Green grain of spelt (Triticum aestivum ssp. spelta) harvested at the stage of milk-dough as a rich source of valuable nutrients

Piotr Kraska , Sylwia Andruszczak , Dariusz Dziki , Marcin Stocki , Natalia Stocka , Krzysztof Różyło , Paweł Gierasimiuk

Abstract

The aim of this study was to compare the chemical composition of three spelt wheat cultivars harvested at the milk-dough stage (MDS) and at the fully ripe stage (FRS) in the organic farm in Poland. Green grain of cv. ‘Oberkulmer Rotkorn’ harvested at MDS showed a significantly higher content of P, K, Ca, Zn, Fe, Na and B, compared to grain harvested at FRS. In unripe grain of cv. ‘Rokosz’, the content of N, K, Zn, Mn and Na was significantly higher than in ripe grain at FRS. In the case of cv. ‘Wirtas’, the P, K, Mg, Ca, Zn, Mn and B content determined at MDS was higher than that found in ripe grain at FRS. The content of Lys, Met, Ala and Tyr in green grain of all the cultivars evaluated was higher than that determined at FRS. However, when the grain was harvested at the fully ripe stage, the increase of Arg, His, Leu, Phe, Val, Glu, Pro and Ser was found. The content of fat and α -linolenic fatty acid in green grain of spelt was higher than in ripe grain. The presence of cinnamic and dicarboxylic acids was only found in spelt harvested at MDS. Unripe grain was also characterized by a higher content of hydroxy and phenolic acids.
Author Piotr Kraska
Piotr Kraska,,
-
, Sylwia Andruszczak
Sylwia Andruszczak,,
-
, Dariusz Dziki
Dariusz Dziki,,
-
, Marcin Stocki (FF)
Marcin Stocki,,
- Bialystok University of Technology Faculty of Forestry, Hajnówka Campus
, Natalia Stocka (FCEE)
Natalia Stocka,,
- Faculty of Civil and Environmental Engineering
, Krzysztof Różyło
Krzysztof Różyło,,
-
, Paweł Gierasimiuk
Paweł Gierasimiuk,,
-
Journal seriesEmirates Journal of Food and Agriculture, ISSN 2079-052X, (N/A 40 pkt)
Issue year2019
Vol31
No4
Pages263-270
Publication size in sheets0.5
Keywords in EnglishAmino acids; Biologically active compounds; Chemical composition; Fatty acids; Green spelt grain
ASJC Classification1102 Agronomy and Crop Science; 1103 Animal Science and Zoology; 1106 Food Science; 2402 Applied Microbiology and Biotechnology
DOIDOI:10.9755/ejfa.2019.v31.i4.1931
URL https://www.ejfa.me/index.php/journal/article/view/1931/1220
Internal identifier000045398
Languageen angielski
LicenseJournal (articles only); published final; Uznanie Autorstwa (CC-BY); with publication
Score (nominal)40
Score sourcejournalList
ScoreBUT score = 24.0, 12-06-2019, manual
Ministerial score = 40.0, 10-03-2020, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.582; WoS Impact Factor: 2018 = 0.921 (2) - 2018=0.955 (5)
Citation count*
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?