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

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorCetiner, Buket
dc.contributor.authorTomoskozi, Sandor
dc.contributor.authorSchall, Eszter
dc.contributor.authorSalantur, Ayten
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2021-12-03T12:01:32Z
dc.date.available2021-12-03T12:01:32Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationCetiner, 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.en_US
dc.identifier.doi10.1007/s00217-021-03906-8en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issn1438-2385en_US
dc.identifier.scopus2-s2.0-85119858510en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-021-03906-8
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2301
dc.identifier.wosWOS:000722564000001en_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.subjectWheat Landracesen_US
dc.subjectOld Wheat Varietiesen_US
dc.subjectELISAen_US
dc.titleBile 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 centuryen_US
dc.typeArticleen_US

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