Academic Journal
Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
| العنوان: | Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour. |
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| المؤلفون: | MAZZONCINI, MARCO, ANTICHI, DANIELE, SILVESTRI, NICOLA, SGHERRI, CRISTINA, Ciantelli, G. |
| المساهمون: | Mazzoncini, Marco, Antichi, Daniele, Silvestri, Nicola, Ciantelli, G., Sgherri, Cristina |
| سنة النشر: | 2015 |
| المجموعة: | ARPI - Archivio della Ricerca dell'Università di Pisa |
| مصطلحات موضوعية: | Organic farming, Winter wheat, Flour, Bran, Total phenolic, Phenolic acid, Antioxidant activity, DPPH and ABTS assays |
| الوصف: | Since organic food is widely assumed to have a better nutritional quality than conventional food, our aim was to study the effects of organic vs conventional cropping systems on yield and the phenolic composition of winter wheat cv. ‘Bologna’. Although organic wheat yielded less than conventional wheat, mainly due to the nitrogen shortage, and its bread-making quality was lower, the cultivation system did not affect the total amounts of phenolics and phenolic acids. Of the eight phenolic acids identified, only ferulic acid was influenced by the cultivation system. Phenolic composition and quantity were significantly affected by the milling fraction (bran or white flour): phenolics were more concentrated in the bran, which showed the highest antioxidant power. Under the conditions adopted in this study, an organic cropping system can maintain or even increase the health properties of the wheat milled products, provided a reduction in grain yield is accepted. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| ردمك: | 978-0-308-81461-5 0-308-81461-4 |
| Relation: | info:eu-repo/semantics/altIdentifier/wos/WOS:000348878500062; volume:175; firstpage:445; lastpage:451; numberofpages:7; journal:FOOD CHEMISTRY; http://hdl.handle.net/11568/649291; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84916886591; http://www.sciencedirect.com/science/article/pii/S0308814614018767 |
| DOI: | 10.1016/j.foodchem.2014.11.138 |
| الاتاحة: | http://hdl.handle.net/11568/649291 https://doi.org/10.1016/j.foodchem.2014.11.138 http://www.sciencedirect.com/science/article/pii/S0308814614018767 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.DC96A3F3 |
| قاعدة البيانات: | BASE |
| ردمك: | 9780308814615 0308814614 |
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| DOI: | 10.1016/j.foodchem.2014.11.138 |