Document Detail

Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species.
MedLine Citation:
PMID:  25131800     Owner:  NLM     Status:  Publisher    
BACKGROUND: The use of sprouts and young plantlets in human nutrition is increasing because they often contain phytochemicals and other high value nutrients. This stands also for wheat, while there is no literature for hulled wheat species. Thus we determined total polyphenols, phenolic acids (PAs), fiber and minerals in grains, 5-day old sprouts and 12-day-old wheatgrass of einkorn (cv. Monlis), emmer (cvs. Augeo, Rosso Rubino, Zefiro), spelt (cvs. Pietro, Giuseppe), durum wheat (cv. Creso) and soft wheat (cv. Orso).
RESULTS: Grains of einkorn and emmer contained twice bound PAs as compared to soft and durum wheat and spelt, with p-coumaric acid accounting for about 50% of total bound PAs. In wheatgrass, differences between species for bound PAs decreased due to a decrease in einkorn and emmer and an increase in soft and durum wheat. In all species, total phenols and free PAs increased passing from grains to sprouts and wheatgrass. Neutral and acid detergent fiber content increased with sprouting only in einkorn and emmer.
CONCLUSION: Our evidences suggest that the grains of einkorn and emmer and the sprouts and wheatgrass of all Triticum species might potentially be valuable for the development of functional foods.
Paolo Benincasa; Angelica Galieni; Anna Chiara Manetta; Roberta Pace; Fabio Stagnari
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-8-18
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2014 Aug 
Date Detail:
Created Date:  2014-8-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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This article is protected by copyright. All rights reserved.
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