Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim was to compare functional properties of modern and old bread wheats and Anatolian landraces to determine whether there have been substantial changes in these properties over the course of around one century (since 1930s). Six modern bread wheat varieties, nine old bread wheats registered prior to 1970 and three landraces grown in Anatolia were used in the study. Another aim was to compare gluten content in wheat landraces and one modern bread wheat variety. Modern wheat varieties had the highest average total dietary fibre content and bile acid binding capacity. Landraces had the highest soluble dietary fibre, total phenolic contents and phytic acid contents among all genotypes. Gluten levels of two landraces (Siyez and Karakilcik) were lower than the hexaploid wheats (cv. Tosunbey and landrace Sunter). Comparison of the genotypes indicated no data to point out that modern breeding technics had adverse effects on some of the functional properties considered in this study. The results showed that while modern varieties had superior results in some of the functional parameters investigated, old varieties or landraces had better results in others.
Açıklama
Anahtar Kelimeler
Wheat, Wheat Landraces, Old Wheat Varieties, ELISA
Kaynak
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
Sayı
Künye
Cetiner, B., Tömösközi, S., Schall, E., Salantur, A., & Koksel, H. (2021). Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century. European Food Research and Technology, 1-10.
