Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits

Mefleh, Marina

doi:10.1007/978-3-030-69228-5_1

Cited by 8 publications

(9 citation statements)

References 90 publications

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“…Wheat ( Triticum aestivum L., Family: Poaceae) is recognized as a universal staple cereal crop [ 14 ]. From a nutritional aspect, Wheat accounts for over 20% of all dietary calories consumed worldwide, 37 percent of the total calories and 40 percent of protein in diets [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Maturity Stage on Cereal and Leguminous Seeds’ Metabolome as Analyzed Using Gas Chromatography Mass-Spectrometry (GC-MS) and Chemometric Tools

et al. 2023

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Cereal and leguminous seeds are considered as major generic dietary source of energy, carbohydrates as well as proteins in the Mediterranean diet and are frequently consumed in their immature form in several regions including the Middle East. Hence, the current study aimed to assess metabolites’ heterogeneity amongst five major cereal and leguminous seeds of different species, and cultivars, i.e., Triticum aestivum L. (two cultivars), Hordeum vulgare L., Vicia faba L. and Cicer arietinum L., at different maturity stages. Gas chromatography mass-spectrometry (GC-MS) analysis using multivariate data analyses was employed for nutrient profiling and sample segregation assessed using chemometric tools, respectively. A total of 70 peaks belonging to sugars, fatty acids/esters, steroids, amino acids and organic acids were identified including sucrose, melibiose, glucose and fructose as major sugars, with butyl caprylate, hydroxybutanoic acid and malic acid contributing to the discrimination between seed species at different maturity stages. The investigation of total protein content revealed comparable protein levels amongst all examined seeds with the highest level detected at 20.1% w/w in mature fava bean. Results of this study provide a novel insight on cereal and leguminous seeds’ metabolomics in the context of their maturity stages for the first time in literature.

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Section: Introductionmentioning

confidence: 99%

Effect of Maturity Stage on Cereal and Leguminous Seeds’ Metabolome as Analyzed Using Gas Chromatography Mass-Spectrometry (GC-MS) and Chemometric Tools

et al. 2023

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“…), turanicum ( Triticum turgidum ssp. turanicum ) and other tetraploid wheat grains [ 2 ]. Since 1960, a drastic replacement of old genotypes with modern ones was driven with the aim of developing high-yielding genotypes with strong gluten suitable for pasta-making.…”

Section: Introductionmentioning

confidence: 99%

“…Breeders are reusing the heterogeneous ancient grains, landraces, and old genotypes to exploit them as a source of genetic diversity for the identification of favorable alleles and to preserve natural agrobiodiversity [ 1 , 3 , 4 , 5 ]. Ancient grains are also known for their high adaptability to harsh conditions, such as marginal areas, low agronomic input, and organic farming [ 2 , 6 , 7 ]. These grains were reported to be sources of proteins, minerals, carotenoids, and polyphenols [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

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“…Bakery products are staple foods worldwide, made basically from wheat flour, salt, and/or sugar. Gluten is a protein complex that is key for the development of bakery products such as bread and cakes, owing to its viscoelastic features [ 1 , 2 ]. Nevertheless, gluten intake might trigger adverse reactions in individuals genetically predisposed to gluten-related allergies and intolerances, and thus they must follow a lifetime gluten-free diet [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Gasparre

Pasqualone

Mefleh

et al. 2022

Foods

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Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p < 0.05) compared to standard products. Fats was higher (p < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. Saturated fats were higher (p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption.

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Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits

Cited by 8 publications

References 90 publications

Effect of Maturity Stage on Cereal and Leguminous Seeds’ Metabolome as Analyzed Using Gas Chromatography Mass-Spectrometry (GC-MS) and Chemometric Tools

Effect of Maturity Stage on Cereal and Leguminous Seeds’ Metabolome as Analyzed Using Gas Chromatography Mass-Spectrometry (GC-MS) and Chemometric Tools

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

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