Content of Selected Vitamins and Antioxidants in Colored and
Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

J 2018

Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

GRANDA, Leiter, Amparo ROSERO, Karolína BENEŠOVÁ, Helena PLUHÁČKOVÁ, Jana NEUWIRTHOVÁ et. al.

Basic information

Original name

Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

Authors

GRANDA, Leiter (203 Czech Republic), Amparo ROSERO (170 Colombia), Karolína BENEŠOVÁ (203 Czech Republic), Helena PLUHÁČKOVÁ (203 Czech Republic), Jana NEUWIRTHOVÁ (203 Czech Republic, belonging to the institution) and Radim CERKAL (203 Czech Republic, guarantor)

Edition

JOURNAL OF FOOD SCIENCE, HOBOKEN, WILEY, 2018, 0022-1147

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30206 Otorhinolaryngology

Country of publisher

United States of America

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 2.081

RIV identification code

RIV/00216224:14110/18:00104221

Organization unit

Faculty of Medicine

DOI

http://dx.doi.org/10.1111/1750-3841.14334

UT WoS

000446665800007

Keywords in English

quinoa; barley; wheat; antioxidant compounds; vitamins

Abstract

V originále

The diversity in human diets that can be reached by proper use of different crops and varieties, including some underutilized ones, is a potentially powerful strategy to ensure food security and prevent serious health problems caused by current diets that are often not fulfilling nutritional requirements. In the framework of this research, the content of tocopherols and tocotrienols, thiamine, riboflavin, pyridoxine, and superoxide dismutase in nine varieties of quinoa, both colored and nonpigmented, obtained from 4 different countries, was investigated and compared to the content of the same vitamins and antioxidants in barley and wheat, both colored and nonpigmented, cultivated in the same experimental field. The aim of this work was to create a crop diversity strategy and encourage the consumption of underutilized crops to ensure that the human diet fulfills nutritional requirements. The contents of vitamin B1, B2, B6, tocopherol, and tocotrienol isomers and superoxide dismutase were determined via HPLC; imaging techniques were used to evaluate the seed color. Quinoa grains had the greatest concentration of tocopherol isomers and activity, represented mainly by -tocopherol and -tocopherol. Wheat and barley seeds had substantial concentrations of tocopherols and tocotrienols. The concentration of riboflavin was greater in barley and wheat than in quinoa, the concentrations of pyridoxine and thiamine were variety-dependent in all grains. Quinoa grains had greater concentration of superoxide dismutase compared to wheat and barley. The richness of each variety and crop should be recognized and used integrally to improve the diet quality. Practical ApplicationNutritional potential of crops was evaluated from the viewpoint of selected vitamins and antioxidants to create a well-balanced diet. Combined use of both traditional (wheat, barley) and underutilized crops (quinoa) is recommended. HPLC methods and image analysis were successfully used as viable tools for food quality determination.

Citovat

GRANDA, Leiter, Amparo ROSERO, Karolína BENEŠOVÁ, Helena PLUHÁČKOVÁ, Jana NEUWIRTHOVÁ and Radim CERKAL. Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains. JOURNAL OF FOOD SCIENCE. HOBOKEN: WILEY, 2018, vol. 83, No 10, p. 2439-2447. ISSN 0022-1147. Available from: https://dx.doi.org/10.1111/1750-3841.14334.

@article{1456001,
   author = {Granda, Leiter and Rosero, Amparo and Benešová, Karolína and Pluháčková, Helena and Neuwirthová, Jana and Cerkal, Radim},
   article_location = {HOBOKEN},
   article_number = {10},
   doi = {http://dx.doi.org/10.1111/1750-3841.14334},
   keywords = {quinoa; barley; wheat; antioxidant compounds; vitamins},
   language = {eng},
   issn = {0022-1147},
   journal = {JOURNAL OF FOOD SCIENCE},
   title = {Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains},
   volume = {83},
   year = {2018}
}

TY  - JOUR
ID  - 1456001
AU  - Granda, Leiter - Rosero, Amparo - Benešová, Karolína - Pluháčková, Helena - Neuwirthová, Jana - Cerkal, Radim
PY  - 2018
TI  - Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains
JF  - JOURNAL OF FOOD SCIENCE
VL  - 83
IS  - 10
SP  - 2439-2447
EP  - 2439-2447
PB  - WILEY
SN  - 00221147
KW  - quinoa
KW  - barley
KW  - wheat
KW  - antioxidant compounds
KW  - vitamins
N2  - The diversity in human diets that can be reached by proper use of different crops and varieties, including some underutilized ones, is a potentially powerful strategy to ensure food security and prevent serious health problems caused by current diets that are often not fulfilling nutritional requirements. In the framework of this research, the content of tocopherols and tocotrienols, thiamine, riboflavin, pyridoxine, and superoxide dismutase in nine varieties of quinoa, both colored and nonpigmented, obtained from 4 different countries, was investigated and compared to the content of the same vitamins and antioxidants in barley and wheat, both colored and nonpigmented, cultivated in the same experimental field. The aim of this work was to create a crop diversity strategy and encourage the consumption of underutilized crops to ensure that the human diet fulfills nutritional requirements. The contents of vitamin B1, B2, B6, tocopherol, and tocotrienol isomers and superoxide dismutase were determined via HPLC; imaging techniques were used to evaluate the seed color. Quinoa grains had the greatest concentration of tocopherol isomers and activity, represented mainly by -tocopherol and -tocopherol. Wheat and barley seeds had substantial concentrations of tocopherols and tocotrienols. The concentration of riboflavin was greater in barley and wheat than in quinoa, the concentrations of pyridoxine and thiamine were variety-dependent in all grains. Quinoa grains had greater concentration of superoxide dismutase compared to wheat and barley. The richness of each variety and crop should be recognized and used integrally to improve the diet quality. Practical ApplicationNutritional potential of crops was evaluated from the viewpoint of selected vitamins and antioxidants to create a well-balanced diet. Combined use of both traditional (wheat, barley) and underutilized crops (quinoa) is recommended. HPLC methods and image analysis were successfully used as viable tools for food quality determination.
ER  -

GRANDA, Leiter, Amparo ROSERO, Karolína BENEŠOVÁ, Helena PLUHÁČKOVÁ, Jana NEUWIRTHOVÁ and Radim CERKAL. Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains. \textit{JOURNAL OF FOOD SCIENCE}. HOBOKEN: WILEY, 2018, vol.~83, No~10, p.~2439-2447. ISSN~0022-1147. Available from: https://dx.doi.org/10.1111/1750-3841.14334.

Detailed Information on Publication Record