Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Aug 12;12(16):3036.
doi: 10.3390/foods12163036.

Lipid Process Markers of Durum Wheat Debranning Fractions

Silvia Marzocchi  1 , Maria Cristina Messia  2 , Emanuele Marconi  3 , Maria Fiorenza Caboni  1   4 , Federica Pasini  1   4
Affiliations

Lipid Process Markers of Durum Wheat Debranning Fractions

Silvia Marzocchi et al. Foods. .

Abstract

At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this study focuses on the identification of specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends. The by-products obtained from five different debranning levels (3, 6, 9, 12 and 15%) had a high content of monounsaturated fatty acids and a higher concentration of tocopherols and sterols than the corresponding debranned grains. The Italian and Canadian durum wheat samples did not show significant differences in the content of these bioactive lipid compounds. In particular, palmitic acid, oleic acid, tocopherol isomers and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours.

Keywords: biomarkers; debranning; durum wheat; lipid composition.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Lipid content (%) in different fractions (DG: debranned grain; DB: debranning by-product) of Italian (a) and Canadian (b) durum wheat at different levels of debranning (0, 3, 6, 9, 12, and 15%). Data expressed as means ± standard deviation (n = 4). Different lowercase letters mean significant differences (p < 0.05) among the debranning fractions within the same durum wheat variety (Italian and Canadian); different capital letters mean significant differences (p < 0.05) between the same Italian and Canadian durum wheat debranning fraction.
Figure 2
Figure 2
Content of fatty acid classes (mg/100 mg of FAME) in different fractions (DG: debranned grain; DB: debranning by-product) of Italian (a) and Canadian (b) durum wheat at different levels of debranning (0, 3, 6, 9, 12, and 15%). Abbreviation: SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids. Data are expressed as means ± standard deviation (n = 4). Different lowercase letters mean significant differences (p < 0.05) in the SFA, MUFA and PUFA contents among the debranning fractions within the same durum wheat variety (Italian and Canadian); different capital letters mean significant differences (p < 0.05) in the SFA, MUFA and PUFA contents between the same Italian and Canadian durum wheat debranning fraction.
See this image and copyright information in PMC

References

    1. Barroso Lopes R., Salman Posner E., Alberti A., Mottin Demiate I. Pre milling debranning of wheat with a commercial system to improve flour quality. J. Food Sci. Technol. 2022;59:3881–3887. doi: 10.1007/s13197-022-05411-6. - DOI - PMC - PubMed
    1. Qi Y., Yang Y., Hamadou A.H., Li B., Xu B. Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry. J. Cereal Sci. 2022;107:103518. doi: 10.1016/j.jcs.2022.103518. - DOI
    1. Troccoli A., De Leonardis A.M., Platani C., Borrelli G.M. High Performance Index as a tool to identify the best combination of pearled fractions and durum wheat genotypes for semolina and pasta colour improvement. Int. J. Food Sci. Technol. 2021;56:4799–4806. doi: 10.1111/ijfs.15187. - DOI
    1. Tibola C.S., Guarienti E.M., Dias A.R.G., Nicolau M., Devos R.J.B., Teixeira D.D. Effect of debranning process on deoxynivalenol content in whole-wheat flours. Cereal Chem. 2019;96:717–724. doi: 10.1002/cche.10168. - DOI
    1. Posner E.S., Hoseney R.C. A century of advances in milling and baking. Cereal Foods World. 2015;60:148–153. doi: 10.1094/CFW-60-3-0148. - DOI

LinkOut - more resources