Functional properties of wheat kernels (Triticumaestivum L.) during storage
Само за регистроване кориснике
2020
Аутори
Rakić, SvetoJanković, Snežana
Marčetić, Mirjana
Rajičić, Vera
Rakić, Radojica
Rakić, Vladimir
Kolarić, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘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 (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 mg/g), total antioxidant potential and DPPH sca...venging 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.
Кључне речи:
Extracts / High performance liquid chromatography / Metabolites / Wheat / Extracts / High performance liquid chromatography / Metabolites / WheatИзвор:
Journal of Stored Products Research, 2020, 87Издавач:
- Elsevier
Финансирање / пројекти:
- Савремено оплемењивање стрних жита за садашње и будуће потребе (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
Институција/група
PharmacyTY - JOUR AU - Rakić, Sveto AU - Janković, Snežana AU - Marčetić, Mirjana AU - Rajičić, Vera AU - Rakić, Radojica AU - Rakić, Vladimir AU - Kolarić, Ljubiša PY - 2020 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3561 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 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘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 (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 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 - Elsevier 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 Marčetić, Mirjana and Rajičić, 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 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘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 (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 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 = "Elsevier", 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., Marčetić, M., Rajičić, V., Rakić, R., Rakić, V.,& Kolarić, L.. (2020). Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research Elsevier., 87. https://doi.org/10.1016/j.jspr.2020.101587
Rakić S, Janković S, Marčetić M, Rajičić 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, Marčetić, Mirjana, Rajičić, 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 . .