Characterization of the liposoluble fraction of common wheat (Triticum aestivum
) and spelt (T. aestivum
 ssp. spelta
) flours using multivariate analysis

Bodroža‐Solarov, Marija; Vujić, Đura; Ačanski, Marijana; Pezo, Lato; Filipčev, Bojana; Mladenov, Novica

doi:10.1002/jsfa.6655

Cited by 13 publications

(10 citation statements)

References 18 publications

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“…Multivariate Principal Component analysis (PCA) of “bioactive phytochemicals” (phenolic acids, alkylresorcinols, tocols, sterols, folates, betaine, choline), dietary fibre components ( Shewry et al., 2013 ) and polar metabolites ( Shewry et al., 2017 ) showed only partial discrimination between the ancient and modern types of wheat. By contrast, Bodroza-Solarov et al (2014) discriminated between wholemeal flours of 7 bread wheats and 10 spelts by multivariate analyses based on GC-MS analysis of lipophilic components. A more recent study reported metabolomic profiling of finely milled whole grains of 77 accessions of emmer, einkorn and spelt grown in replicated randomised field trials on two sites for two years, including conventional and organic plots on one site ( Righetti et al., 2016 ).…”

Section: Factors Affecting the Composition Of Wheat Grainmentioning

confidence: 95%

Do ancient types of wheat have health benefits compared with modern bread wheat?

Shewry

2018

Journal of Cereal Science

146

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A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication.

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Section: Factors Affecting the Composition Of Wheat Grainmentioning

confidence: 95%

Do ancient types of wheat have health benefits compared with modern bread wheat?

Shewry

2018

Journal of Cereal Science

146

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“…Regarding the lipid content of spelt wheat flour [30], reported that compared to the common wheat, the lipid's spelt content is higher and varies between 7-30% and palmitic acid, oleic acid, linoleic acid and linolenic acid are the main fatty acids from spelt wheat.…”

Section: Fatty Acids Methyl Esters Content Of Spent Malt Rootlets Flomentioning

confidence: 99%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

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Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

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“…In Serbia, extensive surveys were carried out on the quality of spelt wheat kernels, (VUČKOVIĆ et al, 2013;FILIPČEV et al, 2013;BODROŽA SOLAROV et al, 2014;KRULJ et al, 2016), while there is less data on the agronomic properties of this crop (UGRENOVIĆ, 2013;JANKOVIĆ et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Analysis of spelt variability (Triticum spelta L.) grown in different conditions of Serbia by organic conditions

Ugrenović¹,

Solarov

Pezo

et al. 2018

Genetika

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The objective of this study was to examine the effect of the variety, locality and year on the morphological and productive parameters of the spelt wheat obtained in the organic production system. Four spelt varieties were grown at three agroecological environment (Pančevo, Bogdanica and Zlatar), in southeast Europe, Serbia. They are used in order to determine general adaptability in different environment in three years trial (2014-2016). Analysis of the selected production parameters of spelt wheat, according to variety, locality and year, were conducted by the Principal Component Analysis (PCA). The PCA of the presented data explained that the first two components accounted 86.02% of the total multivariance in the eleven variable factor space. The results showed that the highest values of a number of plants, number of stems, number of spikes, plant height,the number of grains in the spikes, weight of grains per spike, yield of above ground biomass, harvest index and yield of hulled grain were observed for the crops grown in Pančevo, regardless of the spelt wheat variety and year. The samples grown in Bogdanica showed to be very sensitive to the spelt wheat variety, in terms of hull index value. The highest value of mortality stems has been found in Zlatar, regardless of the spelt wheat variety, or the year.

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Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis

Abstract: Comparison of chromatogram areas for non-saponifiable lipid fraction between common and spelt wheat showed a statistically high difference and hence has a potential for use in authenticity control.

Cited by 13 publications

References 18 publications

Do ancient types of wheat have health benefits compared with modern bread wheat?

Do ancient types of wheat have health benefits compared with modern bread wheat?

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Analysis of spelt variability (Triticum spelta L.) grown in different conditions of Serbia by organic conditions

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