Nutritional characteristics of ancient Tuscan varieties of Triticum aestivum L.

Abstract

Bread wheat (<em>Triticum aestivum</em> L.) is an important cereal in human consumption. In recent years, there has been a growing interest in ancient wheat varieties. The latter represent an important source of germplasm, characterized by a broader genetic base and, therefore, a potential source of biodiversity. The objective of the study was to ascertain the optimal balance between the presence of secondary metabolites having beneficial effects on health and technological features that ensure successful baking quality. The experimental trial was performed in 2011-2012 on three organic farms located in three different areas within the province of Siena (Tuscany). In each location, an overall evaluation of the commercial, rheological and functional properties of five ancient Tuscan bread wheat varieties (Andriolo, Frassineto, Gentil rosso, Inallettabile 96, Verna) as compared with a commercial modern variety (Palesio) was carried out. The ancient varieties were compared both singularly (pure) and in combination (mixtures) of two varieties in equal proportion, respectively. Biometric and productive parameters were detected for each plot (32 plots in each farm). Macro- and trace elements, polyphenols, flavonoids and antioxidant activity (ARP) were similarly determined on representative whole grain samples. Rheological analysis was carried out on flour samples. The multivariate statistical analysis using principal components (PC) analysis was performed on all variables analysed. The results showed a significant environment effect on the different parameters measured and did not reveal significant improvements in the variables measured when varieties were cultivated in mixtures. However, the study did reveal various interesting trends that are warranting of further investigation. The most interesting effect from a nutritional and functional point of view is the relationship between ARP, rheological properties, protein content and gluten content. These connections permit the potential towards the improvement of ancient varieties.

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

“…Since dough deformation energy is the area under the tenacity and extensibility curve, both an increase in P, and an increase in L increase W. In fact, W increased by about 34% with nitrogen fertilization (from N35 to N135), compared to roughly 14% with the sulfur treatment. Increases due to the agronomical treatment are of particular interest for old wheat flours, especially when processed as Italian "Tipo 2" flours, as they are considered usually very weak in term of deformation energy [1], and any increase in this value has to be considered helpful for the breadmaking process.…”

“…Wheat cultivated before the 'green revolution' (up until the late 1960s) are currently called 'old wheats', while those registered later are called 'modern wheats' [1,2]. Since the 1970s, the cultivation of old wheats has been progressively abandoned, as they are less productive than modern wheats, with less protein production per hectare, and with a gluten composition characterized by less gliadin and glutenins [3].…”

Field Inoculation of Bread Wheat with Rhizophagus irregularis under Organic Farming: Variability in Growth Response and Nutritional Uptake of Eleven Old Genotypes and A Modern Variety

“…Genomic DNA was extracted from sub-samples of roots (50-70-mg fresh-weight root samples, GenUPTM Plant DNA Kit, Biotechrabbit, Germany) of three selected genotypes (Autonomia B, Frassineto and Bologna). Among the old genotypes, we selected Autonomia B and Frassineto with distinct grain yield and protein content [36] and adaptability to hilly and plain [37], and putatively varying mycorrhizal dependency. Samples were taken at GS90 on inoculated (+M) and not-inoculated (−M) plots (n = 18).…”

Tuscan Varieties of Sweet Cherry Are Rich Sources of Ursolic and Oleanolic Acid: Protein Modeling Coupled to Targeted Gene Expression and Metabolite Analyses

“…30,000 ha of orchards [13]. At the regional level, Italy has started conservation programs aimed at preserving the local biodiversity via ex situ collections; in this respect Tuscany is at the forefront, with a regional law (law 64/04; [14]) created for the recovery and preservation of local varieties of woody and herbaceous plant species [15]. These varieties are reported in the Regional Bank of Germplasm, which provides, when possible, both phenotypic and genotypic information [16].…”