Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat
Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The o...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2023-07, Vol.71 (28), p.10598-10606 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 10606 |
|---|---|
| container_issue | 28 |
| container_start_page | 10598 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 71 |
| creator | Huertas-García, Ana Belén Tabbita, Facundo Alvarez, Juan B. Sillero, Josefina C. Ibba, M. Itria Rakszegi, Marianna Guzmán, Carlos |
| description | Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality. |
| doi_str_mv | 10.1021/acs.jafc.3c02365 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10360148</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2832839941</sourcerecordid><originalsourceid>FETCH-LOGICAL-a434t-f855e6f2b8bfddf084303a6dcf130d27b977d4562d1de2c977e7dfd5a9737f123</originalsourceid><addsrcrecordid>eNp1kc1rFDEYh4Modq3ePUmOHpw1H5PJzElk0VUoSuvXMbyTD5syk2yTTKH_vdnuWupBCISQ5_fLSx6EXlKypoTRt6Dz-gqcXnNNGO_EI7SigpFGUNo_RitSmaYXHT1Bz3K-IoT0QpKn6IRLPrSy7VcItjbY4jX-CcnD6CdfbrGLCW8T-IA3cd7FYEPJ-MJOUKzBJeIvS0m--BhgwucL3GUq_G1np4IhmH1sjgH_urRQnqMnDqZsXxz3U_Tj44fvm0_N2dft5837swZa3pbG9ULYzrGxH50xjvQtJxw6ox3lxDA5DlKaVnTMUGOZricrjTMCBsmlo4yfoneH3t0yztboOnSCSe2SnyHdqghe_XsT_KX6HW8UJbwjtO1rw-tjQ4rXi81FzT5rO00QbFyyYj2vaxhaWlFyQHWKOSfr7t-hRO3VqKpG7dWoo5oaefVwvvvAXxcVeHMA7qJxSfV78__7_gD2cpyR</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2832839941</pqid></control><display><type>article</type><title>Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat</title><source>MEDLINE</source><source>ACS Publications</source><creator>Huertas-García, Ana Belén ; Tabbita, Facundo ; Alvarez, Juan B. ; Sillero, Josefina C. ; Ibba, M. Itria ; Rakszegi, Marianna ; Guzmán, Carlos</creator><creatorcontrib>Huertas-García, Ana Belén ; Tabbita, Facundo ; Alvarez, Juan B. ; Sillero, Josefina C. ; Ibba, M. Itria ; Rakszegi, Marianna ; Guzmán, Carlos</creatorcontrib><description>Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.3c02365</identifier><identifier>PMID: 37394748</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Agricultural and Environmental Chemistry ; Edible Grain ; Genotype ; Nutritive Value ; Phenotype ; Plant Breeding ; Triticum - genetics</subject><ispartof>Journal of agricultural and food chemistry, 2023-07, Vol.71 (28), p.10598-10606</ispartof><rights>2023 The Authors. Published by American Chemical Society</rights><rights>2023 The Authors. Published by American Chemical Society 2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a434t-f855e6f2b8bfddf084303a6dcf130d27b977d4562d1de2c977e7dfd5a9737f123</citedby><cites>FETCH-LOGICAL-a434t-f855e6f2b8bfddf084303a6dcf130d27b977d4562d1de2c977e7dfd5a9737f123</cites><orcidid>0000-0002-7036-1317 ; 0000-0002-3263-0301</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02365$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.3c02365$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,777,781,882,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37394748$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Huertas-García, Ana Belén</creatorcontrib><creatorcontrib>Tabbita, Facundo</creatorcontrib><creatorcontrib>Alvarez, Juan B.</creatorcontrib><creatorcontrib>Sillero, Josefina C.</creatorcontrib><creatorcontrib>Ibba, M. Itria</creatorcontrib><creatorcontrib>Rakszegi, Marianna</creatorcontrib><creatorcontrib>Guzmán, Carlos</creatorcontrib><title>Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality.</description><subject>Agricultural and Environmental Chemistry</subject><subject>Edible Grain</subject><subject>Genotype</subject><subject>Nutritive Value</subject><subject>Phenotype</subject><subject>Plant Breeding</subject><subject>Triticum - genetics</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kc1rFDEYh4Modq3ePUmOHpw1H5PJzElk0VUoSuvXMbyTD5syk2yTTKH_vdnuWupBCISQ5_fLSx6EXlKypoTRt6Dz-gqcXnNNGO_EI7SigpFGUNo_RitSmaYXHT1Bz3K-IoT0QpKn6IRLPrSy7VcItjbY4jX-CcnD6CdfbrGLCW8T-IA3cd7FYEPJ-MJOUKzBJeIvS0m--BhgwucL3GUq_G1np4IhmH1sjgH_urRQnqMnDqZsXxz3U_Tj44fvm0_N2dft5837swZa3pbG9ULYzrGxH50xjvQtJxw6ox3lxDA5DlKaVnTMUGOZricrjTMCBsmlo4yfoneH3t0yztboOnSCSe2SnyHdqghe_XsT_KX6HW8UJbwjtO1rw-tjQ4rXi81FzT5rO00QbFyyYj2vaxhaWlFyQHWKOSfr7t-hRO3VqKpG7dWoo5oaefVwvvvAXxcVeHMA7qJxSfV78__7_gD2cpyR</recordid><startdate>20230719</startdate><enddate>20230719</enddate><creator>Huertas-García, Ana Belén</creator><creator>Tabbita, Facundo</creator><creator>Alvarez, Juan B.</creator><creator>Sillero, Josefina C.</creator><creator>Ibba, M. Itria</creator><creator>Rakszegi, Marianna</creator><creator>Guzmán, Carlos</creator><general>American Chemical Society</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>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-7036-1317</orcidid><orcidid>https://orcid.org/0000-0002-3263-0301</orcidid></search><sort><creationdate>20230719</creationdate><title>Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat</title><author>Huertas-García, Ana Belén ; Tabbita, Facundo ; Alvarez, Juan B. ; Sillero, Josefina C. ; Ibba, M. Itria ; Rakszegi, Marianna ; Guzmán, Carlos</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a434t-f855e6f2b8bfddf084303a6dcf130d27b977d4562d1de2c977e7dfd5a9737f123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Agricultural and Environmental Chemistry</topic><topic>Edible Grain</topic><topic>Genotype</topic><topic>Nutritive Value</topic><topic>Phenotype</topic><topic>Plant Breeding</topic><topic>Triticum - genetics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huertas-García, Ana Belén</creatorcontrib><creatorcontrib>Tabbita, Facundo</creatorcontrib><creatorcontrib>Alvarez, Juan B.</creatorcontrib><creatorcontrib>Sillero, Josefina C.</creatorcontrib><creatorcontrib>Ibba, M. Itria</creatorcontrib><creatorcontrib>Rakszegi, Marianna</creatorcontrib><creatorcontrib>Guzmán, Carlos</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huertas-García, Ana Belén</au><au>Tabbita, Facundo</au><au>Alvarez, Juan B.</au><au>Sillero, Josefina C.</au><au>Ibba, M. Itria</au><au>Rakszegi, Marianna</au><au>Guzmán, Carlos</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2023-07-19</date><risdate>2023</risdate><volume>71</volume><issue>28</issue><spage>10598</spage><epage>10606</epage><pages>10598-10606</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>37394748</pmid><doi>10.1021/acs.jafc.3c02365</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-7036-1317</orcidid><orcidid>https://orcid.org/0000-0002-3263-0301</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2023-07, Vol.71 (28), p.10598-10606 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10360148 |
| source | MEDLINE; ACS Publications |
| subjects | Agricultural and Environmental Chemistry Edible Grain Genotype Nutritive Value Phenotype Plant Breeding Triticum - genetics |
| title | Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-19T17%3A13%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Genetic%20Variability%20for%20Grain%20Components%20Related%20to%20Nutritional%20Quality%20in%20Spelt%20and%20Common%20Wheat&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Huertas-Garci%CC%81a,%20Ana%20Bele%CC%81n&rft.date=2023-07-19&rft.volume=71&rft.issue=28&rft.spage=10598&rft.epage=10606&rft.pages=10598-10606&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/acs.jafc.3c02365&rft_dat=%3Cproquest_pubme%3E2832839941%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2832839941&rft_id=info:pmid/37394748&rfr_iscdi=true |