Effect of wheat species (
| Autor: | Juan, Wang, Eleni, Chatzidimitriou, Liza, Wood, Gultakin, Hasanalieva, Emilia, Markelou, Per Ole, Iversen, Chris, Seal, Marcin, Baranski, Vanessa, Vigar, Laura, Ernst, Adam, Willson, Manisha, Thapa, Bronwyn J, Barkla, Carlo, Leifert, Leonidas, Rempelos |
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| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Food Chemistry: X |
| ISSN: | 2590-1575 |
| Popis: | Highlights • Whole-grain flours had 2–5 times higher antioxidant and mineral levels than white flour. • Organic flour had higher antioxidant and mineral levels than conventional flour. • Organic flour had a higher Al and Ni content than conventional flour. • Spelt wheat had higher antioxidant and mineral levels than common wheat flour. • Spelt wheat had a 28% higher Cd content than conventional flour. There is strong evidence for health benefits from whole-grain wheat consumption and these have been linked to their higher fibre, antioxidant/(poly)phenolic and mineral contents. However, there is still scientific controversy about the relative effect of wheat species (Triticum aestivum vs T. spelta) and production methods (conventional vs organic) on the nutritional composition of wheat. The retail survey reported here showed that, the use of spelt varieties and organic production results in significantly higher (between 10 and 64%) levels of phenolics and some minerals in wheat flour. However, the relative effect of removing the outer bran and germ during milling was substantially larger; levels of antioxidant activity, and many phenolic compounds and mineral nutrients were 2–5 times higher in whole-grain than white flour. Organic flour contained higher concentrations of the undesirable metals Al and Ni (12% and 81% respectively), and spelt flour had 28% higher concentrations of the toxic metal Cd. |
| Databáze: | OpenAIRE |
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