Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting
In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17°C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for α -tocopherol, some minerals, and fatty acid contents during the sprouting. The...
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| Veröffentlicht in: | Chemistry of natural compounds 2012, Vol.47 (6), p.876-879 |
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| creator | Ozturk, I. Sagdic, O. Hayta, M. Yetim, H. |
| description | In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17°C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for
α
-tocopherol, some minerals, and fatty acid contents during the sprouting. The
α
-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g.,
cis
-18:1 and
cis,cis
-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (0-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components. |
| doi_str_mv | 10.1007/s10600-012-0092-9 |
| format | Article |
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α
-tocopherol, some minerals, and fatty acid contents during the sprouting. The
α
-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g.,
cis
-18:1 and
cis,cis
-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (0-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.</description><identifier>ISSN: 0009-3130</identifier><identifier>EISSN: 1573-8388</identifier><identifier>DOI: 10.1007/s10600-012-0092-9</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Fatty acids ; Medicine ; Organic Chemistry ; Pharmacy ; Plant Sciences ; Tocopherols</subject><ispartof>Chemistry of natural compounds, 2012, Vol.47 (6), p.876-879</ispartof><rights>Springer Science+Business Media, Inc. 2012</rights><rights>COPYRIGHT 2012 Springer</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c455t-5dbf7d63c97d67ac4205c4266f50e465dea314714f072b26ce91d5a6600f78263</citedby><cites>FETCH-LOGICAL-c455t-5dbf7d63c97d67ac4205c4266f50e465dea314714f072b26ce91d5a6600f78263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10600-012-0092-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10600-012-0092-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,782,786,27933,27934,41497,42566,51328</link.rule.ids></links><search><creatorcontrib>Ozturk, I.</creatorcontrib><creatorcontrib>Sagdic, O.</creatorcontrib><creatorcontrib>Hayta, M.</creatorcontrib><creatorcontrib>Yetim, H.</creatorcontrib><title>Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting</title><title>Chemistry of natural compounds</title><addtitle>Chem Nat Compd</addtitle><description>In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17°C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for
α
-tocopherol, some minerals, and fatty acid contents during the sprouting. The
α
-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g.,
cis
-18:1 and
cis,cis
-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (0-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.</description><subject>Fatty acids</subject><subject>Medicine</subject><subject>Organic Chemistry</subject><subject>Pharmacy</subject><subject>Plant Sciences</subject><subject>Tocopherols</subject><issn>0009-3130</issn><issn>1573-8388</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNp9kdtKAzEQhoMoWA8P4F3AK6Gpye4mu3tZxBMUBA-3hjSbtJFuUpIU7WP5Ij6TU-tNQSQwQ4b_G_jnR-iM0RGjtL5MjApKCWUFobQtSLuHBozXJWnKptlHAwpTUrKSHqKjlN7g2wjRDNDreJFNVNkFj53HX58kBx2WcxPDYohT6A3unQfFIg2x8h22Kuc1Vtp1WAefjc8JB4vf50ZlnOcxrGZznJbQs_OzE3RgATWnv_0YvdxcP1_dkcnD7f3VeEJ0xXkmvJvauhOlbqHWSlcF5VCEsJyaSvDOqJJVNassrYtpIbRpWceVAMu2bgpRHqPz7d6ZWhjpvA05Kt27pOW45DUoWEFBNfpDBa8zvQM3xjqY7wAXO8CP4488U6uU5P3T466WbbU6hpSisXIZXa_iWjIqNxnJbUYSMpKbjGQLTLFl4GBwLRPlW1hFD5f6B_oGxWCSyg</recordid><startdate>2012</startdate><enddate>2012</enddate><creator>Ozturk, I.</creator><creator>Sagdic, O.</creator><creator>Hayta, M.</creator><creator>Yetim, H.</creator><general>Springer US</general><general>Springer</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope></search><sort><creationdate>2012</creationdate><title>Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting</title><author>Ozturk, I. ; Sagdic, O. ; Hayta, M. ; Yetim, H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c455t-5dbf7d63c97d67ac4205c4266f50e465dea314714f072b26ce91d5a6600f78263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Fatty acids</topic><topic>Medicine</topic><topic>Organic Chemistry</topic><topic>Pharmacy</topic><topic>Plant Sciences</topic><topic>Tocopherols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ozturk, I.</creatorcontrib><creatorcontrib>Sagdic, O.</creatorcontrib><creatorcontrib>Hayta, M.</creatorcontrib><creatorcontrib>Yetim, H.</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Science</collection><jtitle>Chemistry of natural compounds</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ozturk, I.</au><au>Sagdic, O.</au><au>Hayta, M.</au><au>Yetim, H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting</atitle><jtitle>Chemistry of natural compounds</jtitle><stitle>Chem Nat Compd</stitle><date>2012</date><risdate>2012</risdate><volume>47</volume><issue>6</issue><spage>876</spage><epage>879</epage><pages>876-879</pages><issn>0009-3130</issn><eissn>1573-8388</eissn><abstract>In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17°C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for
α
-tocopherol, some minerals, and fatty acid contents during the sprouting. The
α
-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g.,
cis
-18:1 and
cis,cis
-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (0-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s10600-012-0092-9</doi><tpages>4</tpages></addata></record> |
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| language | eng |
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| source | SpringerNature Journals |
| subjects | Fatty acids Medicine Organic Chemistry Pharmacy Plant Sciences Tocopherols |
| title | Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting |
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