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Research article2012Peer reviewed

Is organically produced wheat a source of tocopherols and tocotrienols for health food?

Hussain, Abrar; Larsson, Hans; Olsson, Marie; Kuktaite, Ramune; Grausgruber, Heinrich; Johansson, Eva

Abstract

Forty organically grown spring and winter wheat genotypes were investigated for content and compositions of tocopherol and tocotrienol. The selected genotypes belonged to five different genotypic groups, i.e. landraces, old cultivars, modern cultivars, spelt wheat, and primitive wheat. The total tocochromanols content (21.9-37.3 mg/kg) wheat were in similar ranges as previously reported for conventionally grown wheat. The vitamin E activity varied among the genotypic groups and corresponded to 12-25% of the recommended daily intake. Primitive wheat was found to contain the highest percentage of tocotrienols (74%). Content of tocochromanols and vitamin E activity are known to decrease by heating. Organic wheat is more commonly consumed as whole and sprouted grain when compared to conventional wheat and might therefore be a good source of tocochromanols in health food. The large variation in tocopherols and tocotrienols in the investigated wheat genotypes indicated a great potential for the development of specific wheat genotypes with health promoting properties in future breeding programmes. (C) 2011 Elsevier Ltd. All rights reserved.

Keywords

Antioxidants; Tocochromanols; Organic wheat; Primitive wheat; Spelt; Landraces; Vitamin E; Daily requirements; Triticum spp.

Published in

Food Chemistry
2012, Volume: 132, number: 4, pages: 1789-1795
Publisher: ELSEVIER SCI LTD