Effect of organic and conventional production systems on the winter wheat grain quality

Augspole, Ingrida; Liniņa, A.; Rutenberga-Ava, A.; Svarta, Agrita; Strazdiņa, Vija

doi:10.22616/foodbalt.2019.041

Cited by 3 publications

(2 citation statements)

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“…Moreover, gluten quality is also important, as described by Augspole et al [59]. They reported significantly lower gluten content in wheat grains grown under organic farming conditions, while gluten was significantly stronger compared to conventionally cropped samples.…”

Section: Discussionmentioning

confidence: 83%

Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat

et al. 2019

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Organic farming faces challenges providing sufficient nutrient supply as manure and crop rotations are often the major nutrient inputs. Larger row distances and fewer seed densities can support nitrogen availability by giving more space to the single plant. As free asparagine (Asn) the main precursor of acrylamide (AA) in plants is closely related to nitrogen uptake and storage, the question arose whether free Asn will be affected by row distance and seed densities in organic farming. This study investigated the effect of row distance and seed density on yield, yield components, baking quality, and free Asn in organic farming. A two-year field trial was carried out including two winter wheat cultivars, two row distances, and two seed densities. Year and cultivar highly influenced all traits. The impact of both treatments was mainly caused by interaction. Nevertheless, enlarged row distances raised baking quality, while free Asn was changed to a minor extent. Thus, we recommend larger row distances for raising baking quality without increasing free Asn. Seed density is of minor relevance. The close relation found between free Asn and grains per spike (R2 = 0.72) indicates that smaller grains contain more Asn than bigger grains. This opens new insights into Asn synthesis during grain development and offers a potential prediction of Asn amounts.

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Section: Discussionmentioning

confidence: 83%

Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat

et al. 2019

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“…It contains important beneficial nutritional components. Wheat and wheat-based food ingredients that are rich in natural antioxidants can ideally serve as a basis for development of the functional foods designed to improve the health of millions of consumers (Vaher et al, 2010;Augspole et al, 2019). In recent years, the planted area of wheat areas has increased in Latvia.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds in Organic and Conventional Winter Wheat (Triticum aestivum L.) Wholemeal

Augspole

Liniņa

Cinkmanis

2021

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Winter wheat wholemeal is an important component of the human diet and may be a significant source of antioxidants. The objective of this study was to determine individual phenolic compounds in five winter wheat varieties: ‘Fredis’, ‘Edvins’, ‘94-5-N’, ‘Skagen’, and ‘SW Magnific’ wholemeal, grown according to organic and conventional agricultural practices. Ten phenolic compounds (vanilin, rutin, catechin hydrate, quercetin, p-coumaric acid, ferulic acid, 3.4-dihydroxybenzoic acid, 2-hydroxycinnamic acid, trans (3)-hydroxycinnamic acid, and gallic acid) were detected using high-performance liquid chromatography (Schimadzu Prominence HPLC). Catechin hydrate and quercetin were the main phenolic compounds in the grain of all tested winter wheat varieties. Significant differences (p < 0.05) among the analysed winter wheat cultivars in the concentration of individual phenolic compounds were observed. Concentrations of vanillin in organic and conventional winter wheat wholemeal were significantly lower (0.28 ± 0.02 to 0.65 ± 0.04 µg·g−1 DW), although the differences in the levels of phenolic were not large. The obtained results showed a statistically significant trend (p < 0.05) towards higher levels of phenolic compounds in organic wheat wholemeal samples.

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Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

et al. 2022

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The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over the period of 2018–2020 using two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, or oat). The obtained gluten was sonicated using the ultrasonic scrubber. For all organically grown wheat, the protein content was higher than for the conventional one. There was no correlation between the rheological properties of gluten and the protein content in the grain. Gluten derived from organically grown wheat was more elastic than those derived from the conventional one. Sonication enhanced the elasticity of gluten. The sonication effect was influenced by the forecrops. The most elastic gluten after sonication was found for organic barley and sugar beet. The lowest values of tan (delta) were noted for conventional wheat and conventional oat. Cultivation in the monoculture gave gluten with a smaller susceptibility to increase elasticity after sonic treatment. Sonication promoted the cross-linking of protein molecules and induced a more hydrophobic character, which was confirmed by an increment in contact angles (CAs). Most of the organically grown wheat samples showed a lower CA than the conventional ones, which indicated a less hydrophobic character. The gluten surface became rougher with the sonication, regardless of the farming system and applied forecrops. Sonication treatment of gluten proteins rearranged the intermolecular linkages, especially disulfide and hydrophobic bonds, leading to changes in their surface morphology.

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Effect of organic and conventional production systems on the winter wheat grain quality

Cited by 3 publications

References 8 publications

Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat

Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat

Phenolic Compounds in Organic and Conventional Winter Wheat (Triticum aestivum L.) Wholemeal

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

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