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GrainGenes Reference Report: PEU-04-23

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Reference
PEU-04-23
Title
Variability in chemical composition and biologically active constituents of cereals
Contained in
Reference(2004) Genetic variation for plant breeding. Proceedings of the 17th EUCARPIA General Congress, Tulln, Austria, 8-11 September 2004.
Year
2004
Pages
23-26
Author
Grausgruber H
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Abstract
Whole grain flours of diverse wheat species (Triticum spp.) and botanical varieties of barley (Hordeum vulgare), oat (Avena sativa) and rye (Secale cereale) were analysed for their chemical composition, with particular regard to dietary fibre and polyphenols. A considerable variation was observed between the cereal crops. Ancient wheats einkorn (Triticum monococcum) and emmer (T. dicoccum) exhibited highest protein contents and lowest levels of dietary fibre. Rye showed highest contents of dietary fibre and intermediate ranges of total phenol content and reducing power. Barley revealed high contents of beta -glucan, total phenol and reducing power. Oat contained the highest amount of total fat and represents also a valuable source of beta -glucan. High contents of carotenoids were observed for einkorn, while blue and purple grain common wheats were significantly higher in their content of anthocyans. The results indicate that cereals represent a valuable source of biologically active constituents, which can profoundly affect the health-enhancing potential of a functional food. However, it is a challenge for food technologists that the physiological effects of these compounds are not altered significantly during certain processing techniques and that they bring them into palatable products, considering eventual negative effects on flavour and processing quality of single constituents
Keyword
barley
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