The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars

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dc.contributor.authorKarayigit, Belgizar
dc.contributor.authorColak, Nesrin
dc.contributor.authorOzogul, Fatih
dc.contributor.authorGundogdu, Ali
dc.contributor.authorInceer, Huseyin
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorAyaz, Faik Ahmet
dc.date.accessioned2024-02-23T14:02:55Z
dc.date.available2024-02-23T14:02:55Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractComparative analysis of biogenic amines (BA) and mineral element contents in various bread and durum wheat (Triticum L.) cultivars from different milling fractions (whole flour, bran, white flour and semolina) were studied. Concentrations of 5 BA (putrescine, spermidine, spermine, agmatine and serotonin) and 10 elements (Ca, Mg, Na, K, P, Zn, Cu, Al, Mn, and Fe) in the milling fractions were analysed using high-performance liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry, respectively. The bran milling fraction showed the highest agmatine content in all cultivars, which also had considerable amounts of spermidine (range: 34-40 mg/100 g dw), followed by whole and white wheat flours, and semolina. The major mineral in bran was P followed by K and Mg. In general, the bread wheat cultivars showed higher mineral contents than the durum wheat cultivars, while on the other hand, BA content in bread wheat cultivars was generally lower than in durum wheat cultivars. The variation in BA and minerals content in the wheat cultivars can be used in wheat breeding programs to improve the nutritional quality of wheat grains. The milling fraction was more important in the distribution of BA and minerals in grains than the cultivar. The contents and the differences in the milling fractions are also important when foods or feeds are being formulated.en_US
dc.description.sponsorshipKaradeniz Technical University in Turkey [FYL-20176729]en_US
dc.description.sponsorshipFinancial support for this study was provided by the Research Fund of Karadeniz Technical University in Turkey (Project No: FYL-20176729). The authors are grateful to the following institutes in Turkey: Transitional Zone Agricultural Research Institute, the Field Crops Central Research Institute, the Aegean Agricultural Research Institute, the Eastern Mediterranean Agricultural Research Institute, the East Anatolian Agricultural Research Institute, the Black Sea Agricultural Research Institute, the Directorate of Trakya Agricultural Research Institute, and the Bahri Dagdas International Agricultural Research Institute for providing grains of bread and durum wheat cultivars.en_US
dc.identifier.doi10.1016/j.fbio.2020.100676
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85089808410en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2020.100676
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11897
dc.identifier.volume37en_US
dc.identifier.wosWOS:000573275900007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTritiumen_US
dc.subjectBread Wheaten_US
dc.subjectDurum Wheaten_US
dc.subjectBiogenic Aminesen_US
dc.subjectMineralsen_US
dc.subjectFlour Millingen_US
dc.titleThe biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivarsen_US
dc.typeArticleen_US

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