Spelt (Triticum aestivum ssp spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
Spelt (Triticum aestivum ssp spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
复制标题
DOI：
10.1021/jf048506e
复制
发表时间：
2005-04-06
影响因子：
6.1
通讯作者：
Larondelle, Y
中科院分区：
文献类型：
--
作者：
Ruibal-Mendieta, NL;Delacroix, DL;Larondelle, Y
据说，制作面包的斯佩尔特小麦（Triticum aestivum ssp. spelta）的营养价值高于普通小麦（Triticum aestivum ssp. vulgare），但这种传统观点并未得到科学证据的证实。为了澄清这个问题，对来自九个脱壳斯佩尔特小麦和五个软冬小麦样品的全麦和碾磨部分（筛分面粉、细麸皮和粗麸皮）的脂质、脂肪酸和矿物质含量进行了比较。此外，还对所有全麦食品中的生育酚（细菌的生化标记）进行了测量，而在储存 1 个月后对细麸和粗麸样品中的植酸和磷含量进行了测定。结果显示，平均而言，与小麦相比，斯佩尔特小麦全麦粉和磨粉部分的脂质和不饱和脂肪酸含量较高，而斯佩尔特小麦的生育酚含量较低，这表明斯佩尔特小麦较高的脂质含量可能与较高的胚芽比例无关。尽管碾磨分馏在斯佩尔特小麦和小麦中产生相似比例的面粉和麸皮，但发现斯佩尔特小麦样品中的灰分、铜、铁、锌、镁和磷含量较高，特别是在富含糊粉的细麸皮和粗麸皮中。尽管斯佩耳特小麦的磷含量高于麦麸，但植酸含量却表现出相反的趋势，与小麦细麸皮相比，斯佩尔特小麦的植酸含量低40%，这可能表明斯佩尔特小麦比小麦具有更高的内源植酸酶活性或更低的植酸含量。这项研究的结果对法术与小麦相比的真正营养价值提供了重要的指示。此外，他们还表明，Ca/Fe 比率与油酸盐/棕榈酸盐的比率相结合，提供了一种高度辨别的工具来验证斯佩尔特小麦面粉的真伪，并应对日益严重的斯佩尔特小麦面粉掺假问题。最后，他们认为糊粉差异（其性质仍需要研究）可能是斯佩耳特小麦和小麦营养成分差异的原因。
The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated 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 samples were compared with regard to their lipid, fatty acid, and mineral contents. In addition, tocopherol (a biochemical marker of germ) was measured in all wholemeals, whereas phytic acid and phosphorus levels were determined in fine bran and coarse bran samples after 1 month of storage. Results showed that, on average, spell wholemeals and milling fractions were higher in lipids and unsaturated fatty acids as compared to wheat, whereas tocopherol content was lower in spell, suggesting that the higher lipid content of spelt may not be related to a higher germ proportion. Although milling fractionation produced similar proportions of flour and brans in spelt and wheat, it was found that ash, copper, iron, zinc, magnesium, and phosphorus contents were higher in spell samples, especially in aleurone-rich fine bran and in coarse bran. Even though phosphorus content was higher in spell than in wheat brans, phytic acid content showed the opposite trend and was 40% lower in spelt versus wheat fine bran, which may suggest that spell has either a higher endogenous phytase activity or a lower phytic acid content than wheat. The results of this study give important indications on the real nutritional value of spell compared to wheat. Moreover, they show that the Ca/Fe ratio, combined with that of oleate/palmitate, provides a highly discriminating tool to authenticate spelt from wheat flours and to face the growing issue of spelt flour adulteration. Finally, they suggest that aleurone differences, the nature of which still needs to be investigated, may account for the differential nutrient composition of spelt and wheat.