Functional properties of wheat kernels (Triticumaestivum L.) during storage

• Published in: Journal of stored products research 2020-05, Vol.87, p.101587, Article 101587
• Main Authors: Rakić, Sveto, Janković, Snežana, Marčetić, Mirjana, Rajičić, Vera, Rakić, Radojica, Rakić, Vladimir, Kolarić, Ljubiša
• Format: Article
• Language: English
• Subjects: Extracts; High performance liquid chromatography; Metabolites; Wheat
• ISSN: 0022-474X; 1879-1212
• DOI: 10.1016/j.jspr.2020.101587

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 – ‘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. [Display omitted] •The paper studies wheat kernel properties during 12 and 24-month storage.•DM and ash increased, and proteins, lipids, starch and cellulose decreased.•Secondary metabolites and OMD did not change significantly.•Wheat kernels can be safely stored for 24 months.