Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties - A Survey in Hungary

Cereal Research Communications (Impact Factor: 0.61). 06/2014; Preprint version. DOI: 10.1556/CRC.2013.0059


Wheat-based food has great importance in human nutrition: in European countries they provide 20-30 % of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate how many percentage of the daily micronutrient requirements can be covered by wheat-based products. In this study, copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), selenium (Se) and zinc (Zn) contents of 13 commercial wheat flour products, and the white flour and wholemeal of 24 winter type bread wheat varieties were studied to estimate the nutritional value of these products. All investigated samples were produced in Hungary. Significant variation was revealed in the case of all mineral elements in the different brands of wheat flours. Generally, the white flour enriched with germ showed higher mineral contents than the average values of normal white flours. Furthermore, the wholemeal has higher Cu, Fe, Mn and Zn, but not higher Se contents than the white flours. Mo content was also higher in some brands of white flour than in wholemeal.
The investigated winter wheat varieties showed significant differences in the case of Fe, Mn, Se and Zn contents, but none of the varieties showed outstandingly high micronutrient content. The milling process – as it was expected - reduces the concentrations of four elements (Fe 33%; Mn 88%; Zn 71%; Cu 44%); however, the Se and Mo concentrations were not affected significantly. Using the average micronutrient content in the wholemeal of varieties, the daily Mn and Fe requirement can be covered by the consumption of about 250 g wholemeal. Additionally, the daily Mo requirement could be met by the daily consumption of 140-190 g of commercial white or wholemeal flour.

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Available from: András Ferenc Bálint, Jan 30, 2014
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    ABSTRACT: Inductively coupled plasma mass spectrometry (ICP-MS) equipped with dynamic reaction cell (DRC) was optimized for Se determination in commercial wheat flour and bread. Using O-2 as a reaction gas the determination of Se as SeO was achieved, thus eliminating the polyatomic interferences that affect the determination of the most abundant Se isotopes. The method was applied for the determination of Se concentration in Bulgarian commercial flours and breads. The determined concentrations were in the range from 20 to 40 ng g(-1) much lower than necessary to cover the recommended daily human intake.
    No preview · Article · Jan 2015 · Comptes rendus de l'Académie bulgare des sciences: sciences mathématiques et naturelles