TY  - 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 . .