Genetic variability for grain components related to nutritional quality in spelt and common wheat
Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality.
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Format: | Article biblioteca |
Language: | English |
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American Chemical Society
2023
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Subjects: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, Ancient Wheats, Nutritional Quality, Micronutrients, WHEAT, FIBRES, TRACE ELEMENTS, NUTRITIVE VALUE, PHYTIC ACID, Wheat, |
Online Access: | https://hdl.handle.net/10883/22663 |
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dig-cimmyt-10883-226632023-11-16T14:25:14Z Genetic variability for grain components related to nutritional quality in spelt and common wheat Huertas-García, A.B. Tabbita, F. Alvarez, J.B. Sillero, J.C. Ibba, M.I. Rakszegi, M. Guzman, C. AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality. 10598–10606 2023-07-24T20:20:12Z 2023-07-24T20:20:12Z 2023 Article Published Version https://hdl.handle.net/10883/22663 10.1021/acs.jafc.3c02365 English https://figshare.com/collections/Genetic_Variability_for_Grain_Components_Related_to_Nutritional_Quality_in_Spelt_and_Common_Wheat/6723833 CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose Open Access Washington, DC (USA) American Chemical Society 28 71 0021-8561 Journal of Agricultural and Food Chemistry |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat Huertas-García, A.B. Tabbita, F. Alvarez, J.B. Sillero, J.C. Ibba, M.I. Rakszegi, M. Guzman, C. Genetic variability for grain components related to nutritional quality in spelt and common wheat |
description |
Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic variability for several grain components, related to nutritional quality (arabinoxylans, micronutrients, phytic acid) in a set of spelt and common wheat genotypes to determinate if spelt is potentially healthier than common wheat. The results obtained indicated that within the compared species, there is a significant variation in the nutritional compounds, and it is not truthful and accurate to state that one species is healthier than the other. Within both groups, genotypes showing outstanding values for some traits were detected, which could be used in breeding programs to develop new wheat cultivars with good agronomic performance and nutritional quality. |
format |
Article |
topic_facet |
AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Ancient Wheats Nutritional Quality Micronutrients WHEAT FIBRES TRACE ELEMENTS NUTRITIVE VALUE PHYTIC ACID Wheat |
author |
Huertas-García, A.B. Tabbita, F. Alvarez, J.B. Sillero, J.C. Ibba, M.I. Rakszegi, M. Guzman, C. |
author_facet |
Huertas-García, A.B. Tabbita, F. Alvarez, J.B. Sillero, J.C. Ibba, M.I. Rakszegi, M. Guzman, C. |
author_sort |
Huertas-García, A.B. |
title |
Genetic variability for grain components related to nutritional quality in spelt and common wheat |
title_short |
Genetic variability for grain components related to nutritional quality in spelt and common wheat |
title_full |
Genetic variability for grain components related to nutritional quality in spelt and common wheat |
title_fullStr |
Genetic variability for grain components related to nutritional quality in spelt and common wheat |
title_full_unstemmed |
Genetic variability for grain components related to nutritional quality in spelt and common wheat |
title_sort |
genetic variability for grain components related to nutritional quality in spelt and common wheat |
publisher |
American Chemical Society |
publishDate |
2023 |
url |
https://hdl.handle.net/10883/22663 |
work_keys_str_mv |
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_version_ |
1787233024989986816 |