Phenolic compounds in grains, sprouts and wheatgrass of hulled and non‐hulled wheat species. (13th September 2014)

• Record Type: Journal Article
• Authors: Benincasa, Paolo; Galieni, Angelica; Manetta, Anna Chiara; Pace, Roberta; Guiducci, Marcello; Pisante, Michele; Stagnari, Fabio
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 9(2015:Jul.)
• Page Start: 1795
• Page End: 1803
• Publication Date: 2014-09-13
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6877
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6877-abs-0001"> <title>Abstract</title> <sec id="jsfa6877-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6877-para-0001">The use of sprouts and young plantlets in human nutrition is increasing because they often contain phytochemicals and other high value nutrients. This is also the case for wheat, although there is no literature for hulled wheat species. Thus we determined total polyphenols, phenolic acids (PAs), fibre and minerals in grains, 5‐day‐old sprouts and 12‐day‐old wheatgrass of einkorn (cv. Monlis), emmer (cvs Augeo, Rosso Rubino, Zefiro), spelt (cvs Pietro, Giuseppe), durum wheat (cv. Creso) and soft wheat (cv. Orso).</p> </sec> <sec id="jsfa6877-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6877-para-0002">Grains of einkorn and emmer contained twice bound PAs as compared to soft and durum wheat and spelt, with <italic>p</italic>‐coumaric acid accounting for about 50% of total bound PAs. In wheatgrass, differences between species for bound PAs decreased due to a decrease in einkorn and emmer and an increase in soft and durum wheat. In all species, total phenols and free PAs increased passing from grains to sprouts and wheatgrass. Neutral and acid detergent fibre content increased with sprouting only in einkorn and emmer.</p> </sec> <sec id="jsfa6877-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6877-para-0003">Our evidence suggests that the grains of einkorn and emmer and the sprouts and wheatgrass of all <italic>Triticum</italic> species might potentially be valuable for the development of functional foods. © 2014 Society of Chemical Industry</p> </sec> </abstract>