The distribution of protein, ash, lutein, tocopherols and tocotrienols in the germ, bran and endosperm portions was studied in seeds of two einkorn accessions and one bread wheat. The two einkorns showed a higher content of most compounds, but the distribution within the kernel was similar in both species. The germ fraction showed the highest concentration of protein, lutein, a-tocopherol, b-tocopherol and total tocols. Ash, a-tocotrienol and b-tocotrienol levels were highest in the bran fraction, although significant quantities were detected also in the germ and, for tocotrienols, in the flour. Notwithstanding the lower concentrations, the endosperm contributed most protein and lutein, as well as one-third of tocotrienols to the whole kernel; this suggests that, after the milling process, the white flour still retains most of the nutritional value of the whole kernel.

Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp. monococcum) seed fractions / A.M. Hidalgo Vidal, A. Brandolini. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 107:1(2008), pp. 444-448.

Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp. monococcum) seed fractions

A.M. Hidalgo Vidal
Primo
;
2008

Abstract

The distribution of protein, ash, lutein, tocopherols and tocotrienols in the germ, bran and endosperm portions was studied in seeds of two einkorn accessions and one bread wheat. The two einkorns showed a higher content of most compounds, but the distribution within the kernel was similar in both species. The germ fraction showed the highest concentration of protein, lutein, a-tocopherol, b-tocopherol and total tocols. Ash, a-tocotrienol and b-tocotrienol levels were highest in the bran fraction, although significant quantities were detected also in the germ and, for tocotrienols, in the flour. Notwithstanding the lower concentrations, the endosperm contributed most protein and lutein, as well as one-third of tocotrienols to the whole kernel; this suggests that, after the milling process, the white flour still retains most of the nutritional value of the whole kernel.
Einkorn; HPLC; Lutein; Seed fractions; Tocopherols; Tocotrienols
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/33668
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