Genetic, environmental and technological factors influencing the occurrence of phenolic acids in durum wheat and derived products (Comunicazione a convegno)

Type
Label
  • Genetic, environmental and technological factors influencing the occurrence of phenolic acids in durum wheat and derived products (Comunicazione a convegno) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Alternative label
  • D. Martini, F. Taddei, R. Ciccoritti, I. Nicoletti, D. Corradini, M. G. D'Egidio (2014)
    Genetic, environmental and technological factors influencing the occurrence of phenolic acids in durum wheat and derived products
    in European Young Cereal Scientists and Technologists Workshop, Freising-Germany, 14-16 Maggio 2014
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • D. Martini, F. Taddei, R. Ciccoritti, I. Nicoletti, D. Corradini, M. G. D'Egidio (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • Il contributo è stato presentato come comunicazione orale dalla dr.ssa Daniela Martini (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA) -Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali), Università Campus Bio-Medico, CNR - Istituto di Metodologie Chimiche (literal)
Titolo
  • Genetic, environmental and technological factors influencing the occurrence of phenolic acids in durum wheat and derived products (literal)
Abstract
  • Phenolic acids (PAs) represent the most common form of phenolic compounds occurring in whole grain cereals as soluble free acids, soluble conjugates and as insoluble bound forms and mainly concentrated in the outermost layers of the kernels. These bioactive compounds are important for their antioxidant properties, in particular it has been demonstrated that they can act as scavengers of free radicals, which can lead to aging processes and many chronic diseases. Studies in literature have shown that the content of these compounds may have a wide range of variability, conceivably due to several factors which can influence the occurrence of grain antioxidants. Despite this, few studies focused on durum wheat. This communication reports the results of a study performed to determine the effects of genetic, environmental and technological factors on the content of free, conjugated and bound PAs in durum wheat and derived products (milling fractions and pasta). The impact of genetic effects on the profile and the content of PAs was evaluated analyzing the content in 10 different genotypes of durum wheat grown in an experimental field across 3 crop years. In order to elucidate effects of growing locations, 3 of the selected genotype, grown in 2 additional locations in the same crop years, were analyzed for their PAs content. Finally, impact of technological factors was evaluated by the studying effects of milling and pastamaking process on PAs occurrence, comparing products obtained by the traditional process with the ones made by wholemeal. For all samples, free, conjugated and bound PAs were extracted following a method developed by Li et al (1) with some modifications (2,3) and determined by HPLC method. Results show that genotype, growing location but most of all crop year affect the content of the three PAs forms. As regards the technological aspects, traditional milling appears the process mainly influencing the occurrence of PAs, causing a drastic reduction of PAs content in semolina and pasta with respect to the intact kernel. On the contrary, products obtained using wholemeal preserve most of these antioxidants and therefore it results a more interesting process to obtain durum wheat derived products with high nutritional value. In conclusion, our results suggest that genetic, environmental and technological factors affect the occurrence of PAs in durum wheat and derived products; moreover they support the importance of knowledge of their impact on the occurrence of bioactives for the production of durum wheat derived food rich in bioactive compounds. (literal)
Prodotto di
Autore CNR

Incoming links:


Autore CNR di
Prodotto
data.CNR.it