Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials

[Display omitted] •Three cultivars each of tritordeum, bread wheat and durum wheat were compared.•Samples were grown in replicate randomised field trials on two sites for two years.•Protein, minerals, phenolics, metabolites and fibre were determined on wholemeals.•Tritordeum had higher contents of p...

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Published in:Food chemistry 2023-10, Vol.423, p.136312-136312, Article 136312
Main Authors: Shewry, Peter R., Brouns, Fred, Dunn, Jack, Hood, Jessica, Burridge, Amanda J., America, Antoine H.P., Gilissen, Luud, Proos-Huijsmans, Zsuzsan A.M., van Straaten, Jan Philip, Jonkers, Daisy, Lazzeri, Paul A., Ward, Jane L., Lovegrove, Alison
Format: Article
Language:English
Subjects:
Bread - analysis
Edible Grain - chemistry
Fibre
Flour - analysis
Health benefits
Metabolomics
Phenolics
Poaceae - chemistry
Triticum - chemistry
Tritordeum
Wheat
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Summary:[Display omitted] •Three cultivars each of tritordeum, bread wheat and durum wheat were compared.•Samples were grown in replicate randomised field trials on two sites for two years.•Protein, minerals, phenolics, metabolites and fibre were determined on wholemeals.•Tritordeum had higher contents of protein, minerals, phenolics and betaine.•Durum wheat had lower contents of arabinoxylan and β-glucan fibre. Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136312