Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

Cesevičienė, Jurgita; Šlepetienė, Alvyra; Leistrumaitė, Algė; Ruzgas, Vytautas; Šlepetys, J.

doi:10.1002/jsfa.5675

Cited by 17 publications

(17 citation statements)

References 13 publications

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“…The effect of organic N fertilisation was also seen by the comparison with the data of Ceseviciene et al . They reported more severe losses of PC, GC and SDS sedimentation volume in four winter wheat cultivars for organic versus conventional cultivation (31%, 96%, and 53%, respectively) than those seen for the present study (19.2%, 9.3%, and 22.7%, respectively).…”

Section: Discussionsupporting

confidence: 94%

“…The mean PC defined here for organic cultivation (147 g kg −1 DM) indicates that good levels of protein can be maintained when appropriate fertilisation is applied, as in this field trial (N, 100 kg ha −1 ). Hence, with the basic level of PC for making good pasta considered as 130 g kg −1 DM, under organic cultivation, the grain of these cereals can only reach and exceed this threshold when they have an adequate supply of N. This mean PC in the present study was also higher when compared to other studies …”

Section: Discussionsupporting

confidence: 92%

“…Hence, with the basic level of PC for making good pasta considered as 130 g kg −1 DM, 21 under organic cultivation, the grain of these cereals can only reach and exceed this threshold when they have an adequate supply of N. This mean PC in the present study was also higher when compared to other studies. 15,22,23 However, here the mineral fertilisation under conventional cultivation had greater positive effects on PC, which indicated that there was greater N availability compared to organic cultivation. This trend was also shown in other studies, 15,24 and it demonstrates that the N in the organic fertiliser requires long-term and complex processes carried out by soil bacteria to transform the NH 4 + into the mineral form that is absorbable by the root systems of the plants (NO 3 − ).…”

Section: Discussionmentioning

confidence: 87%

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Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate

et al. 2019

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BACKGROUND We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits. RESULTS Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight. CONCLUSIONS With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 87%

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Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate

et al. 2019

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“…The mineralization of the leguminous plant during growing season released N slowly, which could be responsible for this difference (45). All the flours had gluten index values of Ն60%, which were recommended for bread making (13), and "falling number" values representing low ␣-amylase activity and low sprout damage (13). The results of this study highlight certain aspects of sourdough production.…”

Section: Discussionmentioning

confidence: 76%

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello

Cavoski

Turk

et al. 2015

Appl Environ Microbiol

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also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with C ONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NO INPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with C ONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis. O rganic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year (1). Under organic farming practices, crops grow without using chemical pesticides, herbicides, and fertilizers and the cultivation relies mainly on crop rotation, compost, and green manure (e.g., N 2 -fixing plants), organic fertilizers, and plant-based pesticides. Raw materials or foods, which are sold as organics in the European Union (EU), have to be produced strictly respecting European legislation (2). Based on these characteristics and constraints, consumers perceived organic foods as healthier and more eco-sustainable than conventional ones (3). In the period 2006 through 2010, certified organic production in Europe has increased by more than 40% (4). According to the Italian Institute for Food and Agricultural Market, organic farming in Italy contributes to over 25% of the organically cultivated products in Europe (5).Cereals represent the most important organic food category, with 18% of all EU organic land and ca. 80% of the total organic arable crop area (4). Among cereals, organic and conventional durum wheat (Triticum turgidum subsp. durum) is cultivated on over 3.7 million ha in the EU, and more than one-half of this acreage lies in the Mediterranean area, wherein Italy and Spain are the first and second top producers (6). In Italy, ca. 67% of the production of durum wheat comes from the ...

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“…Several papers focus on comparing the impact of different agricultural practices on the quality of the product. Lucarini et al 5 on lettuce, Di Silvestro et al 6, Ceseviciene et al 7, Arncken et al 8 and Hussain et al 9 on wheat, Migliori et al 10 as well as Hallmann11 on tomato, Schulzová et al 12 on celeriac, Paoletti et al 13 on carrots and Bonanno et al 14 on lamb meat. Jørgensen et al 15, meanwhile, analysed a range of fruits and vegetables.…”

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confidence: 99%

Organic food quality: from field to fork

Kahl

2012

J Sci Food Agric

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UDP‐galactose mutase is a flavoenzyme that catalyzes the isomerization of UDP‐galactopyranose into UDP‐galactofuranose, a key step in the biosynthesis of important bacterial oligosaccharides. Several mechanisms for this unique ring‐contraction have been proposed, one of them involving a putative 1,4‐anhydrogalactopyranose as an intermediate in the reaction. The purpose of this study was to probe the mutase binding site with conformationally restricted analogues of its substrate. Thus, we describe the straightforward synthesis of two C‐glycosidic UDP‐galactose derivatives: analogue 1, presenting a galactose moiety locked in a bicyclic 1,4B boat conformation, and UDP‐C‐Galf 2, where the galactose residue is locked in the conformation of the mutase substrate. The two molecules were found to be inhibitors of UDP‐galactose mutase at levels depending on the redox state of the enzyme. Strong inhibition of the native enzyme, but a low one of the reduced mutase, were observed with UDP‐C‐Galf 2, whereas 1 displayed intermediate inhibition levels under both native and reducing conditions. These data provide evidence of a significant conformational difference of the mutase binding pocket in the reduced enzyme and in the native one, the enzyme switching from a low Galf‐affinity state (reduced enzyme) to a very strong one (native enzyme). It is remarkable that the mutase binds the boat‐locked analogue 1 with similar affinities in both its conformational states. These results support a mechanism involving the formation of 1,4‐anhydrogalactopyranose as a low‐energy intermediate. An alternative explanation would be that the distortion of the galactose moiety during the cycle contraction transiently brings the carbohydrate into a conformation close to a 1,4B boat.

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Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

Cited by 17 publications

References 13 publications

Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate

Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Organic food quality: from field to fork

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