Nutritional properties of einkorn wheat (Triticum monococcum L.)
2013/09/11 by Alyssa Hidalgo, Andrea Brandolini · 25 citations
Medicine · Agricultural and Biological Sciences · Nursing · #Celiac Disease Research and Management #Wheat and Barley Genetics and Pathology #Microbial Metabolites in Food Biotechnology
paper · doi:10.1002/jsfa.6382
Abstract
The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), a staple food of early farmers for many thousand years, today is cropped only in small areas of the Mediterranean region and continental Europe. Increasing attention to the nutritional quality of foods has fostered renewed interest in this low-impact crop. The reappraisal of einkorn quality evidenced that this ancient wheat has some dietary advantages over polyploid wheats. Einkorn wholemeal is poor in dietary fibre but rich in proteins, lipids (mostly unsaturated fatty acids), fructans and trace elements (including zinc and iron). The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats. Conversely, einkorn has relatively low bound polyphenol content and high polyphenol oxidase activity. In spite of eliciting weaker toxic reactions than other Triticum species, einkorn is not suitable for coeliacs. Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.
Citations
Cited by
- Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. [europepmc]
- Geographic differentiation of domesticated einkorn wheat and possible Neolithic migration routes. [europepmc]
- Characterization and Discrimination of Ancient Grains: A Metabolomics Approach. [europepmc]
- Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. [europepmc]
- In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model. [europepmc]
- Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones. [europepmc]
- Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. [europepmc]
- Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. [europepmc]
- Integrating Omics and Gene Editing Tools for Rapid Improvement of Traditional Food Plants for Diversified and Sustainable Food Security. [europepmc]
- The 10,000-Year Success Story of Wheat! [europepmc]
- Introducing Beneficial Alleles from Plant Genetic Resources into the Wheat Germplasm. [europepmc]
- The Impact of Cereal Grain Composition on the Health and Disease Outcomes. [europepmc]
- Diploid Wheats: Are They Less Immunogenic for Non-Celiac Wheat Sensitive Consumers? [europepmc]
- Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour. [europepmc]
- Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. [europepmc]
- Modification of the Nutritional Quality and Oxidative Stability of Lupin ( Lupinus mutabilis Sweet) and Sacha Inchi ( Plukenetia volubilis L.) Oil Blends. [europepmc]
- The Role of Alternative Crops in an Upcoming Global Food Crisis: A Concise Review. [europepmc]
- Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. [europepmc]
- Intrinsic Allergenicity Potential of Salt-Soluble Protein Extracts from the Diploid, Tetraploid and Hexaploid Wheats: Validation Using an Adjuvant-Free Mouse Model. [europepmc]
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process. [europepmc]
- Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc. [europepmc]
- Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars. [europepmc]
- A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment. [europepmc]
- In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat ( Tiriticum monococcum L.) flour. [europepmc]
- Impact of different milling techniques towards vitamin D 3 fortification in wheat flour. [europepmc]
Related