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Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour

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dc.contributor.authorCiudad-Mulero, María
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorMatallana-González, Maria Cruz
dc.contributor.authorMorales, Patricia
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorCarrillo, José M.
dc.date.accessioned2018-02-14T10:30:37Z
dc.date.available2018-02-14T10:30:37Z
dc.date.issued2017
dc.description.abstractWheat is an important cereal worldwide that plays an outstanding role in human nutrition [1]. Whole grain consumption has been associated with reduced risk of developing chronic diseases and this health benefit may be due to different phytochemical compounds, including tocopherols [2]. The aim of this study was to identify and quantify the tocopherols presentin four different varieties of wheat flours (Cajeme and Marius as soft wheat and Endural and Aldura as durum wheat),comparing whole grain flour and refined flour. Tocopherols were determined by using HPLC coupled to a fluorescence detector (FP-2020; Jasco, Easton, MD, USA). The quantification was based on the fluorescence signal response of each standard, using the internal standard (tocol) and by using calibration curves obtained from commercial standards of each compound [3]. In the present study α–, β– and γ–tocopherols were identified and quantified, while γ–tocopherol was not found in the analysed samples. The refined Cajeme flour was the only exception in which none of the vitamers were detected. In all samples, α–tocopherol was the major compound (0,53 mg/100g and 0,17 mg/100g, in Marius whole grain flour and Aldura refined flour, respectively).Total tocopherols content ranged from 0.81 mg/100g to 0.23 mg/100g in Marius whole grain flour and Aldura refined flour, respectively. Tocopherols content was significantly higher (p< 0.05) in all whole-wheat flour in comparison with refined wheat flours. Comparing durum wheat flour with soft wheat flour, the present study showed that the content of α–tocopherol is higher in soft wheat varieties. The Relative vitamin E activity (REA) of the analyzed samples ranged from 0,2 mg to 0,7 mg (Aldura refined flour and Marius whole grain flour, respectively), covering up to 5,5% of Nutrient Reference Value (NRV) according to the EU Regulation1169/2011 [4]pt_PT
dc.description.sponsorshipThis work was supported by project reference AGL2012-38345 from the Spanish Ministry of Science and Technology, and byFCT, Portugal and FEDER under Programme PT2020 (financial support to CIMO (UID/AGR/00690/2013, A. Fernandes grant (SFRH/BPD/114753/2016) and L. Barros contract).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCiudad-Mulero, María; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel C.F.R.; Matallana, Maria Cruz; Morales, Patricia; Fernández-Ruíz, Virginia; Carrillo, José M. (2017). Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7pt_PT
dc.identifier.isbn978-972-745-234-7
dc.identifier.urihttp://hdl.handle.net/10198/15712
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleTocopherols content of different wheat varieties: differences between refined and whole-wheat flourpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.citation.conferencePlaceBRagança, Portugalpt_PT
oaire.citation.title10º Encontro Nacional de Cromatografiapt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameFernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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