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Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta
No full textAlthough pasta is generally not considered for its aromatic properties, some evidence proves that cereal
flours release volatile compounds and they might have an effect on the aroma of the transformed
products. This work reports on the characterization of the volatile components of semolina and pasta
obtained from four durum wheat cultivars (Triticum durum Desf., cvs. PR22D89, Creso, Cappelli, Trinakria).
Semolina samples were characterized through polar metabolite profiling and fatty acid analysis
to identify potential precursors of the volatile components. The results show significant differences
among the samples tested with cv. Trinakria characterized by the highest content of sugars and fatty
acids. Volatile composition was investigated both in semolina and in cooked pasta using headspace solidphase
micro-extraction (HS-SPME) and identified by GC–MS. Thirty-five volatile compounds including
aldehydes, ketones, alcohols, terpenes, esters, hydrocarbons and a furan were identified. Significant
differences were observed between semolina and pasta samples in terms of composition and amount of
the volatile compounds. During cooking an increase in aldehyde content, the appearance of ketones and
a decrease in alcohol content were observed. Correlations between metabolites and volatiles demonstrate
that the flavour of cooked pasta may differ significantly depending on the durum wheat cultivar
employed
Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats
No full textEffect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat.
No full textThe effect of processing and cooking on phenolic acids profile and antioxidant properties of durum wheat
(Triticum turgidum L. var. durum) pasta samples enriched with debranning fractions of an Italian wheat
(Triticum aestivum L.) cultivar were studied.
Trolox equivalent antioxidant capacity (TEAC) by free radical scavenging activity against ABTS+ cation
radical, phenolic acid profile, total phenolic content (TPC) and fibre were determined. In the first debranning
fractions of wheat, the highest concentration of phenolic acids, namely ferulic acid, and antioxidant
capacity was found, but a diminishing trend was observed as the debranning levels proceeded. When
semolina was processed into spaghetti, the main effect of processing was a reduction of the free phenolic
acids content, chiefly caused by p-hydroxybenzoic acid decrease. In contrast an increase in bound phenolics
fraction was observed. The boiling water could have enhanced the extraction of bound phenolics
from the food matrix, primarily ferulic acid ester linked to cell walls. Cooking affected also the antioxidant
capacity of pasta samples by enhancing its antioxidant properties in vitro
A bioassay to evaluate plant responses to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.)
No full textThis study investigates the growth responses of durum wheat (Triticum durum Desf.) seedlings to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.) using a new laboratory bioassay. The method consists of the evaluation of 15-day-old wheat seedlings grown in the rhizosphere soil from wild oat. The experiments were performed in a growth chamber, using seven durum wheat varieties ('Chiara', 'Creso', 'Dario', 'Daunia', 'Mediterraneo', 'Meridiano', 'Vesuvio') that were grown in control (non-rhizosphere) soil and rhizosphere soil of wild oat at three seed densities (1,3 and 5 seeds/dish). The inhibition of seedling growth was greater for the leaves than for the root tissue, and the degree of inhibition was cultivar-dependent. HPLC analysis indicated the presence of three potential allelochemicals in the rhizosphere soil of the wild oat: p-coumaric acid, syringaldehyde and vanillin. These preliminary results show the phytotoxic nature of the rhizosphere soil of wild oat and indicate the potential involvement of organic molecules in this growth inhibition of durum wheat
Biochemical characterization of artichoke (Cynara cardunculus var. scolymus L.) spring genotypes from marche and abruzzo regions (central Italy)
Full text linkDynamics of release of allelochemical compounds from roots of wild oat (Avena fatua L.)
No full textWe explored the allelopathic potential of rhizospheric soil of wild oat (Avena fatua L.) during plant growth. Concentrations of phenolic compounds were determined in rhizosphere soil of plants grown under controlled conditions and harvested at four developmental stages (tillering, stem extension, heading, milky ripe). HPLC analysis showed production of seven phenolic compounds in rhizospheric soil of wild oat: 4-hydroxybenzoic acid, vanillic acid, syringic acid, vanillin, p-cumaric acid, syringaldehyde, ferulic acid. Higher total concentrations for these phenols in the rhizospheric soil were recorded at stem extension and heading (mean, 0.558 μg/kg soil dry matter). Syringic acid and vanillic acid showed the highest (0.138 μ/kg soil dry matter) and lowest (0.019 μ/kg soil dry matter) mean values, respectively, over all of the four developmental stages of plant growth. These data suggest that wild oat exudes allelopathic compounds and levels of phenolics into the rhizospheric soil vary according to plant maturity
The nuclear–cytoplasmic interaction controls carotenoid content in wheat
No full textIn greenhouse studies of three alloplasmicwheat series, plant height, Xowering date and yieldper plant were least aVected when the native cytoplasmwas replaced by donor cytoplasm of the Triticum–Aegilops complex than when replaced byHordeum chilense cytoplasm. On the other hand, signiWcantdiVerences for seed lutein content were foundbetween euplasmic controls and their respective alloplasmiclines in all the alloplasmic lines studied,underscoring the important role of the cytoplasm todetermine the seed carotenoid content. Both T. aestivumsubesp. macha and Ae. squarrosa cytoplasmsincreased the lutein content. They may be the mostuseful sources of cytoplasmic variability for broadeningthe genetic diversity of wheat for seed carotenoidcontent since both cytoplasm types do not produceany detrimental eVect on agronomic traits, as previouslyreported by other researchers. These Wndingsdemonstrate the role of the nuclear x cytoplasm interaction in the accumulation of carotenoids inwheat
Variabilità per il contenuto in pigmenti carotenoidi e contenuto proteico delle cariossidi in una collezione di frumenti tetraploidi
No full textGoing 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
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