Nutritional characteristics of ancient Tuscan varieties of Triticum aestivum L.

Submitted: 22 January 2016
Accepted: 30 May 2016
Published: 10 August 2016
Abstract Views: 2602
PDF: 1656
HTML: 1004
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • Lisetta Ghiselli lisetta.ghiselli@unifi.it Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
  • Eleonora Rossi Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
  • Anne Whittaker Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
  • Giovanni Dinelli Department of Agricultural Sciences, University of Bologna, Bologna, Italy.
  • Adriano Pasqualino Baglio Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
  • Luisa Andrenelli Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
  • Stefano Benedettelli Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy.
Bread wheat (Triticum aestivum L.) is an important cereal in human consumption. In recent years, there has been a growing interest in ancient wheat varieties. The latter represent an important source of germplasm, characterised by a broader genetic base and, therefore, a potential source of biodiversity. The objective of the study was to ascertain the optimal balance between the presence of secondary metabolites having beneficial effects on health and technological features that ensure successful baking quality. The experimental trial was performed in 2011-2012 on three organic farms located in three different areas within the province of Siena (Tuscany). In each location, an overall evaluation of the commercial, rheological and functional properties of five ancient Tuscan bread wheat varieties (Andriolo, Frassineto, Gentil rosso, Inallettabile 96, Verna) as compared with a commercial modern variety (Palesio) was carried out. The ancient varieties were compared both singularly (pure) and in combination (mixtures) of two varieties in equal proportion, respectively. Biometric and productive parameters were detected for each plot (32 plots in each farm). Macro- and trace elements, polyphenols, flavonoids and antioxidant activity (antiradical power, ARP) were similarly determined on representative whole grain samples. Rheological analysis was carried out on flour samples. The multivariate statistical analysis using principal components analysis was performed on all variables analysed. The results showed a significant environment effect on the different parameters measured and did not reveal significant improvements in the variables measured when varieties were cultivated in mixtures. However, the study did reveal various interesting trends that are warranting of further investigation. The most interesting effect from a nutritional and functional point of view is the relationship between ARP, rheological properties, protein content and gluten content. These connections permit the potential towards the improvement of ancient varieties.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

Ghiselli, L., Rossi, E., Whittaker, A., Dinelli, G., Baglio, A. P., Andrenelli, L., & Benedettelli, S. (2016). Nutritional characteristics of ancient Tuscan varieties of Triticum aestivum L. Italian Journal of Agronomy, 11(4), 237–245. https://doi.org/10.4081/ija.2016.750