The oleate/palmitate ratio allows the distinction between wholemeals of spelt (Triticum spelta L.) and winter wheat (T. aestivum L.)

Journal of Cereal Science

Volumn 39, Issue 3, 2004, Pages 413-415

  Ruibal Mendieta, Nike L ^a   Dekeyser, Adrien ^b   Delacroix, Dominique L ^c   Mignolet, Eric ^a   Larondelle, Yvan ^a   Meurens, Marc ^a  

^a Faculty of Bioengineering   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

BL, bound lipid; FA, fatty acid; FAME, fatty acid methyl ester; Fatty acid; FID, flame ionization detection; FL, free lipid; GC, gas chromatography; Lipid; NSTL, non starch total lipids; Spelt; TL, total lipid; Wheat

Indexed keywords

TRITICUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 3042547568     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.02.003     Document Type: Article

References (13)

1. Chung O.K. Cereal lipids. Lorenz K.J., Kulp K. Handbook of Cereal Science and Technology. 1991;497-553 Marcel Dekker, New York
2. Davis K.R., Litteneker N., Le Tourneau D., Cain R.F., Peters L.J., McGinnis J. Evaluation of the nutrient composition of wheat. I. Lipid constituents. Cereal Chemistry. 57:1980;178-184
3. Federmann G.R., Goecke E.U., Steiner A.M. Detection of adulteration of flour of spelt (Triticum spelta L.) with flour of wheat (Triticum aestivum L. Emend. Fiori et Paol.) by electrophoresis. Plant Varieties and Seeds. 8:1992;123-125
4. Fisher N., Broughton M.E., Peel D.J., Bennett R. The lipids of wheat. II - lipids of flours from single wheat varieties of widely varying baking quality. Journal of the Science of Food and Agriculture. 15:1964;325-341
5. Folch J., Lees M., Stanley G.H.S. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry. 226:1957;497-509
6. Grela E.R. Nutrient composition and content of antinutritional factors in spelt (Triticum spelta L) cultivars. Journal of the Science of Food and Agriculture. 71:1996;399-404
7. Hoseney R.C. Structure of cereals. Hoseney R.C. Principles of Cereal Science and Technology. 1994;1-28 American Association of Cereal Chemists, St Paul, MN
8. Molteberg E.L., Vogt G., Nilsson A., Frolich W. Effects of storage and heat processing in the content and composition of free fatty acids in oats. Cereal Chemistry. 72:1995;88-93
9. Morrison W.R. Wheat lipid composition. Cereal Chemistry. 55:1978;548-558
10. Ruibal-Mendieta N.L., Delacroix D.L., Meurens M. A comparative analysis of free, bound and total lipid content on spelt and winter wheat wholemeal. Journal of Cereal Science. 35:2002;337-342
11. SPSS for Windows package 1999, Release 10.0.5, Bristol Technology Inc, 1999.
12. von Büren M., Stadler M., Lüthy J. Detection of wheat adulteration of spelt flour and products by PCR. European Food Research and Technology. 212:2001;234-239
13. Welch R.W. Fatty acid composition of grain from winter and spring sown oats, barley and wheat. Journal of the Science of Food and Agriculture. 26:1975;429-435