Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 2. Antioxidant activity, and phenolic and mineral content.
Food Chem X
; 6: 100091, 2020 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-32420543
ABSTRACT
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.
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1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article