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Published (Version of record)CC BY V4.0, Open Access
Published (Version of record)CC BY V4.0, Open
Journal article
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content
Food Chemistry: X, Vol.6, pp.1-10
30/06/2020
PMCID: PMC7215096
PMID: 32420543
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Abstract
There is strong evidence for health benefits from whole-grain wheat consumption and these have been linked to their higher fibre, antioxidant/(poly)phenolic and mineral contents. However, there is still scientific controversy about the relative effect of wheat species (Triticum aestivum vs T. spelta) and production methods (conventional vs organic) on the nutritional composition of wheat. The retail survey reported here showed that, the use of spelt varieties and organic production results in significantly higher (between 10 and 64%) levels of phenolics and some minerals in wheat flour. However, the relative effect of removing the outer bran and germ during milling was substantially larger; levels of antioxidant activity, and many phenolic compounds and mineral nutrients were 2–5 times higher in whole-grain than white flour. Organic flour contained higher concentrations of the undesirable metals Al and Ni (12% and 81% respectively), and spelt flour had 28% higher concentrations of the toxic metal Cd.
Details
- Title
- Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content
- Creators
- Juan Wang - Human Nutrition Research Centre, Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UKEleni Chatzidimitriou - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKLiza Wood - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKGultakin Hasanalieva - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKEmilia Markellou - Benaki Phytopathological Institute (BPI), Athens, GreecePer Ole Iversen - Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, NorwayChris Seal - Human Nutrition Research Centre, Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UKMarcin Baranski - School of Agriculture and Biology, Shanghai Jiao Tong University, ChinaVanessa Vigar - Southern Cross UniversityLaura Ernst - Southern Cross UniversityAdam Willson - Southern Cross UniversityManisha Thapa - Southern Cross UniversityBronwyn J Barkla - Southern Cross UniversityCarlo Leifert - Southern Cross UniversityLeonidas Rempelos - School of Agriculture and Biology, Shanghai Jiao Tong University, China
- Publication Details
- Food Chemistry: X, Vol.6, pp.1-10
- Publisher
- Elsevier BV
- Grant note
- This work was financially supported by the Sheepdrove Trust and the EU FP7 project NUE-crops [Grant number: 222-645] and HealthyMinorCereals [Grant number: 613-609].
- Identifiers
- 991012925003402368
- Copyright
- © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).
- Academic Unit
- Faculty of Science and Engineering; Office of Senior Deputy Vice Chancellor, Research; Centre for Organics Research; Science; Southern Cross Plant Science
- Language
- English
- Resource Type
- Journal article