Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in anatolia in around one century

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013en_US
dc.contributor.authorCetiner, Buket
dc.contributor.authorOzdemir, Bayram
dc.contributor.authorYazar, Selami
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-11-12T07:22:05Z
dc.date.available2022-11-12T07:22:05Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationCetiner, 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.en_US
dc.identifier.doi10.1007/s00217-022-04153-1en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issn1438-2385en_US
dc.identifier.scopus2-s2.0-85140974435en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttp://dx.doi.org/10.1007/s40314-022-02074-z
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3350
dc.identifier.wosWOS:000875789500001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofEUROPEAN FOOD RESEARCH AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheaten_US
dc.subjectOld wheat varietiesen_US
dc.subjectLandracesen_US
dc.subjectBioavailabilityen_US
dc.titleComparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in anatolia in around one centuryen_US
dc.typeArticleen_US

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