Qualitative analysis of hexane flour extract of spelt

Vujic, N Djura; Psodorov, B Djordje; Ačanski, Marijana; Bodroza-Solarov, I Marija; Brkljaca, S Jovana

doi:10.2298/apt1344125v

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…Comparison of the results obtained from two different years suggests that those traits were highly influenced by environmental factors. The presence of sugar in the dough affects the porosity, structure and appearance of breadcrumbs (Vujic et al, 2013). Previous study on limited number of samples, by Escarnot et al (2012), reported that sugar content in spelt was more variable than in wheat samples, and there was no difference in free sugars concentration between spelt and modern wheat (Zörb et al, 2007).…”

Section: Chemical Compositionmentioning

confidence: 95%

Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Kandić¹,

Nikolić²,

Šimić³

et al. 2023

Chil. j. agric. res.

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Growing understanding of the relationship between nutrition and human health has led to an increase in the consumption of alternative crops, new cereal varieties and foods with higher nutritional values. In this study we compared nutritional contents and functional-technological properties of spelt (Triticum spelta L.) and bread wheat (T. aestivum L.) whole-meal flours, obtained from the genotypes grown at the same field trial, and their correlation with 1000 kernels weight (TKW). The average values of TKW for spelt and wheat did not significantly differ, while protein and wet gluten content were significantly higher in spelt (18.8% and 53.9% DM) than in wheat flours (12% and 27.3% DM). Although wheat flours were significantly richer in starch (66.4% compared to 62.5% DM), both spelt and wheat had similar amylose and amylopectin content. The analysis of dietary fibers showed that wheat flours had significantly higher hemicellulose and neutral detergent fiber content, as well as total sugar and sucrose. Water holding capacity were significantly higher in wheat flours. Pasting properties of flours did not differ significantly, except for peak viscosity (Vpeak) which was higher for spelt flours. The TKW of spelt genotypes was in the strongest positive correlation with amylopectin and reducing sugar, while in contrary, TKW of wheat was in the strongest positive correlation with amylose. The TKW had positive influence on dietary fibers of wheat and spelt flours (except acid detergent fiber and cellulose). Correlation between TKW and protein, starch and wet gluten was similar for both subspecies. In both subspecies reducing and total sugars content had negative impact on viscosity parameters.

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Section: Chemical Compositionmentioning

confidence: 95%

Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Kandić¹,

Nikolić²,

Šimić³

et al. 2023

Chil. j. agric. res.

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“…flour by creating the dendrograms of liposoluble and hydrosoluble extracts. Such studies have been conducted on wheat [17,18], spelt [19,20] and buckwheat [submitted for publication]. It was detected that each plant species has a characteristic composition of liposoluble and hydrosoluble extracts.…”

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confidence: 99%

Homogenity of oil and sugar components of flour amaranth investigated by GC-MS

Psodorov¹,

Ačanski

Vujić³

et al. 2015

CI&CEQ

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Article Highlights • GC-MS and correlation analysis have been used • GC-MS showed that the lipid composition of different varieties of amaranth are very similar • GC-MS showed that the sugar composition of different varieties of amaranth are less similar Abstract Gas chromatography with mass spectrometry (GC-MS) was used for performing a qualitative analysis of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp. All three samples were first defatted with hexane. Hexane extracts were used for the analysis of fatty acids of lipid components. TMSH (trimethylsulfonium hydroxide, 0.2 M in methanol) was used as the transesterification reagent. With transesterification reaction, fatty acids were esterified from acilglycerol to methyl-esters. Defatted flour samples were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (trimethylsilylimidazole) was used as a reagent for the derivatisation of carbohydrates into trimethylsilylethers. The results show that the dominant methyl-esters of fatty acids are very similar in all the three samples. Such a similarity was not detected in the analysis of soluble sugars. The following test cluster analysis was used for the comparison of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp.

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Qualitative analysis of hexane flour extract of spelt

Cited by 2 publications

References 8 publications

Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

Homogenity of oil and sugar components of flour amaranth investigated by GC-MS

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