Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen
Andersson, Annica A M × Andersson, Roger Piironen, Vieno Lampi, Anna-Maija Nyström, Laura Boros, Danuta Fraś, Anna Gebruers, Kurt Courtin, Christophe Delcour, Jan Rakszegi, Mariann Bedo, Zoltan Ward, Jane L Shewry, Peter R Man, Per #
Applied Science Publishers
Food Chemistry vol:136 issue:3-4 pages:1243-1248
A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total dietary fibre (TDF) content and composition, including fructan (11.5-15.5%). Correlations between the dietary fibre components, associated bioactive components (e.g. tocols, sterols, phenolic acids and folates) and agronomic properties previously determined on the same samples were found with multivariate analysis (PCA). Samples from the same countries had similar characteristics. The first PC described variation in components concentrated in the starchy endosperm (e.g. starch, β-glucan and fructan) and the dietary fibre components concentrated in the bran (e.g. TDF, arabinoxylan and cellulose). The second PC described the variation in kernel weight and other bran components such as alkylresorcinols, tocols and sterols. Interestingly, there was no correlation among these different groups of bran components, which reflected their concentration in different bran tissues. The results are of importance for plant breeders who wish to develop varieties with health-promoting effects.