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Quality of organically produced wheat from diverse origin

Hussain, Abrar (2012). Quality of organically produced wheat from diverse origin. Diss. (sammanfattning/summary) Alnarp : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2012:18
ISBN 978-91-576-7654-2
[Doctoral thesis]

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Abstract

The health benefits of organically grown whole grain wheat are derived from various nutritional compounds such as dietary fibre, minerals, vitamins and phytochemicals, while baking quality is influenced by the protein content and composition. Genetic improvement and production of wheat to increase the amounts of the nutritional compounds therefore enhance the health benefits. Also, the baking quality of organic wheat can be improved by increasing protein quality of the grain. This study screened a large collection of organically grown winter and spring wheat genotypes from six groups (selections, old landraces, primitive wheat, spelt, old cultivars and cultivars) for different nutritionally relevant compounds such as, minerals, tocochromanols (vitamin E) and heavy metals. The genotypes were also screened for protein quality related to bread-making performance.
There was a wide variation in grain concentrations of minerals, total tocochromanols, heavy metals and protein fractions between the six genotype groups, indicating that there is a great potential to use genotypes for the production and the development of specific wheat genotypes with health-promoting and bread-making properties for future breeding programmes.
Primitive wheat had higher amounts of most minerals studied, a higher percentage of tocotrienols in total tocochromanols (74%) and a lower amount of cadmium in the wheat grain than the other genotype groups.
Around 70% of the recommended daily intake (RDI) of most minerals and up to 24% of the RDI of vitamin E could be obtained by consuming the organically produced whole grain wheat genotypes tested. Tocochromanol content and vitamin E activity are known to be lowered by heating, so organically produced wheat might be a good source of minerals and tocochromanols since organically produced wheat is more commonly consumed as whole or sprouted grain as compared to conventionally produced wheat.
There was also a wide variation in the amount and size distribution of polymeric proteins (ASPP), mixing parameters and structural properties between the six genotype groups investigated. Genotypes with a high protein concentration and a high percentage of unextractable polymeric proteins in total polymeric proteins (%UPP) might be helpful in improving the bread-making quality of organic wheat.

Authors/Creators:Hussain, Abrar
Title:Quality of organically produced wheat from diverse origin
Series/Journal:Acta Universitatis agriculturae Sueciae (1652-6880)
Year of publishing :27 March 2012
Volume:2012:18
Number of Pages:92
Papers/manuscripts:
NumberReferences
IAbrar Hussain, Hans Larsson, Ramune Kuktaite & Eva Johansson (2010). Mineral composition of organically grown wheat genotypes: Contribution to daily mineral intake. International Journal of Environmental Research and Public Health 7: 3442-3456.
IIAbrar Hussain, Hans Larsson, Ramune Kuktaite & Eva Johansson (2012). Concentration of some heavy metals in organically grown primitive, old and modern wheat genotypes: Implications for human health. Journal of Environmental Science and Health, part B, 47 (7) (In press).
IIIAbrar Hussain, Hans Larsson, Marie E. Olsson, Ramune Kuktaite, Heinrich Grausgruber & Eva Johansson (2012). Is organically produced wheat a source of tocopherols and tocotrienols for health food? Food Chemistry 132: 1789-1795.
IVAbrar Hussain, Hans Larsson, Ramune Kuktaite & Eva Johansson (2012). Healthy food from organic wheat: Choice of genotypes for production and breeding. Journal of Science of Food and Agriculture (Accepted).
VAbrar Hussain, Hans Larsson, Ramune Kuktaite, Maria Luisa Prieto-Linde & Eva Johansson (2009). Protein content and composition in organically grown wheat: Influence of genotype. Journal of Agronomy Research 7 (2 ): 599-605.
VIAbrar Hussain, Hans Larsson, Ramune Kuktaite, Maria Luisa Prieto-Linde & Eva Johansson (2012). Amount and size distribution of monomeric and polymeric proteins in the grain of organically produced wheat: Influence of genotype and location. (Manuscript).
VIIAbrar Hussain, Hans Larsson, Ramune Kuktaite, Maria Luisa Prieto-Linde & Eva Johansson (2012). Towards the understand- ing of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties. (Manuscript)
Place of Publication:Alnarp
Publisher:Dept. of Agrosystems, Swedish University of Agricultural Sciences
Associated Programs and Other Stakeholders:SLU - Agricultural Sciences for Global Development > Efficiency in farming systems
ISBN for printed version:978-91-576-7654-2
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:F Plant production > F30 Plant genetics and breeding
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Agricultural Science
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 404 Agricultural Biotechnology > Genetics and Breeding
Agrovoc terms:wheats, recommended dietary allowances, vitamin e, varieties, minerals, nutritive value, genotypes, polymers
Keywords:Organic wheat genotypes, nutritionally relevant compounds, minerals, vitamin E, tocochromanols, protein polymerisation, mixing behaviour
URN:NBN:urn:nbn:se:slu:epsilon-e-394
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-394
ID Code:8651
Faculty:LTJ - Faculty of Landscape Planning, Horticulture and Agricultural Science (until 2013)
Department:(LTJ, LTV) > Agrosystems (until 121231)
Deposited By: Abrar Hussain
Deposited On:02 Apr 2012 13:30
Metadata Last Modified:20 Jan 2015 06:26

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