Functional properties of soft wheat (Triticum aestivum L.) grains: lignan profiles of conventional and old varieties from Italy
Special Symposium - Innovations in Food Technology (LMC Congress)
Meals - Convenience, Gastronomy & Quality (Food-1a)
Keywords: soft wheat, bioactive compounds, lignans, functional food, conventional and old varieties
Numerous lines of research have categorized the cereals, within the context of a balanced diet, as having a protective function in human health. This important function is partly attributed to the unique phytochemical content of grains. Recent studies on the health benefits of functional products from wheat have become increasingly more focused on the importance of introducing phytochemicals through the use of different varieties, particularly ancient wheats. At present most of the wheats grown are hybrids resulting from domestication and breeding processes aimed mainly at creating varieties with particular characters, i.e, high yielding and better disease resistance. However, these hybrids may lack some of the other unique properties of the ancestral wheats. Among functional compounds residing in cereal grains, lignans has recently gained much attention in many scientific research areas, especially for their broad spectrum of biological activities (bacterial-static, anti-mitotic, anti-viral and antioxidant properties) and for their oestrogen-like effects on humans. To the best of our knowledge, little is known about the varietal differences in phytochemical profiles, particularly of lignans, of different wheat varieties, which ultimately influence the associated nutritional and health benefits of wheat and wheat products.
In the present research four conventional soft wheat cultivars (Bolero, Mieti, Eureka, Nobel) and six old varieties (Verna, Sieve, Andriolo, Inalettabile, Gentil rosso aristato., Gentil rosso mutico) from Italy were screened for their total lignan content and for their qualitative lignan profile. No differences between conventional and old varieties were observed as regards the total lignan content. Values, ranging from 0.5 to 2 mg/kg of dry seed weight, were in general agreement with literature data. On the contrary HPLC-MS qualitative analyses highlighted differences between conventional and old cultivars for the type of aglycon lignans and for the number of glucosidic forms. In particular, three lignan aglycon forms, namely arctigenin, isolariciresinol and syringaresinol, were exclusively identified in old wheat varieties. This unique composition of biologically active compounds of the old cultivars may expand their uses into a wide range of regular and speciality food products, distinguished by their added value, based on health properties.
Principle coordinates analysis of lignan qualitative data allowed the visualization of clusters of relatedness amongst old and conventional cultivars. Conventional cultivars appeared as a compact cluster sharply separated from old varieties. Relevant inter-varietal distances among old soft wheat cultivars were observed. On the whole, results highlighted that old soft wheat varieties may represent a rich source of genetic diversity, especially with regard to functional properties, for obtaining foods which are naturally enriched with components with guaranteed beneficial activity in human health. Studies are in progress in order to enrich the phytochemical profile with other classes of functional compounds (carotenoids, ferulic acid, tocotrienols, tocopherols) in investigated soft wheat varieties as well as in durum wheat (Triticum durum L.) conventional and old cultivars.
Presented Wednesday 19, 16:20 to 16:35, in session Meals - Convenience, Gastronomy & Quality (Food-1a).
