000			02913nab|a22004097a|4500
999			_c61466 _d61458
001			61466
003			MX-TxCIM
005			20240919021004.0
008			200305s2020||||xxu|||p|op||||00||0|eng|d
022			_a0023-6438
024	8		_ahttps://doi.org/10.1016/j.lwt.2020.109198
040			_aMX-TxCIM
041			_aeng
100	1		_aHernandez Espinosa, N. _92182
245	1	0	_aNutritional quality characterization of a set of durum wheat landraces from Iran and Mexico
260			_aUSA : _bElsevier, _c2020.
500			_aPeer review
520			_aWheat grain represents an important source of bioactive components that are associated with different health benefits, notably: dietary fibers, micronutrients and phytochemicals. However, despite the importance of these components, limited data are available on their content and composition, especially in durum wheat. In this study, 82 durum wheat landraces from Iran and Mexico were analyzed for arabinoxylan, iron, zinc, phytate and phenolic acids content. In general, wide variation was identified among landraces for these traits. Specifically, values ranging from 1.4 to 2.7% and 0.3–1.0% were detected for total and water-extractable arabinoxylans, respectively, in flour. In the case of micronutrients varied from 32.7 to 46.1 mg/kg (iron) and from 46.7 to 83.9 mg/kg (zinc) in grain. Phytate, a major component limiting micronutrient bioavailability, varied from 0.7 to 1.1% in whole-meal flour and the resulting phytate:iron and phytate:zinc molar ratios were 13.7–26.6 and 11.6–21.9, respectively, with more than 70% of the landraces exhibiting a relatively high Zn bioavailability. Seven phenolic acids were identified, with a variation in total phenolic acid concentration ranging from 279 μg/g to 845 μg/g in whole-meal flour. Overall, these results indicate that the landraces analyzed here could serve as useful genetic resources for the improvement of wheat nutritional quality in breeding programs.
546			_aText in English
650		7	_2AGROVOC _91142 _aHard wheat
650		7	_2AGROVOC _911597 _aXylans
650		7	_2AGROVOC _93534 _aPhenolic compounds
650		7	_2AGROVOC _95624 _aTrace elements
650		7	_2AGROVOC _95792 _aPhytic acid
651		0	_aIran (Islamic Republic of) _96238
651		7	_2AGROVOC _91318 _aMexico
700	1		_aLaddomada, B. _95826
700	1		_aPayne, T.S. _gFormerly Genetic Resources Program _8INT1422 _9828
700	1		_aHuerta-Espino, J. _gGlobal Wheat Program _8CHUE01 _9397
700	1		_aVelu, G. _8INT2983 _9880 _gGlobal Wheat Program
700	1		_aAmmar, K. _8INT2585 _9844 _gGlobal Wheat Program
700	1		_a Ibba, M.I. _8001711897 _95836 _gGlobal Wheat Program
700	1		_aPasqualone, A. _95895
700	1		_aGuzman, C. _8INT3466 _9957 _gGlobal Wheat Program
773	0		_tLWT - Food Science and Technology _gv. 124, art. 109198 _dUSA : Elsevier, 2020. _x0023-6438
942			_cJA _n0 _2ddc