Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities
| Autor: | Mariana Simões Larraz Ferreira, Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Carolina Thomaz dos Santos D'Almeida, Luiz Claudio Cameron, Verônica Cristina Mayrinck Victorio, Claire Bourlieu-Lacanal |
|---|---|
| Přispěvatelé: | Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Foundation for the Research Support of the State of Rio de Janeiro (FAPERJ) (26/010.100988/2018, 26/202/709-2018), the National Council for Scientific and Technological Development (CNPq) (427116/2018-0, 310343/2019-4), the Coordination for Improvement of Personnel with Higher Education (CAPES) (financial code 001), Federal University of the State of Rio de Janeiro (UNIRIO). |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
2. Zero hunger
chemistry.chemical_classification Starch 010401 analytical chemistry Wheat flour food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Gluten 0104 chemical sciences Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Foodomics Genotype [SDV.IDA]Life Sciences [q-bio]/Food engineering Food science Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2022, 153, pp.112519. ⟨10.1016/j.lwt.2021.112519⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2021.112519⟩ |
| Popis: | International audience; Phenolic compounds (PC) strongly contribute to the beneficial health effects of wheat, but their interactions can affect the quality of end-use wheat products. Free and bound PC were comprehensively characterized in 14 wheat flours (Triticum aestivum) from different Brazilian genotypes and technological qualities by using a metabolomics approach (UPLC-ESI-QTOF-MSE) combined with classical characterizations: colorimetry, ash, protein, starch and total phenolic content (TPC). Globally, 43 PC were identified: 33 (bound, 28 (free) and 15 in all flours, regardless of extract. Ferulic acid isomers were the most abundant PC, representing 25–50% of ion abundance depending on genotype. Campeiro, Sossego and Topázio genotypes showed a distinguished profile, with the highest total relative abundance of PC. TPC was significantly higher in flours with higher gluten strength (66.5–58.0 mg GAE/100 g flour). The ratio free-to-bound of PC averaged 1.15 between the flours of different technological qualities. Although PCA highlighted specific PC related to technological qualities, the genotype effect was very pronounced. This study correlates the phenolic profile and technological quality of wheat flours and provides the most recent data on the secondary metabolites profile, especially PC in refined flour, attesting to its significant nutritional importance due to its large consumption in refined forms. |
| Databáze: | OpenAIRE |
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