Takač, Verica and Tóth, Viola and Rakszegi, Marianna and Mikó, Péter and Mikić, Sanja (2022) The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat. FOODS, 11 (24). ISSN 2304-8158
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Abstract
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety ‘Oberkulmer-Rotkorn’ was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
| Item Type: | Article |
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| Additional Information: | Institute of Field and Vegetable Crops, Maksima Gorkog, Novi Sad, 21000, Serbia Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, Martonvásár, 2462, Hungary Export Date: 27 February 2023 Correspondence Address: Rakszegi, M.; Agricultural Institute, Brunszvik u. 2, Hungary; email: rakszegi.mariann@atk.hu Funding details: European Cooperation in Science and Technology, COST, CA18101 Funding details: Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja, MPNTR, 451-03-68/2022-14/200032 Funding details: Nemzeti Kutatási Fejlesztési és Innovációs Hivatal, NKFIH, 135211, SA-25/2021, TKP2021-NKTA-06 Funding text 1: This research was funded by COST Action SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, where the author Marianna Rakszegi is the WG1 Leader and Management Committee Member, and the authors Verica Takač, Sanja Mikić and Milan Mirosavljević are members of the working group “WG1. Recovery, characterization and selection of autochthonous conventional and nonconventional (pseudo) cereal seeds”, grant number CA18101. This research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number: 451-03-68/2022-14/200032. This research was supported by the National Research, Development and Innovation Office, Hungary, grant number 135211 and TKP2021-NKTA-06 and Eötvös Loránd Research Network, grant number SA-25/2021. |
| Subjects: | T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 01 Mar 2023 14:40 |
| Last Modified: | 01 Mar 2023 14:40 |
| URI: | http://real.mtak.hu/id/eprint/161054 |
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