Bioactive compounds in lipids of selected wheat genotypes

Abstract

SummaryThe chemical composition of whole wheat grains has been extensively studied, yet the literature on the lipophilic bioactive compounds of Turkish local wheat genotypes is limited. This study was carried out to determine some lipid‐soluble bioactive compounds in whole wheat lipids of selected on‐farm conserved Turkish wheat varieties (including four monococcum, three dicoccum, four durum and seven aestivum genotypes). For this purpose, fatty acid composition, phytosterol profile, and steryl ferulate contents were determined by GC‐FID and HPLC‐DAD. The major fatty acids in wheat lipids were identified as linoleic, oleic and palmitic acids, whereas β‐sitosterol was observed as the predominant phytosterol. The local wheat varieties, such as Siyez‐4, Karakılçık, Köse 220/33, Sünter and Spelt S. başak, contain higher amounts of beneficial bioactive compounds, for example unsaturated fatty acids (linoleic, oleic and α‐linolenic acids), phytosterols (β‐sitosterol, campesterol and stigmasterol) and steryl ferulates (campesteryl, sitosteryl and sitostanyl ferulate), making them a better choice over the commercial ones. This study offered a quick approach to obtain important information regarding bioactive compounds in the lipids of local wheat varieties. Furthermore, it could also provide valuable insights into the selection of on‐farm conserved wheat genotypes for future wheat breeding programmes.

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

“…Barley waste Phenolic compounds, phytates, β-glucan, insoluble dietary fiber, and vitamin E (Rico et al, 2020;Sharma et al, 2021;Walling et al, 2022;Nassef et al, 2023) Rice bran and husk Tocopherols, bran oil, polyphenols, and γ-oryzanol (Liu et al, 2021 ;Liu et al, 2023) Wheat waste Fat-soluble vitamins, phenolic compounds, oligosaccharides, amino acids, lipid-soluble folic acid, anthocyanins, phytosterols, antioxidants, and peptides (Sharma et al, 2020 ;Liaqat et al, 2021 ;Balli et al, 2022 ;Akram, 2023) Legumes Fatty acids, proteins, phenolic materials, lipids, vitamins, activated carbon, and minerals (Liu et al, 2023) Grape byproducts Flavanols, dietary fiber, grape seed oil, procyanidins, malates, tartaric acid, anthocyanins, tocopherol, pomace oil, single cell protein, oleanolic acid, polyphenols, and citric acid (Martínez-Meza et al, 2021;Carmona-Jiménez et al, 2022;Oliveira et al, 2022;Tapia-Quirós et al, 2022) Apple juice byproduct Fructo-oligosaccharides, aroma compounds, pectinases, procyanidins, citric acid, hydroxycinnamates, lactic acid, epicatechin, phloretin glycosides, butanol, anthocyanins, and anthocyanins (Toledo et al, 2019;Lyu et al, 2020;Shahidi et al, 2022) Citrus waste Organic acids, antioxidants, Hesperidin, phenols, pectin, ethanol, limonene essential oil, narirutin, naringin, and eriocitrin (Meneguzzo et al, 2020;Russo et al, 2021;Carullo et al, 2022;Maqbool et al, 2023;Miah et al, 2023) Avocado byproducts Acerogenins, catechin, phytosterols, epicatechin, starch, chlorogenic acid, edible protein, homogentisic acid, gallic acid, cyanidin 3-glucoside, and phenolic compounds (García-Vargas et al, 2020;Novelina et al, 2022;Martínez-Gutiérrez, 2023;Pazla et al, 2023) Tomato waste Pectin, lycopene, and trans-lycopene (Ajlouni et al, 2020;Górecka et al, 2020;Nagarajan e...…”