Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

A - Papers appearing in refereed journals

Lovegrove, A., Dunn, J., Pellny, T. K., Hood, J., Burridge, A. J., America, A. H. P., Gilissen, L., Timmer, R., Proos-Huijsmans, Z. A. M/, Van Straaten, J. P., Jonkers, D., Ward, J. L., Brouns, F. and Shewry, P. R. 2023. Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods. 12 (4), p. 843. https://doi.org/10.3390/foods12040843

AuthorsLovegrove, A., Dunn, J., Pellny, T. K., Hood, J., Burridge, A. J., America, A. H. P., Gilissen, L., Timmer, R., Proos-Huijsmans, Z. A. M/, Van Straaten, J. P., Jonkers, D., Ward, J. L., Brouns, F. and Shewry, P. R.
Abstract

Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and _-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.

KeywordsBread wheat; Emmer; Spelt; Fibre; Metabolites; Minerals; Phenolics; Fertilisation; Health benefits
Year of Publication2023
JournalFoods
Journal citation12 (4), p. 843
Digital Object Identifier (DOI)https://doi.org/10.3390/foods12040843
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Well on wheat
Publisher's version
Output statusPublished
Publication dates
Online16 Feb 2023
Publication process dates
Accepted13 Feb 2023
PublisherMDPI
ISSN2304-8158

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