Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico

Hernández-Espinosa, Nayelli; Laddomada, Barbara; Payne, Thomas; Espino, Julio Huerta; Govindan, Velu; Ammar, Karim; Ibba, María Itria; Pasqualone, Antonella; Guzmán, Carlos

doi:10.1016/j.lwt.2020.109198

Cited by 26 publications

(17 citation statements)

References 26 publications

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“…It exhibited inverse relationship with the quality mainly milling process (Iqbal et al, 2015). Our results are also in line with the findings of Hernandez-Espinosa et al (2020) who studied nutritional quality characteristics of a set of durum wheat land races from Iran and Mexico. to reveal some relationships between wheat properties and ecological conditions.…”

Section: Rheological Characterization Of Wheat Cultivarssupporting

confidence: 92%

Rheometry nutrition and gluten microstructure trends in wheat cultivars

Hussain

Mahmood²,

Liaquat

et al. 2022

Food Sci. Technol

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Section: Rheological Characterization Of Wheat Cultivarssupporting

confidence: 92%

Rheometry nutrition and gluten microstructure trends in wheat cultivars

Hussain

Mahmood²,

Liaquat

et al. 2022

Food Sci. Technol

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“…durum Desf) is a tetraploid species most cultivated in the Mediterranean sea area due to the climate and conditions, and it is used mainly for pasta and couscous [ 1 , 2 ]. Durum wheat is an important source of bioactive compounds, with their relative health benefits, that are mainly contained in the grain bran and germ tissue [ 3 ]. Dietary fiber comprises carbohydrates (11.5–15.5% of dry wheat grain) that are able to reach the large intestine or colon [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Wheat Germ and Lipid Oxidation: An Open Issue

Marzocchi

Caboni

Miani³

et al. 2022

Foods

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Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the mechanical treatment used to separate WG from the kernel, which exposes the lipid fraction to the air. Showing the connection between the quality of durum wheat, considering its storage management, and wheat germ oil (WGO), extracted with a cold press, solvent and supercritical CO2, is the aim of the study. The acidity and peroxide values were analyzed to evaluate lipid oxidation, while fatty acids, tocols, sterols and policosanols were evaluated for WGO characterization. The first fundamental step to control lipid oxidation is raw material management. Subsequently, the tempering phase of durum wheat, which is applied before the degermination process, is the most critical point for oxidation to develop because of the increase in moisture in the caryopsis and the activation of lipase and lipoxygenase. This represents a paradox: in order to stabilize the germ with degermination, first it seems inevitable to carry out a process that destabilizes it. To retains its highest quality, this will lead to a better use of the whole grain by reducing WG and by-product waste.

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“…Only a few works have investigated the effects of genotype, environment, and their interaction on the content and composition of phenolic acids in durum wheat grains under drought and heat stress [22][23][24]. Moreover, elite durum wheat cultivars developed from the large gene pool available at the International Maize and Wheat Improvement Center (CIMMYT) grown under abiotic stresses were assessed for yield performances and nutritional and qualitative traits but not for phenolic acids accumulation [25,26]. Some of the above cultivars have been used largely in several durum producing areas and are of great interest due to their high yield performances, disease resistance, grain quality, and tolerance to drought and heat stresses [25].…”

Section: Introductionmentioning

confidence: 99%

Drought and Heat Stress Impacts on Phenolic Acids Accumulation in Durum Wheat Cultivars

Laddomada

Blanco

Mita

et al. 2021

Foods

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Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and analysed through HPLC-DAD analysis. Ferulic acid was the most represented PA, varying from 390.1 to 785.6 µg/g dry matter across all cultivars and growth conditions, followed by sinapic acids, p-coumaric, vanillic, syringic, and p-hydroxybenzoic acids. Among the cultivars, Cirno had the highest PAs content, especially under severe drought conditions. Heat stress enhanced the accumulation of minor individual PAs, whereas severe drought increased ferulic acid and total PAs. Broad-sense heritability was low (0.23) for p-coumaric acid but ≥0.69 for all other components. Positive correlations occurred between PA content and grain morphology and between test weight and grain yield. Durum wheat genotypes with good yields and high accumulation of PAs across different growing conditions could be significant for durum wheat resilience and health-promoting value.

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Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico

Cited by 26 publications

References 26 publications

Rheometry nutrition and gluten microstructure trends in wheat cultivars

Rheometry nutrition and gluten microstructure trends in wheat cultivars

Wheat Germ and Lipid Oxidation: An Open Issue

Drought and Heat Stress Impacts on Phenolic Acids Accumulation in Durum Wheat Cultivars

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