Investigation of the changes in bran mineral content according to the years and growth conditions in bread wheat genotypes

Yıl 2020, , 287 - 295, 15.09.2020

Bilge Bahar

https://doi.org/10.31015/jaefs.2020.3.7

Öz

Bran is not only the raw material of animal feed or functional products; it has also become a natural additive used in the other industrial fields. For this reason, in this study, it has been aimed to reveal to what extent the minerals (K, P, S, Mg, Ca, Zn, Fe, Mn, Cu, and Na) are affected by genotypes, growth seasons (years) and growth conditions and their interactions, rather than how much and what kind of minerals the wheat bran contains. For this purpose, in the study, in the growth seasons of 2013-2014 and 2014-2015, five bread wheat genotypes were carried out as three replicated under organic and conventional growth conditions according to the trial design of split plots in random blocks. At the end of the study, all minerals except Cu were affected by at least one of the variation sources; in other words, although it varies according to minerals, wheat bran minerals were significantly affected by wheat genotypes, growth years and growth conditions and their interactions. In addition, with this study, significant correlations were found between some minerals in organic and conventional conditions.

Anahtar Kelimeler

Minerals, Nutrition, Organic farming, Wheat bran

Kaynakça

• Andersson, A.A.M., Dimberg, L., Aman, P., Landberg, D. (2014). Recent findings on certain bioactive components in whole grain wheat and rye. J Cereal Sci., 59, 3, 294-311. Doi: https://doi.org/10.1016/j.jcs.2014.01.003
• Antoine, C., Lullien-Pellerin, V., Abecassis, J., Rouau, X. (2002). Nutritional interest of the wheat seed aleurone layer. Sci. Aliment., 22, 545-556. Doi: http://doi.org/10.3166/sda.22.545-556
• Babu, C.R., Ketanapalli, H., Beebi, S.K. and Kolluru, V.C. (2018). Wheat Bran-Composition and Nutritional Quality: A Review. Advances in Biotechnology & Microbiology, 9 (1), 21-27. DOI: http://doi.org/10.19080/AIBM.2018.09.555754
• Brouns, F., Hemery, Y., Price, R. and Anson, N.M. (2012) Wheat aleurone: separation, composition, health aspects, and potential food use. Critical Reviews in Food Science and Nutrition, 52, 553-568. Doi: https://doi.org/10.1080/10408398.2011.589540
• Curti, E., Carini, E., Bonacini, G., Tribuzio, G., Vittadini, E. (2013) Effect of the addition of bran fractions on bread properties. Journal of Cereal Science, 57, 3, 325-332. Doi: http://doi.org/10.1016/j.jcs.2012.12.003
• El-Sharnouby, G.A., Aleid, S.M., and Al-Otaibi, M.M. (2012) Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.). Food and Nutrition Sciences, 3, 322-328. Doi: http://doi.org/10.4236/fns.2012.33047
• Delcour, J.A. and Hoseney, R.C. (2010) Principles of Cereal Science and Technology. Third Edition, AACC International, pp.1-6. Doi: https://doi.org/10.1016/j.jcs.2010.01.001
• Fardet, A. (2010) New hypotheses for the health protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23, 65-134. Doi: http://doi.org/10.1017/S0954422410000041
• Hell, J., Kneifel, W., Rosenau, T., Böhmdorfer, S. (2014) Analytical techniques for the elucidation of wheat bran constituents and their structural features with emphasis on dietary fiber-A review. Trends Food Sci. Technol., 35, 102-113. Doi: https://doi.org/10.1016/j.tifs.2013.10.012
• Hemery, Y., Rouau, X., Lullien-Pellerin, V., Barron, C., Abecassis, J. (2007). Dry processes to develop wheat fractions and products with enhanced nutritional quality. J. Cereal Sci., 46, 327-347. Doi: http://doi.org/0.1016/j.jcs.2007.09.008
• Javed, M.M., Zahoor, S., Shafaat, S., Mehmooda, I., Gul, A., Rasheed, H., Bukhari, S.A.I., Aftab, M.N. and Haq, I. (2012) Wheat bran as a brown gold: Nutritious value and its biotechnological applications. African Journal of Microbiology Research, 6, 4, 724-733. Doi: http://doi.org/10.5897/AJMR11.035
• Landberg, R., Kamal-Eldin, A., Salmenkallio-Marttila, M., Rousset, M., Aman, P. (2008). Localization of alkylresorcinols in wheat,rye and barley kernels. J. Cereal Sci., 48: 401-406. Doi: http://doi.org/10.1016/j.jcs.2007.09.013
• Onipe, O.O., Jideani, A.I.O., and Beswa, D. (2015) Composition and functionality of wheat bran and its application in some cereal food products. International Journal of Food Science and Technology, 50, 2509-2518. Doi: http://doi.org/10.1111/ijfs.12935
• Palmarola-Adrados, B., Borska, P.C., Galbe M., Zacch, G. (2005). Ethanol production from non-starch carbohydrates of wheat bran. Biores. Technol., 96, 843-850. Doi: https://doi.org/10.1016/j.biortech.2004.07.004
• Soetan, K.O., Olaiya, C.O., and Oyewole, O.E. (2010) The importance of mineral elements for humans, domestic animals and plants: A review. African Journal of Food Science, 4, 5, 200-222. Retrived from https://academicjournals.org/article/article1380713863_Soetan%20et%20al.pdf
• Sudha, M.L., Ramasarma, P.R., and Rao, G.V. (2011) Wheat bran stabilization and its use in the preparation of high-fiber pasta. Food Science and Technology International, 17, 1, 47-53. Doi: http://doi.org/10.1177/1082013210368463
• USDA (2020) The Content of Unprocessed Wheat Bran. Retrived from https://fdc.nal.usda.gov/fdc-app.html#/food-details/785757/nutrients (accessed June 19, 2020).