Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 3, Pages 708-716Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf403331p
Keywords
wheat; iron; zinc; speciation; phytic acid; nicotianamine; deoxymugenic acid
Funding
- Biotechnology and Biological Sciences Research Council of the UK
- Harvest Plus Project 8055
- Biotechnological and Biological Sciences Research Council (BBSRC)
- BBSRC [BBS/E/C/00005197, BBS/E/C/00005206] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BBS/E/C/00005206, BBS/E/C/00005197] Funding Source: researchfish
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This study aimed to determine differences among wheat cultivars in the distribution and speciation of Fe and Zn in grain milling fractions. Cultivars with higher Fe and Zn concentrations in the wholemeal flour were found to contain higher concentrations in the white flour. Soluble Fe and Zn were extracted and analyzed by size exclusion-inductively coupled plasma mass spectrometry. Fe speciation varied between milling fractions with a low molecular weight (LMW) complex likely to be Fe- deoxymugenic acid/nicotianamine being the predominant extractable Fe species in white flour, accounting for approximately 85% of the extractable Fe. Bran fractions had a lower amount of LMW-Fe form but more as soluble Fe phytate and an unidentified high molecular weight peak. In the white flour fraction soluble Zn was found to be present mainly as a LMW peak likely to be Zn-nicotianamine complex. Soluble Fe-phytate was found in the white flour fraction of a high-Fe cultivar but not in a low-Fe cultivar.
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