Is organically produced wheat a source of tocopherols and tocotrienols for health food? |
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Authors: | Abrar Hussain Hans Larsson Marie E Olsson Ramune Kuktaite Heinrich Grausgruber Eva Johansson |
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Affiliation: | 1. The Swedish University of Agricultural Sciences, Department of Agrosystems, Box 104, SE-23053, Alnarp, Sweden;2. Department of Horticulture, Swedish University of Agricultural Sciences, Box 103, SE-23053, Alnarp, Sweden;3. Department of Crop Sciences, BOKU-University of Natural Resources and Life Sciences, Konrad-Lorenz-Str. 24, 3430 Tulln, Austria |
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Abstract: | Forty organically grown spring and winter wheat genotypes were investigated for content and compositions of tocopherol and tocotrienol. The selected genotypes belonged to five different genotypic groups, i.e. landraces, old cultivars, modern cultivars, spelt wheat, and primitive wheat. The total tocochromanols content (21.9–37.3 mg/kg) wheat were in similar ranges as previously reported for conventionally grown wheat. The vitamin E activity varied among the genotypic groups and corresponded to 12–25% of the recommended daily intake. Primitive wheat was found to contain the highest percentage of tocotrienols (74%). Content of tocochromanols and vitamin E activity are known to decrease by heating. Organic wheat is more commonly consumed as whole and sprouted grain when compared to conventional wheat and might therefore be a good source of tocochromanols in health food. The large variation in tocopherols and tocotrienols in the investigated wheat genotypes indicated a great potential for the development of specific wheat genotypes with health promoting properties in future breeding programmes. |
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Keywords: | α-T α-tocopherol α-T3 α-tocotrienol β-T β-tocopherol β-T3 β-tocotrienol HPLC high performance liquid chromatography DM dry matter RDI recommended daily intake FAO Food and Agriculture Organization of the United Nations |
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