Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in anatolia in around one century
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main aim of this study was to compare mineral and protein contents of modern and old bread wheat varieties and Anatolian landraces to determine whether there have been important alterations in properties examined in around one century (since the 1930s). Mineral bioavailabilities of whole wheat breads of these wheats were also compared. The einkorn sample (landrace: Siyez) had the highest protein content (16.8%) in Ankara location among all modern and old wheats and landraces. The highest mineral contents were generally determined in landraces among all genotypes grown in Ankara location. The landraces had higher mean grain Ca, K, Mg, Mn, P, and Zn concentrations (mg.kg(-1)) than the modern wheat varieties. Karakilcik (landrace) had the highest Ca (1248), Cu (5.62), Fe (44.48), K (4826), Mg (1531), and P (4685) concentrations (mg.kg(-1)). Siyez (landrace) had the highest Cu (5.68), while Sunter (landrace) had the highest K (4950) and Zn (33.59) concentrations (mg.kg(-1)). Old wheat varieties had the highest Ca, Fe, and Mn bioavailabilities (in vitro), while modern wheat varieties had the highest Cu and S bioavailabilities in their whole wheat breads. Hence, old and modern wheat varieties and landraces could be used for enhancing the genetic basis of breeding programs in different aspects.
Açıklama
Anahtar Kelimeler
Wheat, Old wheat varieties, Landraces, Bioavailability
Kaynak
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
Sayı
Künye
Cetiner, B., Ozdemir, B., & Koksel, H. (2022). Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century. European Food Research and Technology, 1-10.
