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Article

Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces

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Laboratoire GREEN TEAM (LR17AGR01), Institut National Agronomique de Tunisie (INAT), Université de Carthage, 43 Avenue Charles Nicolle, Tunis 1082, Tunisia
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Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Department of Biology, University of Naples Federico II, Via Cinthia 21, 80126 Naples, Italy
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Sannio Tech Consortium, Piazza San G. Moscati 5, 82030 Apollosa, Italy
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Department of Chemical Sciences, University of Naples Federico II, Via Cinthia 26, 80126 Naples, Italy
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Department of Pharmacy, University of Naples Federico II, Via Montesano 49, 80131 Naples, Italy
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Author to whom correspondence should be addressed.
Academic Editors: Donatella Bianca Maria Ficco and Grazia Maria Borrelli
Foods 2022, 11(11), 1545; https://doi.org/10.3390/foods11111545
Received: 13 April 2022 / Revised: 20 May 2022 / Accepted: 20 May 2022 / Published: 25 May 2022
A main reason of the increasing interest in cereal landraces is their potential to offer more diversified and functional staple food. For instance, landraces are an underexploited resource of pigmented varieties, appreciated for the high accumulation of phytochemicals with known health benefits. This study characterized the chemical, functional, and technological features of the bran, semolina, and grains of two durum wheat (Triticum turgidum L. subsp. durum, Desf.) landraces, named ‘Purple’ and ‘Red’ for their grain color, collected in Ethiopia and grown and sold in southern Italy as a niche product. Specifically, we analyzed the protein content, dry gluten, ash, total polyphenols, anthocyanins, proanthocyanidins, and specific phenolic acids. We also evaluated the antioxidant activity using DPPH- and ABTS-based methods. The two landraces had positive nutritional features, such as a high protein content, a rich and composite range of secondary metabolites (which include specific phenolic acids and anthocyanins), and antioxidant activities in all the fractions analyzed. The germplasm under investigation therefore has a well-justified potential to yield functional products and to diversify durum wheat-based foods. View Full-Text
Keywords: durum wheat; diversity; pigmented cereals; phytochemicals; anthocyanins; antioxidant activity; protein; gluten durum wheat; diversity; pigmented cereals; phytochemicals; anthocyanins; antioxidant activity; protein; gluten
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MDPI and ACS Style

Ladhari, A.; Corrado, G.; Rouphael, Y.; Carella, F.; Nappo, G.R.; Di Marino, C.; De Marco, A.; Palatucci, D. Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods 2022, 11, 1545. https://doi.org/10.3390/foods11111545

AMA Style

Ladhari A, Corrado G, Rouphael Y, Carella F, Nappo GR, Di Marino C, De Marco A, Palatucci D. Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods. 2022; 11(11):1545. https://doi.org/10.3390/foods11111545

Chicago/Turabian Style

Ladhari, Afef, Giandomenico Corrado, Youssef Rouphael, Francesca Carella, Giuseppina Rita Nappo, Cinzia Di Marino, Anna De Marco, and Domenico Palatucci. 2022. "Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces" Foods 11, no. 11: 1545. https://doi.org/10.3390/foods11111545

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