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Technological and nutritional properties of einkorn wheat
No full textEinkorn (Triticum monococcum L. subsp. monococcum) is an ancient wheat appreciated for its nutritional properties. The potential for human consumption and food preparation was studied through the analysis of chemical composition, technological and pasting properties of several einkorn accessions. Triticum turgidum and Triticum aestivum cultivars were assessed as controls.
On average, the einkorn samples had light seeds (25.0 mg/kernel), high protein content (18.2 %), high ash content (2.35 %) and low SDS sedimentation volume (25.6 ml). The pasting parameters studied were peak viscosity (average: 2426 cP), breakdown (765 cP), final viscosity (2788 cP) and setback (1126 cP). Total amylose (25.7 %) and total starch (65.5 %) were also measured. Carotenoids, mostly lutein, averaged 8.4 mg/g dm, while tocols averaged 78.1 mg/g dm. Among the 14 fatty acids detected, linoleic (50.8% of total fatty acids), oleic (24.8) and palmitic (16.6) were the most abundant.
Significant differences from the controls and a broad variation for all the traits analysed were observed
Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours
No full textTo assess the effect of ageing on alpha-amylase activity, falling number, pasting properties and SDS sedimentation volume, whole meal and refined flours of einkorn (cv Monlis) and bread wheat (cv Serio) were stored in darkness at different temperatures and analysed several times up to 374 days. Pregerminated bread wheat flours (cv Blasco) were also evaluated.
Flour ageing deeply modified all the parameters examined. In general, alpha-amylase activity and SDS sedimentation values decreased, while falling number and viscosity increased. The changes were drastic at high temperatures (38 and 30 °C), but reduced or negligible at medium and low temperatures (20, 5 and -20 °C). Storage improved the quality of pregerminated flours. Einkorn wheat showed trends similar to bread wheat for most of the traits studied, except for SDS sedimentation, which was better than the initial value even after 374 days of storage at 38 °C
Morpho-physiologic variation of a Triticum monococcum L. core collection
No full textThe good nutritional properties of einkorn (Triticum monococcum L.) propose this ancient wheat as a perfect candidate for the manufacturing of new and special foods. The einkorn collection maintained at CRA-SCV (> 1600 accessions, domesticated and wild) represents a valuable pool of genetic variability, harbouring useful alleles for disease resistance, production and quality to be used in intraspecific and interspecific plant breeding programmes. To best utilise this broad genetic variability, a dedicated association mapping project was started in 2010. To this end, a core collection including 169 accessions representative of the variation observed in the whole collection and selected following geographic and qualitative criteria, was assembled. The core collection was then characterised both phenotipically (two locations, two years) and genetically (microsatellites and AFLP). Here presented are the morpho-physiological results of the first year of trial.
The variation observed among einkorn accessions was relevant for all the main traits scored (heading time, plant height, ear length, n° of spikelets per spike and of seeds per spikelet, 1000 kernels weight, proteins and carotenoids content). When the geographic origin of the accessions was considered, the ANOVA showed the existence of significant differences between samples of different origin for most traits. In general, heading was later for einkorns from continental Europe than for those from Mediterranean countries. On the contrary, the kernel weight of southern Europe samples was higher than that of northern regions. Einkorns from different countries were significantly different for spike length, but no clear south-north gradient was observed; however, the number of spikelets per spike increased from south to north. Other traits with significant differences among samples from different origin were seed length, protein content and SDS sedimentation volume (a measure of flour bread-making quality)
Phenotypic variation of a Triticum monococcum L. core collection
No full textThe good nutritional properties of einkorn (Triticum monococcum L.) suggest that this ancient wheat is a promising candidate for the manufacturing of new and special foods. The einkorn collection maintained at CRA-SCV (> 1600 accessions, domesticated and wild) represents a valuable pool of genetic variability, harbouring useful alleles for disease resistance, production and quality to be used in intraspecifi c and interspecifi c crosses within plant breeding programmes. To best utilise this broad genetic variability, an association mapping project was started in 2010. To this end, a core collection including 169 accessions representative of the variation observed in the whole collection and selected following geographic and qualitative criteria, was assembled. The core collection was then characterised both phenotipically (two locations, two years) and genetically (microsatellites and AFLPs).
The variation observed among einkorn accessions was relevant for all the main traits scored (heading time, plant height, ear length, n° of spikelets per spike and of seeds per spikelet, 1000 kernels weight, proteins and carotenoids content). When the geographic origin of the accessions was considered, the ANOVA showed the existence of signifi cant differences between samples of different origin for most traits. In general, heading was later for einkorns from continental Europe than for those from Mediterranean countries. On the contrary, the kernel weight of southern Europe samples was higher than that of northern regions. Einkorns from different countries were signifi cantly different for spike length, but no clear south-north gradient was observed; however, the number of spikelets per spike increased from south to north. Other traits with signifi cant differences among samples from different origin were seed length, protein content and the bread-making quality related trait SDS sedimentation volume
Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum : a two-years evaluation
No full textWheat is a good source of polyphenols, plant metabolytes with beneficial effects on human health.
However, little information is available on phenolic acid composition and concentration in different Triticum species, as well as on possible environmental effects. To shed some light on this issue, thirtynine wheat accessions cropped for two years and belonging to different Triticum species (Triticum monococcum, Triticum turgidum ssp. dicoccum, turanicum and durum, Triticum aestivum ssp. spelta and aestivum) were assessed for phenolic acids (ferulic, p-coumaric, vanillic, syringic, p-hydroxybenzoic, caffeic acids and syringaldehyde), total polyphenols and antioxidant activity in soluble conjugated and insoluble bound extracts. Ferulic acid was the most abundant compound in both extracts. Insoluble
bound phenolic acids represented >90% of total phenolic acids. Einkorn showed the maximum concentration of conjugated phenolic acids (50.5 mg/kg DM), while durum and bread wheats presented the
highest content of bound phenolic acids (651.8 and 629.2 mg/kg DM, respectively). Cropping year influenced the concentration of conjugated but not of bound phenolic acids. A survey of phenolic acid distribution in the kernel showed that they are rare in endosperm, but abundant in germ and bran. Total polyphenols and antioxidant activity were highly correlated to phenolic acid content
Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum : a two-year study
No full textEnzymatic activity often reduces the nutritional value of wheat flour during food manufacturing, causing compound degradation and/or heat damage. The choice of wheat varieties with low enzymatic activity could therefore help to preserve the nutritional quality of food. The aim of this research was to evaluate polyphenol oxidase, alpha-amylase and beta-amylase activities in whole meal flours of 59 accessions belonging to different wheat species and subspecies, cropped in two years. The extraction pH (7.0), reaction pH (5.5) and reaction temperature (45 C) were determined by preliminary trials. The ANOVA highlighted significant differences for all enzymes among species/subspecies and, for amylases, between cropping years; however, the year influence was overwhelming only for alpha-amylase. Einkorn showed the highest polyphenol oxidase (362.1 9.46 U/g DM) as well as the lowest alpha-amylase (0.20 0.006 CU/g DM) and beta-amylase (12.0 0.36 B3U/g DM) activities. The embryo/scutellum had the highest polyphenol oxidase and alpha-amylase values, followed by the bran and the endosperm; in contrast, beta-amylase was evenly distributed in the bran and the endosperm, and was absent in the
embryo/scutellum
Potenzialità tecnologiche, chimiche e nutrizionali del frumento monococco
No full textPer valutare le potenzialità tecnologiche, chimiche
e nutrizionali del frumento monococco (Triticum
monococcum) sono state analizzate farine
integrali di tale specie e, come controllo, di Triticum
turgidum e Triticum aestivum. I campioni di
monococco hanno un alto contenuto in proteine
(18,2±1,48 g/100 g) e ceneri (2,3±0,17 g/100 g). I
carotenoidi, principalmente luteina, si attestano
intorno a 8,4±1,23 mg/g, mentre i tocoli raggiungono
i 78,1±9,19 mg/g s.s. Gli acidi grassi più abbondanti
sono quelli linoleico (50,8% del totale),
oleico (24,8%) e palmitico (16,6%). L’attività lipossigenasica
è sempre minima. Sono stati determinati
anche amido totale (65,5±2,56%), amilosio
(25,7±1,23%) e fruttani (2 g/kg s.s.). Il volume di
sedimentazione in SDS è basso (25,6±8,7 mL),
ma esistono accessioni con valori superiori a 60
mL; la viscosità delle farine è simile a quella degli
altri frumenti. Il monococco appare quindi particolarmente
adatto alla produzione di alimenti ad
elevato valore nutrizionale.The potential for human consumption of einkorn
(Triticum monococcum) was studied through the
analysis of chemical composition as well as technological
and pasting properties of whole meal
flour. Triticum turgidum and Triticum aestivum were
the controls. Einkorn had high protein (18.2±1.48
g/100 g) and ash content (2.3±0.17 g/100 g). Carotenoids,
mostly lutein, averaged 8.4±1.23 mg/g,
while tocols averaged 78.1±9.19 mg/g. Linoleic
(50.8%), oleic (24.8%), and palmitic (16.6%) were
the most abundant fatty acids. Lipoxygenase activity
was always minimal. Total starch (65.5±2.56%),
amylose (25.7±1.23%), and fructans (2 g/kg) were
also measured. SDS sedimentation volume was
low (25.6±8.7 mL), but some accessions had values
>60. Pasting parameters were similar to those
of the other wheats. The results demonstrate that
einkorn is a promising source for the production
of high nutitional value products
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Composizione e caratteristiche di gelatinizzazione di farine integrali di frumento monococco (Triticum monococcum L. subsp. monococcum)
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