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Potential health claims of durum and bread wheat flours as functional ingredients

2020Journal article Open access
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dc.contributor.authorCiudad-Mulero, María
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernandes, Ângela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCallejo, Maria Jesús
dc.contributor.authorMatallana-González, Maria Cruz
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorMorales, Patricia
dc.contributor.authorCarrillo, José M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:42Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:42Z
dc.date.issued2020
dc.description.abstractWheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of di erent durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three di erent in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
dc.description.sponsorshipThis research was funded by Spanish Ministry of Science and Technology (project reference AGL2012-38345), the, ALIMNOVA research group (UCM 252/2017); the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), A. Fernandes grant (SFRH/BPD/114753/2016), and L. Barros contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCiudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Callejo, Ma Jesús; Matallana-González, Ma Cruz; Fernández-Ruiz, Virginia; Morales, Patricia; Carrillo, José M. (2020). Potential health claims of durum and bread wheat flours as functional ingredients. Nutrients. ISSN 2072-6643. 12:2, p. 1-15en_EN
dc.identifier.doi10.3390/nu12020504en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22327
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectArabinoxylansen_EN
dc.subjectDietary fiberen_EN
dc.subjectEFSA nutritional and health claimsen_EN
dc.subjectPhenolic contenten_EN
dc.subjectTocopherolsen_EN
dc.subjectWheat fractionsen_EN
dc.titlePotential health claims of durum and bread wheat flours as functional ingredientsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameBarros
person.familyNameFernandes
person.familyNameFerreira
person.givenNameLillian
person.givenNameÂngela
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-0157-9873
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.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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