheat accession showing better technological performances, a higher amount of positive micro- and macro-elements, and a lower amount of toxic cadmium. The modern variety Svevo and the Polish Pol2 showed the lowest and the highest shoot:root ratio, respectively. The high shoot:root ratio in Pol2 was mainly attributable to the decrease in root growth. Although Pol2 had a lower root biomass, its particular root morphology made it more efficient for nutrient uptake, as evident from the greater accumulation of micro- and macro-nutrients. Discussion These results underline that it is not possible to draw general conclusions about the difference between primitive and modern wheats, but rather a case-by-case approach should be chosen.
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Affiliation(s)
- Samuela Palombieri
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Marco Bonarrigo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Rome, Italy
| | - Giulia Quagliata
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Astolfi
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
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Camerlengo F, Sestili F, Cammerata A, Kuzmanovic L, Ceoloni C, Sissons M, Lafiandra D. Introgression of gluten protein genes associated with the D-genome of bread wheat into durum wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cammerata A, Marabottini R, Del Frate V, Allevato E, Palombieri S, Sestili F, Stazi SR. Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products. Foods 2022; 11:foods11030304. [PMID: 35159456 PMCID: PMC8834309 DOI: 10.3390/foods11030304] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 12/15/2022] Open
Abstract
Mycotoxins are the most common natural contaminants and include different types of organic compounds, such as deoxynivalenol (DON) and T-2 and HT-2 toxins. The major toxic inorganic elements include those commonly known as heavy metals, such as cadmium, nickel, and lead, and other minerals such as arsenic. In this study, micronisation and air classification technologies were applied to durum wheat (Triticum turgidum ssp. durum L.) samples to mitigate inorganic (arsenic) and organic contaminants in unrefined milling fractions and final products (pasta). The results showed the suitability of milling plants, providing less refined milling products for lowering amounts of mycotoxins (DON and the sum of T-2 and HT-2 toxins) and toxic inorganic elements (As, Cd, Ni, and Pb). The results showed an As content (in end products) similar to that obtained using semolina as raw material. In samples showing high organic contamination, the contamination rate detected in the more bran-enriched fractions ranged from 74% to 150% (DON) and from 119% to 151% (sum of T2 and HT-2 toxins) as compared to the micronised samples. Therefore, this technology may be useful for manufacturing unrefined products with reduced levels of organic and inorganic contaminants, minimising the health risk to consumers.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy; (A.C.); (V.D.F.)
| | - Rosita Marabottini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Viviana Del Frate
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy; (A.C.); (V.D.F.)
| | - Enrica Allevato
- Department of Environmental and Prevention Sciences (DiSAP), University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy;
| | - Samuela Palombieri
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
- Correspondence: (F.S.); (S.R.S.); Tel.: +39-328-816-6276 (F.S.); +39-393-007-1671 (S.R.S.)
| | - Silvia Rita Stazi
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS), University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy
- Correspondence: (F.S.); (S.R.S.); Tel.: +39-328-816-6276 (F.S.); +39-393-007-1671 (S.R.S.)
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Cammerata A, Laddomada B, Milano F, Camerlengo F, Bonarrigo M, Masci S, Sestili F. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 2021; 10:foods10112817. [PMID: 34829105 PMCID: PMC8618629 DOI: 10.3390/foods10112817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy;
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
| | - Francesco Milano
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Camerlengo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Marco Bonarrigo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Stefania Masci
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Francesco Sestili
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
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Cammerata A, Marabottini R, Allevato E, Aureli G, Stazi SR. Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat. Cereal Chem 2021. [DOI: 10.1002/cche.10458] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro‐Food Processing Rome Italy
| | - Rosita Marabottini
- Department for Innovation in Biological Agro‐Food and Forest Systems (DIBAF) University of Tuscia Viterbo Italy
| | - Enrica Allevato
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS) University of Ferrara Ferrara Italy
| | - Gabriella Aureli
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro‐Food Processing Rome Italy
| | - Silvia Rita Stazi
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS) University of Ferrara Ferrara Italy
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Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. FOOD SCI TECHNOL INT 2017; 24:242-250. [PMID: 29186998 DOI: 10.1177/1082013217745199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.
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Affiliation(s)
- Roberto Ciccoritti
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Giovanna Terracciano
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Alessandro Cammerata
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Daniela Sgrulletta
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Viviana Del Frate
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Laura Gazza
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Francesca Nocente
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
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Botticella E, Sestili F, Ferrazzano G, Mantovani P, Cammerata A, D’Egidio MG, Lafiandra D. The impact of the SSIIa null mutations on grain traits and composition in durum wheat. Breed Sci 2016; 66:572-579. [PMID: 27795682 PMCID: PMC5010308 DOI: 10.1270/jsbbs.16025] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 05/10/2016] [Indexed: 05/20/2023]
Abstract
Starch represents a major nutrient in the human diet providing essentially a source of energy. More recently the modification of its composition has been associated with new functionalities both at the nutritional and technological level. Targeting the major starch biosynthetic enzymes has been shown to be a valuable strategy to manipulate the amylose-amylopectin ratio in reserve starch. In the present work a breeding strategy aiming to produce a set of SSIIa (starch synthases IIa) null durum wheat is described. We have characterized major traits such as seed weight, total starch, amylose, protein and β-glucan content in a set of mutant families derived from the introgression of the SSIIa null trait into Svevo, an elite Italian durum wheat cultivar. A large degree of variability was detected and used to select wheat lines with either improved quality traits or agronomic performances. Semolina of a set of two SSIIa null lines showed new rheological behavior and an increased content of all major dietary fiber components, namely arabinoxylans, β-glucans and resistant starch. Furthermore the investigation of gene expression highlighted important differences in some genes involved in starch and β-glucans biosynthesis.
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Affiliation(s)
- Ermelinda Botticella
- Department of Agricultural and Forestry Sciences, University of Tuscia,
Via San Camillo De Lellis, 01100 Viterbo,
Italy
| | - Francesco Sestili
- Department of Agricultural and Forestry Sciences, University of Tuscia,
Via San Camillo De Lellis, 01100 Viterbo,
Italy
| | | | - Paola Mantovani
- Società Produttori Sementi,
Via Macero 1; 40050 Argelato (BO),
Italy
| | - Alessandro Cammerata
- Research Unit for Cereal Quality, Council for Agricultural Research and Economics,
Via Manziana 30, 00189 Roma,
Italy
| | - Maria Grazia D’Egidio
- Research Unit for Cereal Quality, Council for Agricultural Research and Economics,
Via Manziana 30, 00189 Roma,
Italy
| | - Domenico Lafiandra
- Department of Agricultural and Forestry Sciences, University of Tuscia,
Via San Camillo De Lellis, 01100 Viterbo,
Italy
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Prandi B, Faccini A, Tedeschi T, Cammerata A, Sgrulletta D, D'Egidio MG, Galaverna G, Sforza S. Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products. Anal Bioanal Chem 2014; 406:4765-75. [PMID: 24842402 DOI: 10.1007/s00216-014-7858-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 04/22/2014] [Accepted: 04/24/2014] [Indexed: 01/28/2023]
Abstract
During wheat digestion, gluten-derived proteolytic resistant peptides are generated, some of them involved in celiac disease. In vitro digestion models able to mimic the peptides generated in the human gastrointestinal tract are extremely useful to assess the pathogenicity of wheat-derived products. In this paper, samples belonging to three different durum wheat varieties were taken at six different steps of the pasta production chain and two different digestion models present in the literature were assessed on the different samples: a more complex one using artificial fluids simulating the exact composition of digestive juices, and a simplified method based on a peptic-tryptic/chymotryptic treatment of wheat ethanolic extract. An extensive characterization of the peptides generated using two in vitro digestion models was performed through LC-MS/MS techniques and the two methods were compared in order to evaluate qualitative and quantitative differences and their possible implications for varietal screening. Strong differences in the type of peptides produced with the two methods were detected, indicating that the simplified method can still be used for a varietal screening but is not representative of the peptides really generated after physiological human digestion. Results indicate a clear necessity of physiologically accurate models for simulating human gastrointestinal digestion of wheat products.
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Affiliation(s)
- Barbara Prandi
- Department of Food Science, University of Parma, Parco Area delle Scienze 59a, Parma, 43124, Italy
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Gazza L, Sgrulletta D, Cammerata A, Gazzelloni G, Perenzin M, Pogna NE. Pastamaking and breadmaking quality of soft-textured durum wheat lines. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.09.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Ciccoritti R, Scalfati G, Cammerata A, Sgrulletta D. Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) Arabinoxylans associated with genetic and environmental factors. Int J Mol Sci 2011; 12:4536-49. [PMID: 21845095 PMCID: PMC3155368 DOI: 10.3390/ijms12074536] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2011] [Revised: 06/01/2011] [Accepted: 07/05/2011] [Indexed: 11/17/2022] Open
Abstract
Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Durum wheat (Triticum turgidum L. var durum), the raw material for pasta production, is one of the most important crops in Italy. As part of a large project aimed at improving durum wheat quality, the characterization of the nutritional and technological aspects of whole grains was considered. Particular attention was addressed to identify the best suited genotypes for the production of innovative types of pasta with enhanced functional and organoleptic properties. The objective of the present study was to investigate the genetic variability of AX by examining a group of durum wheat genotypes collected at two localities in Italy for two consecutive years. The environmental influence on AX content and extractability was also evaluated. Variability in the AX fraction contents was observed; the results indicated that AX fractions of durum wheat grain can be affected by the genotype and environment characteristics and the different contribution of genotype and environment to total variation was evidenced. The genotype × environment (G × E) interaction was significant for all examined traits, the variations due to G × E being lower than that of genotype or environment. The data and the statistical analysis allowed identification of the Italian durum wheat varieties that were consistently higher in total arabinoxilans; in addition, principal component analysis biplots illustrated that for arabinoxylan fractions some varieties responded differently in various environment climatic conditions.
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Affiliation(s)
- Roberto Ciccoritti
- Research Unit for Cereal Quality, CRA (Agricultural Research Council), Via Cassia 176, 00191 Rome, Italy; E-Mails: (R.C.); (G.S.); (A.C.)
| | - Giulia Scalfati
- Research Unit for Cereal Quality, CRA (Agricultural Research Council), Via Cassia 176, 00191 Rome, Italy; E-Mails: (R.C.); (G.S.); (A.C.)
| | - Alessandro Cammerata
- Research Unit for Cereal Quality, CRA (Agricultural Research Council), Via Cassia 176, 00191 Rome, Italy; E-Mails: (R.C.); (G.S.); (A.C.)
| | - Daniela Sgrulletta
- Research Unit for Cereal Quality, CRA (Agricultural Research Council), Via Cassia 176, 00191 Rome, Italy; E-Mails: (R.C.); (G.S.); (A.C.)
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