Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile.

Tavoletti, Stefano; Pasquini, Marina; Mozzon, Massimo; Servadio, Davide; Merletti, Ariele; Mannozzi, Cinzia; Foligni, Roberta

doi:10.1016/j.jcs.2021.103213

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…It was reported that they are related to durum wheat [66]. Hence, significant variations in the agronomic traits have been recorded among Khorasan accessions [67]; a univariate analysis was not able to clearly distinguish turanicum and durum wheat varieties [68], as was also demonstrated in our study. Only the accession Farro lungo 03 showed a posterior probability value close to 1 (0.99998) in the same membership group of durum wheat accessions, while the remaining three accessions, including the 'Khorasan' commercial variety and TuranicumPI283795, showed an admixture genetic structure (K2 and K3).…”

Section: Discussioncontrasting

confidence: 49%

Elucidating the Genetic Relationships on the Original Old Sicilian Triticum Spp. Collection by SNP Genotyping

Fiore

Blangiforti²,

Preiti

et al. 2022

IJMS

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Several Triticum species spread in cultivation in Sicily and neighboring regions over the centuries, which led to the establishment of a large genetic diversity. Many ancient varieties were widely cultivated until the beginning of the last century before being replaced by modern varieties. Recently, they have been reintroduced in cultivation in Sicily. Here, the genetic diversity of 115 and 11 accessions from Sicily and Calabria, respectively, belonging to Triticum species was evaluated using a high-density SNP array. Einkorn, emmer, and spelta wheat genotypes were used as outgroups for species and subspecies; five modern varieties of durum and bread wheat were used as references. A principal coordinates analysis (PCoA) and an unweighted pair group method with arithmetic mean (UPGMA) showed four distinct groups among Triticum species and T. turgidum subspecies. The population structure analysis distinguished five gene pools, among which three appeared private to the T. aestivum, T. turgidum subsp. Turgidum, and ‘Timilia’ group. The principal component analysis (PCA) displayed a bio-morphological trait relationship of a subset (110) of ancient wheat varieties and their wide variability within the T. turgidum subsp. durum subgroups. A discriminant analysis of principal components (DAPC) and phylogenetic analyses applied to the four durum wheat subgroups revealed that the improved varieties harbored a different gene pool compared to the most ancient varieties. The ‘Russello’ and ‘Russello Ibleo’ groups were distinguished; both displayed higher genetic variability compared to the ‘Timilia’ group accessions. This research represents a comprehensive approach to fingerprinting the old wheat Sicilian germplasm, which is useful in avoiding commercial fraud and sustaining the cultivation of landraces and ancient varieties.

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Section: Discussioncontrasting

confidence: 49%

Elucidating the Genetic Relationships on the Original Old Sicilian Triticum Spp. Collection by SNP Genotyping

Fiore

Blangiforti²,

Preiti

et al. 2022

IJMS

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“…Due to the growing awareness of diseases resulting from unhealthy diets and the dietary recommendations made by the international organizations concerned with nutrition (Food and Agriculture Organization of the United Nations, FAO; World Health Organization, WHO; and World Cancer Research Fund, WCRF), a lot of recent research has been focused on the characterization of fatty acid profiles, starting with plant products and novel foods [1][2][3][4]; however, consumers are looking for meat low in lipids and high in protein. For these reasons, consumers both in the European Union and worldwide prefer poultry meat [5].…”

Section: Introductionmentioning

confidence: 99%

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

2021

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The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

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“…Fatty acids methyl esters (FAMEs) were prepared from lipid extracts by acid-catalyzed transesterification, according to Tavoletti et al [22], and analyzed in a Trace 1300 gas chromatograph (Thermo Fisher Scientific, Waltham, MA, USA) equipped with a flame ionization detector (FID) and a TG-Polar capillary column 60 m × 0.25 mm i.d., 0.20 µm film thickness (Thermo Fisher Scientific, Waltham, MA, USA) in the operative conditions described in [23]. A standard mixture of 37 FAMEs (Supelco-Bellefonte, Pennsylvania, PA, USA) was used for the identification of chromatographic peaks.…”

Section: Total Lipid Extraction and Lipid Analysesmentioning

confidence: 99%

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Foligni

Mannozzi

Ismaiel

et al. 2022

Foods

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Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.

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Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile.

Cited by 7 publications

References 27 publications

Elucidating the Genetic Relationships on the Original Old Sicilian Triticum Spp. Collection by SNP Genotyping

Elucidating the Genetic Relationships on the Original Old Sicilian Triticum Spp. Collection by SNP Genotyping

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

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