University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Logo BOKU Resarch Portal

Selected Publication:

Hussain, A; Larsson, H; Olsson, ME; Kuktaite, R; Grausgruber, H; Johansson, E.
(2012): Is organically produced wheat a source of tocopherols and tocotrienols for health food?
FOOD CHEM. 2012; 132(4): 1789-1795. FullText FullText_BOKU

Abstract:
Forty organically grown spring and winter wheat genotypes were investigated for content and compositions of tocopherol and tocotrienol. The selected genotypes belonged to five different genotypic groups, i.e. landraces, old cultivars, modern cultivars, spelt wheat, and primitive wheat. The total tocochromanols content (21.9-37.3 mg/kg) wheat were in similar ranges as previously reported for conventionally grown wheat. The vitamin E activity varied among the genotypic groups and corresponded to 12-25% of the recommended daily intake. Primitive wheat was found to contain the highest percentage of tocotrienols (74%). Content of tocochromanols and vitamin E activity are known to decrease by heating. Organic wheat is more commonly consumed as whole and sprouted grain when compared to conventional wheat and might therefore be a good source of tocochromanols in health food. The large variation in tocopherols and tocotrienols in the investigated wheat genotypes indicated a great potential for the development of specific wheat genotypes with health promoting properties in future breeding programmes. (C) 2011 Elsevier Ltd. All rights reserved.
Authors BOKU Wien:
Grausgruber Heinrich
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Antioxidants
Tocochromanols
Organic wheat
Primitive wheat
Spelt
Landraces
Vitamin E
Daily requirements
Triticum spp.


Altmetric:
© BOKU Wien Imprint