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Evaluation of Emmer Wheat Genetic Resources Aimed at Dietary Food Production

Journal of Life Sciences 2011年第3期5卷 206-211页

作者： Zdenek Stehno Ivana Paulickova Jana Bradova Petr Konvalina Ivana Capouchova Eva Maskova Dana Gabrovska marie holasova Vlasta Fiedlerova Renata Winterova Jarmila Ouhrabkova Ladislav Dotlacil Department of Gene Bank Crop Research Institute Praha 161 06 Czech Republic Department of Nutritive Substances Food Research Institute Praha 102 31 Czech Republic Faculty of Agriculture University of South Bohemia Ceskd Buddjovice 370 05 Czech Republic Faculty of Agrobiology Food and Natural Resources Czech University of Life Sciences Praha 165 21 Czech Republic

Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition. With the aim of selecting varieties or landraces for their possible further use we tested selected emmer wheat accessions maintained in the Czech Gene Bank. In the set of 8 emmer wheat accessions, the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content and its components, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids were evaluated by standard methods. Tests of bread making quality confirmed a very well known fact that emmer wheat grain is much more suitable for other purposes as whole grain mixtures, cereal pure, etc. than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B1, B2, niacin, pantothenic acid and B6.

关键词：二粒小麦食品生产资源评价面包制作质量消费者健康组成部分饮食遗传

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