Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds

A solid-phase extraction (SPE) technique was developed and optimised for isolation and concentration of extractable and bound phenolic acids from germinated spelt seeds, for analysis by liquid chromatography–mass spectrometry. Samples initially underwent solvent extraction under different conditions to maximise the yield of phenolic antioxidants. Optimal extraction conditions for extractable phenolics were absolute methanol as solvent, sample-to-methanol ratio 1:9, and reconstitution in non-acidified water. The bound phenolics were extracted from sample pellets using hydrolysis with 2 M NaOH, acidification of the hydrolysate with formic acid, and simultaneous isolation and purification using Strata X polymeric RP tubes. Compared to liquid–liquid extraction, this direct SPE protocol has significant advantages in terms of higher extraction efficiencies of total and individual phenolics and their antioxidant activities. These data suggest that direct SPE represents a rapid and reliable method for quantitative analysis of both the extractable and the commonly overlooked bound phenolics in Triticum spelta seeds.

Organic farming of spelt (Triticum spelta L.) and economic results

Spelt is an excellent choice for organic farming due to better enduring worse agroecological conditions than wheat. This research on the the family farm "Klica" in Ernestinovo in the season 2014/2015 is an extension of the research of this culture (the cultivar "Frankenkorn") of the previous season in the agroecological conditions of eastern Slavonia on the same family farm. The average grain yield was 3.71 t ha-1, which is 1.08 t ha-1 more than the previous season. Realized revenues of HRK 10,419.92 ha-1 are also higher than in the previous season.

Cloning and molecular characterization of two novel LMW-m type glutenin genes from Triticum spelta L.

Spelt wheat (Triticum spelta L., 2n=6x=42, AABBDD), as a hexaploid wheat species, is important sources of food and feed in Europe. It also serves as an important genetic resource for improvement of wheat quality and resistance. In this study, two novel m-type low molecularglutenin subunit (LMW-GS) genes, named as TsLMW-m1 and TsLMW-m2 were cloned by allelic specific polymerase chain reaction (AS-PCR)from German spelt wheat cultivars Rochbergers fruher Dinke and Schwabenkorn, respectively. The complete open reading frames (ORFs) of both genes contained 873 bp encoding 290 amino acid residues, and had typical LMW-GS structural features. Two same deletions with 24 bp at the position of 707-730 bp were present in both genes, while TsLMW-m1 had two nonsynonymous single-nucleotide polymorphism (SNP) variations at the positions of 434 bp (C-A transversion) and 857 bp (G-A transition). Phylogenic analysis revealed that both LMW-m genes were closely related to those from wheat A genome, suggesting that both subunits are encoded by the Glu-A3 locus. Secondary structure prediction showed that TsLMW-m1 and TsLMW-m2 subunits had more ?-helices than other wheat LMW-GS including superior quality subunit EU369717, which would benefit to form superior gluten structures and dough properties. The authenticity and expression activity of TsLMW-m1 and TsLMW-m2 genes were verified by prokaryotic expression in E. coli. Our results indicated that two newly cloned TsLMW-m genes could have potential values for wheat quality improvement.

Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante

El objetivo de este estudio fue cuantificar los compuestos fenólicos totales de diferentes granos ancestrales: dos variedades de tef (Eragrostis tef), trigo sarraceno (Fagopyrum esculentum) y trigo espelta (Triticum spelta) por diferentes métodos espectrofotométricos (Folin-Ciocalteu y Fast Blue BB) y comparar con los resultados obtenidos de estudiar la composición fenólica individualizada mediante cromatografía líquida de alta resolución acoplada a un sistema de detección de fotodiodos y espectrometría de masas (HPLC-DAD-MS). También se determinó la actividad antioxidante in vitro de los extractos de los granos ancestrales estudiados por el método TEAC (capacidad antioxidante equivalente de Trolox) y FRAP (poder antioxidante reductor del hierro). El uso de HPLC-DAD-MS permitió identificar un gran número de compuestos fenólicos: compuestos hidroxibenzoicos, hidroxicinámicos, flavonoles, flavonas y flavanoles. Las flavonas fueron la familia de compuestos fenólicos más abundante detectada en las muestras de espelta, teff, blanco y marrón. Sin embargo, en el trigo sarraceno son los flavanoles (64 %). La cuantificación de los compuestos fenólicos por HPLC-DAD-MS parece más oportuna que por los métodos espectrofotométricos. Con respecto a la actividad antioxidante, el trigo sarraceno mostró los valores más altos frente a su capacidad de captar radicales libres y poder reductor en relación a las otras muestras estudiadas, pudiéndose relacionar con su alto contenido en compuestos fenólicos.

Influence of vegetable additives on spelt wheat (Triticum spelta L.) bread quality

The research was performed at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. Bread was baked without additives and enriched with 10% of dried carrot and beetroot powders. The research aim was to investigate and compare the influ­ence of these additives on bread quality. Using standard methods, water content, titratable acidity, fiber and ash quantities were established in baked bread. Crumb porosity, firmness and colour were also evaluated, and bread sensory analyses were carried out. The highest moisture (44.64%) and fiber (2.65% DM) contents were established in the bread with carrot powder, and in the bread with beetroot powder the highest ash content (3.98% DM) was found. The lowest acidity was found in the bread with carrot powder. The highest porosity was found in the bread without additives (52.12%). Vegetable additives reduced bread porosity. The bread with carrot and beetroot additives had a brighter colour. The bread with beet­root powder had the darkest and most intense red crumb, while the bread with carrot powder additive had the brightest yellow colour of the bread crumb. The results of the sensory evaluation of the bread showed that the appearance and bread crumb colour with the addition of beetroot powder was the most acceptable to the evaluators. The bread without additives had the highest scores of the aroma, while the bread with carrot powder had the best taste.