Improving wholegrain product quality by selecting lipid-stable wheat varieties

Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics

“…The antioxidants in wheat include phenolic acids, tocols, lignans, flavonoids, and carotenoids. Among the features detected in the extract of the wheat samples, ferulic acid From the 65 wheat varieties, on the basis of their oxidative stability, 18 20 varieties were selected and assigned to two groups as stable and unstable varieties (Figure S1). Pairwise t test was performed on the proposed antioxidants (Figure 2) with the two groups.…”

“…A total of 65 European wheat varieties were grown in the season of 2015 at the field station of ETH Zurich in Lindau Eschikon, Switzerland (Table S1). A variety selection and field conditions of the wheat varieties were described by Wei et al in 2021. Wheat seeds were milled to wholegrain flour using a centrifugal mill with a sieve of 0.5 mm (Retsch, ZM200, Germany).…”

“…The results of the enrichment analysis were visualized using the Python package seaborn. 30 Twenty varieties with the highest and lowest lipid stability were selected on the basis of our previous study 18 and were assigned to two groups as stable and unstable (Table S1, Figure S1). Partial leastsquares discriminant analysis (PLS-DA) was performed, using the SAM features (in both ionization modes using the mean of six replicates) of the 20 varieties as predictors and the two groups as responses, to select the most relevant features to the stability of the wholegrain flour.…”

“…16,17 Our previous study showed that wheat varieties have various stabilities related to lipid oxidation. 18 Additionally, the metabolite composition, particularly related to known antioxidants, has been shown to vary across wheat varieties, 17 indicating diverse antioxidant potentials in the flour. It has been suggested that wheat varieties with high levels of phenolic compounds may be achievable through breeding.…”

“…Numerous wheat germplasm resources, nevertheless, offer opportunities to reduce lipid rancidity by breeding selection. , Our previous study showed that wheat varieties have various stabilities related to lipid oxidation . Additionally, the metabolite composition, particularly related to known antioxidants, has been shown to vary across wheat varieties, indicating diverse antioxidant potentials in the flour.…”