Codină Georgiana Gabriela, Ursachi Florin, Dabija Adriana, Paiu Sergiu, Rumeus Iurie, Leatamborg Svetlana, Lupascu Galina, Stroe Silviu-Gabriel, Ghendov-Mosanu Aliona
Faculty of Food Engineering, "Stefan cel Mare" University, 720229 Suceava, Romania.
Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.
Molecules. 2025 Mar 10;30(6):1233. doi: 10.3390/molecules30061233.
The quality characteristics of seven triticale grain varieties were determined by different physiochemical analyses. For this purpose, the content of protein, wet gluten, fat, ash, moisture, carbohydrates, test weight, and thousand-kernel mass; mineral elements Ca, Na, Zn, Fe, and Cu; and total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity (DPPH assay), and phenolic profile (4-hydroxybenzoic acid, vanillic acid, caffeic acid, chlorogenic acid, -coumaric acid, and rosmarinic acid) were analyzed. Also, Fourier transform infrared spectroscopy (FT-IR) was used to evaluate the quality parameters of triticale grains. According to the chemical data obtained, all triticale varieties may be used for breadmaking. A high variability was obtained among triticale varieties for mineral elements and antioxidant compounds. The highest values were recorded for Ca, followed by Fe, Na, Zn, and Cu. The TPC, TFC, DPPH, and phenolic compounds of the analyzed triticale samples increased with the increasing temperature used in the extraction method. Generally, the highest value for phenolic acid was obtained by -coumaric acid followed by rosmarinic acid, caffeic acid, 4-hydroxybenzoic acid, vanillic acid, and chlorogenic acid. Principal component analysis of triticale cultivars related to their physicochemical data showed close association between some varieties such as Costel; Ingen 54, Ingen 35, Ingen 33, and Ingen 93, and Ingen 40; and Fanica varieties.
通过不同的理化分析确定了七个小黑麦品种的品质特性。为此，分析了蛋白质、湿面筋、脂肪、灰分、水分、碳水化合物、容重和千粒重的含量；矿物质元素钙、钠、锌、铁和铜；以及总酚含量（TPC）、总黄酮含量（TFC）、自由基清除活性（DPPH测定）和酚类物质谱（4-羟基苯甲酸、香草酸、咖啡酸、绿原酸、对香豆酸和迷迭香酸）。此外，还使用傅里叶变换红外光谱（FT-IR）来评估小黑麦籽粒的品质参数。根据获得的化学数据，所有小黑麦品种都可用于制作面包。小黑麦品种在矿物质元素和抗氧化化合物方面存在很大差异。钙的含量最高，其次是铁、钠、锌和铜。分析的小黑麦样品的TPC、TFC、DPPH和酚类化合物随着提取方法中使用的温度升高而增加。一般来说，酚酸含量最高的是对香豆酸，其次是迷迭香酸、咖啡酸、4-羟基苯甲酸、香草酸和绿原酸。对与理化数据相关的小黑麦品种进行主成分分析，结果显示一些品种之间存在密切关联，如Costel品种；Ingen 54、Ingen 35、Ingen 33和Ingen 93品种，以及Ingen 40品种；还有Fanica品种。
