Functional properties of wheat kernels (Triticumaestivum L.) during storage
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2020
Authors
Rakić, SvetoJanković, Snežana
Marcetić, Mirjana
Rajicić, Vera
Rakić, Radojica
Rakić, Vladimir
Kolarić, Ljubiša
Article (Published version)
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The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 +/- 2 degrees C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars - 'Simonida', 'Dragana' and 'Ljiljana', commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51-11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82-1.29 mg/g) and flavan-3-ol catechin (1.31-1.60 mg/g), total antioxidant potential and... DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.
Keywords:
Wheat / Metabolites / High performance liquid chromatography / ExtractsSource:
Journal of Stored Products Research, 2020, 87Publisher:
- Pergamon-Elsevier Science Ltd, Oxford
Funding / projects:
- Modern breeding of small grains for present and future needs (RS-MESTD-Technological Development (TD or TR)-31066)
DOI: 10.1016/j.jspr.2020.101587
ISSN: 0022-474X
WoS: 000540266000015
Scopus: 2-s2.0-85081218073
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Rakić, Sveto AU - Janković, Snežana AU - Marcetić, Mirjana AU - Rajicić, Vera AU - Rakić, Radojica AU - Rakić, Vladimir AU - Kolarić, Ljubiša PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5387 AB - The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 +/- 2 degrees C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars - 'Simonida', 'Dragana' and 'Ljiljana', commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51-11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82-1.29 mg/g) and flavan-3-ol catechin (1.31-1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months. PB - Pergamon-Elsevier Science Ltd, Oxford T2 - Journal of Stored Products Research T1 - Functional properties of wheat kernels (Triticumaestivum L.) during storage VL - 87 DO - 10.1016/j.jspr.2020.101587 ER -
@article{ author = "Rakić, Sveto and Janković, Snežana and Marcetić, Mirjana and Rajicić, Vera and Rakić, Radojica and Rakić, Vladimir and Kolarić, Ljubiša", year = "2020", abstract = "The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 +/- 2 degrees C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars - 'Simonida', 'Dragana' and 'Ljiljana', commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51-11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82-1.29 mg/g) and flavan-3-ol catechin (1.31-1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.", publisher = "Pergamon-Elsevier Science Ltd, Oxford", journal = "Journal of Stored Products Research", title = "Functional properties of wheat kernels (Triticumaestivum L.) during storage", volume = "87", doi = "10.1016/j.jspr.2020.101587" }
Rakić, S., Janković, S., Marcetić, M., Rajicić, V., Rakić, R., Rakić, V.,& Kolarić, L.. (2020). Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research Pergamon-Elsevier Science Ltd, Oxford., 87. https://doi.org/10.1016/j.jspr.2020.101587
Rakić S, Janković S, Marcetić M, Rajicić V, Rakić R, Rakić V, Kolarić L. Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research. 2020;87. doi:10.1016/j.jspr.2020.101587 .
Rakić, Sveto, Janković, Snežana, Marcetić, Mirjana, Rajicić, Vera, Rakić, Radojica, Rakić, Vladimir, Kolarić, Ljubiša, "Functional properties of wheat kernels (Triticumaestivum L.) during storage" in Journal of Stored Products Research, 87 (2020), https://doi.org/10.1016/j.jspr.2020.101587 . .