Abstract
Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels. Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances. Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value. Keywords: Durum wheat, bioactive compounds, nutritional properties, sprouting, vitamins.
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Claims 6
Claim · model-written summary
Sprouting decreased ash and starch contents of durum wheat seeds.
- Taxon
- durum wheat
Triticum turgidum subsp. durume3 - Treatment
- germinated for 48 hours at 22°Ce2
- Outcome
- ash, starch contentse1
- Direction
- decreasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents”
e2“Seeds were germinated for 48 hours at 22°C”
e3“Six durum wheat cultivars were tested”
Claim · model-written summary
Sprouting increased reducing sugars and proteins in durum wheat seeds.
- Taxon
- durum wheatTriticum turgidum subsp. durume3
- Treatment
- germinated for 48 hours at 22°Ce2
- Outcome
- reducing sugars, and in proteinse1
- Direction
- an increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins”
e2“Seeds were germinated for 48 hours at 22°C”
e3“Six durum wheat cultivars were tested”
Claim · model-written summary
Sprouting significantly increased vitamin C, tocopherols and total phenols in durum wheat.
- Taxon
- durum wheatTriticum turgidum subsp. durume3
- Treatment
- sproutinge4
- Outcome
- Vitamin C, tocopherols, total phenolse4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Six durum wheat cultivars were tested”
e4“Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting”
Claim · model-written summary
Sprouting significantly increased carotenoid pigments and antioxidant activity in durum wheat.
- Taxon
- durum wheatTriticum turgidum subsp. durume3
- Treatment
- sproutinge4
- Outcome
- carotenoid pigments as well as antioxidant activitye4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Six durum wheat cultivars were tested”
e4“Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting”
Claim · model-written summary
Durum wheat landrace cultivars showed the best nutritional and bioactive performances compared with high yielding cultivars.
Verbatim
e5“durum wheat landrace cultivars showed the best performances”
e6“four high yielding and two landrace ones”
Claim · model-written summary
Sprouting is a natural tool for developing cereal products with added nutritional value.
- Taxon
- durum wheatTriticum turgidum subsp. durume3
- Outcome
- development of cereal products with added nutritional valuee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value”
e3“Six durum wheat cultivars were tested”
The same questions in other papers
processing · physiology: pigments · Triticum turgidum (rivet wheat)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
processing · quality: phytochemicals · Triticum turgidum (rivet wheat)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.