Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

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• 作者：Nike L. Ruibal-Mendieta ; Dominique L. Delacroix ; Eric Mignolet ; Jean-Marie Pycke ; Carole Marques ; Raoul Rozenberg ; Gé ; raldine Petitjean ; Jean-Louis Habib-Jiwan ; Marc Meurens ; Joë ; lle Quetin-
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：April 6, 2005
• 年：2005
• 卷：53
• 期：7
• 页码：2751 - 2759
• 全文大小：68K
• 年卷期：v.53,no.7(April 6, 2005)
• ISSN：1520-5118

文摘

The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higherthan that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is notsubstantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions(sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat sampleswere compared with regard to their lipid, fatty acid, and mineral contents. In addition, tocopherol (abiochemical marker of germ) was measured in all wholemeals, whereas phytic acid and phosphoruslevels were determined in fine bran and coarse bran samples after 1 month of storage. Results showedthat, on average, spelt wholemeals and milling fractions were higher in lipids and unsaturated fattyacids as compared to wheat, whereas tocopherol content was lower in spelt, suggesting that thehigher lipid content of spelt may not be related to a higher germ proportion. Although millingfractionation produced similar proportions of flour and brans in spelt and wheat, it was found thatash, copper, iron, zinc, magnesium, and phosphorus contents were higher in spelt samples, especiallyin aleurone-rich fine bran and in coarse bran. Even though phosphorus content was higher in speltthan in wheat brans, phytic acid content showed the opposite trend and was 40% lower in speltversus wheat fine bran, which may suggest that spelt has either a higher endogenous phytase activityor a lower phytic acid content than wheat. The results of this study give important indications on thereal nutritional value of spelt compared to wheat. Moreover, they show that the Ca/Fe ratio, combinedwith that of oleate/palmitate, provides a highly discriminating tool to authenticate spelt from wheatflours and to face the growing issue of spelt flour adulteration. Finally, they suggest that aleuronedifferences, the nature of which still needs to be investigated, may account for the differential nutrientcomposition of spelt and wheat.Keywords: Spelt; wheat; fatty acid; mineral; phytic acid