Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate
BACKGROUND We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits. RESULTS Compared to conventional c...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2019-08, Vol.99 (10), p.4615-4623 |
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| creator | Fares, Clara Menga, Valeria Codianni, Pasquale Russo, Mario Perrone, Domenico Suriano, Serafino Savino, Michele Rascio, Agata |
| description | BACKGROUND
We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits.
RESULTS
Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight.
CONCLUSIONS
With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9701 |
| format | Article |
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We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits.
RESULTS
Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight.
CONCLUSIONS
With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9701</identifier><identifier>PMID: 30891757</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acids ; Agriculture - methods ; Antioxidants ; Chemical activity ; Cultivation ; Dietary fiber ; Discriminant analysis ; Fertilization ; Fertilizers - analysis ; Flour - analysis ; Food, Organic - analysis ; Gluten ; Grain ; Grain cultivation ; grain quality ; Hydroxybenzoates - chemistry ; Nitrogen ; nitrogen fertilisation ; old wheats ; Organic chemistry ; organic farming ; Organic nitrogen ; Pasta ; Phenolic acids ; phenolic acids profile ; Phenols ; Proteins ; Qualitative analysis ; Quality ; Quality Control ; Seeds - chemistry ; Seeds - growth & development ; Sodium ; Sodium dodecyl sulfate ; Sodium lauryl sulfate ; Triticum - chemistry ; Triticum - growth & development ; Triticum durum ; Weight ; Wheat</subject><ispartof>Journal of the science of food and agriculture, 2019-08, Vol.99 (10), p.4615-4623</ispartof><rights>2019 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3531-c31c724134b826498c5e0f077750e78da6ec1834159b5aa6aaf21e8bbf01ee0f3</citedby><cites>FETCH-LOGICAL-c3531-c31c724134b826498c5e0f077750e78da6ec1834159b5aa6aaf21e8bbf01ee0f3</cites><orcidid>0000-0001-9583-2616</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9701$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9701$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30891757$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fares, Clara</creatorcontrib><creatorcontrib>Menga, Valeria</creatorcontrib><creatorcontrib>Codianni, Pasquale</creatorcontrib><creatorcontrib>Russo, Mario</creatorcontrib><creatorcontrib>Perrone, Domenico</creatorcontrib><creatorcontrib>Suriano, Serafino</creatorcontrib><creatorcontrib>Savino, Michele</creatorcontrib><creatorcontrib>Rascio, Agata</creatorcontrib><title>Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits.
RESULTS
Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight.
CONCLUSIONS
With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry</description><subject>Acids</subject><subject>Agriculture - methods</subject><subject>Antioxidants</subject><subject>Chemical activity</subject><subject>Cultivation</subject><subject>Dietary fiber</subject><subject>Discriminant analysis</subject><subject>Fertilization</subject><subject>Fertilizers - analysis</subject><subject>Flour - analysis</subject><subject>Food, Organic - analysis</subject><subject>Gluten</subject><subject>Grain</subject><subject>Grain cultivation</subject><subject>grain quality</subject><subject>Hydroxybenzoates - chemistry</subject><subject>Nitrogen</subject><subject>nitrogen fertilisation</subject><subject>old wheats</subject><subject>Organic chemistry</subject><subject>organic farming</subject><subject>Organic nitrogen</subject><subject>Pasta</subject><subject>Phenolic acids</subject><subject>phenolic acids profile</subject><subject>Phenols</subject><subject>Proteins</subject><subject>Qualitative analysis</subject><subject>Quality</subject><subject>Quality Control</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Sodium</subject><subject>Sodium dodecyl sulfate</subject><subject>Sodium lauryl sulfate</subject><subject>Triticum - chemistry</subject><subject>Triticum - growth & development</subject><subject>Triticum durum</subject><subject>Weight</subject><subject>Wheat</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp10cFO3DAQBmALtYIt5cALIEu90MPC2Inj5IgQtEVIILU9RxNnAl55bbATVvv2eHcpB6RebGn8eaSZn7FjAWcCQJ4v0oBnjQaxx2YCGj0HEPCJzfKbnCtRygP2JaUFADRNVe2zgwLqRmilZ2x9_0g-OGs4Gtsn_oLRYmedHdccfc8fIlrPnyfcVsLAQ3xAbw06twMm-Bfyow1-Wxoojvl3op4H1_PVI-GY-OR7ihz5CuOSG2eXONJX9nlAl-jo7T5kf6-v_lz-nN_e_fh1eXE7N4UqRD6F0bIURdnVsiqb2iiCAbTWCkjXPVZkRF2UQjWdQqwQBymo7roBBGVZHLLTXd-nGJ4nSmO7tMmQc-gpTKmVoilVnfcCmX77QBdhinmwrGQp81JVVWf1fadMDClFGtqnmCeK61ZAu8mj3eTRbvLI9uSt49QtqX-X_wLI4HwHVtbR-v-d2pvf1xfblq9d4ZYP</recordid><startdate>20190815</startdate><enddate>20190815</enddate><creator>Fares, Clara</creator><creator>Menga, Valeria</creator><creator>Codianni, Pasquale</creator><creator>Russo, Mario</creator><creator>Perrone, Domenico</creator><creator>Suriano, Serafino</creator><creator>Savino, Michele</creator><creator>Rascio, Agata</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9583-2616</orcidid></search><sort><creationdate>20190815</creationdate><title>Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate</title><author>Fares, Clara ; Menga, Valeria ; Codianni, Pasquale ; Russo, Mario ; Perrone, Domenico ; Suriano, Serafino ; Savino, Michele ; Rascio, Agata</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3531-c31c724134b826498c5e0f077750e78da6ec1834159b5aa6aaf21e8bbf01ee0f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>Agriculture - methods</topic><topic>Antioxidants</topic><topic>Chemical activity</topic><topic>Cultivation</topic><topic>Dietary fiber</topic><topic>Discriminant analysis</topic><topic>Fertilization</topic><topic>Fertilizers - analysis</topic><topic>Flour - analysis</topic><topic>Food, Organic - analysis</topic><topic>Gluten</topic><topic>Grain</topic><topic>Grain cultivation</topic><topic>grain quality</topic><topic>Hydroxybenzoates - chemistry</topic><topic>Nitrogen</topic><topic>nitrogen fertilisation</topic><topic>old wheats</topic><topic>Organic chemistry</topic><topic>organic farming</topic><topic>Organic nitrogen</topic><topic>Pasta</topic><topic>Phenolic acids</topic><topic>phenolic acids profile</topic><topic>Phenols</topic><topic>Proteins</topic><topic>Qualitative analysis</topic><topic>Quality</topic><topic>Quality Control</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Sodium</topic><topic>Sodium dodecyl sulfate</topic><topic>Sodium lauryl sulfate</topic><topic>Triticum - chemistry</topic><topic>Triticum - growth & development</topic><topic>Triticum durum</topic><topic>Weight</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fares, Clara</creatorcontrib><creatorcontrib>Menga, Valeria</creatorcontrib><creatorcontrib>Codianni, Pasquale</creatorcontrib><creatorcontrib>Russo, Mario</creatorcontrib><creatorcontrib>Perrone, Domenico</creatorcontrib><creatorcontrib>Suriano, Serafino</creatorcontrib><creatorcontrib>Savino, Michele</creatorcontrib><creatorcontrib>Rascio, Agata</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fares, Clara</au><au>Menga, Valeria</au><au>Codianni, Pasquale</au><au>Russo, Mario</au><au>Perrone, Domenico</au><au>Suriano, Serafino</au><au>Savino, Michele</au><au>Rascio, Agata</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2019-08-15</date><risdate>2019</risdate><volume>99</volume><issue>10</issue><spage>4615</spage><epage>4623</epage><pages>4615-4623</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha−1) on antioxidant content and composition, and on quality traits.
RESULTS
Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg−1); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight.
CONCLUSIONS
With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>30891757</pmid><doi>10.1002/jsfa.9701</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-9583-2616</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2019-08, Vol.99 (10), p.4615-4623 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acids Agriculture - methods Antioxidants Chemical activity Cultivation Dietary fiber Discriminant analysis Fertilization Fertilizers - analysis Flour - analysis Food, Organic - analysis Gluten Grain Grain cultivation grain quality Hydroxybenzoates - chemistry Nitrogen nitrogen fertilisation old wheats Organic chemistry organic farming Organic nitrogen Pasta Phenolic acids phenolic acids profile Phenols Proteins Qualitative analysis Quality Quality Control Seeds - chemistry Seeds - growth & development Sodium Sodium dodecyl sulfate Sodium lauryl sulfate Triticum - chemistry Triticum - growth & development Triticum durum Weight Wheat |
| title | Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate |
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