A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours
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- 作者：Ivana Vinkovi? Vr?ek ; Dubravka Vitali ?epo ; Dubravka Ra?i? ; Maja Peraica ; Irena ?untar ; Mirza Boji? ; Gordana Menda? ; Marica Medi?-?ari?
- 关键词：Wheat flour ; Organic ; Conventional ; Proteins ; Minerals ; Toxic metals ; ICP-MS ; Mycotoxins ; Zearalenone ; Ochratoxin A ; HPLC
- 刊名：Food Chemistry
- 出版年：2014
- 出版时间：15 January, 2014
- 年：2014
- 卷：143
- 期：Complete
- 页码：522-529
- 全文大小：828 K
文摘
Growing interest in organic agriculture has prompted this study aiming to evaluate nutritional content of wheat flours originating from organic and conventional production systems. Obtained results showed that organic samples had significantly lower protein content and lower levels of Ca, Mn and Fe compared to conventional samples. Protein digestibility and levels of K, Zn and Mo were significantly higher in organic than in conventional wheat flours. Regarding undesirable metals, significantly higher levels of As and Cd were found in conventional compared to organic wheat flours. Although the mean concentrations of zearalenone and ochratoxin A were higher in conventional than in organic flours, this difference was not significant. This study revealed that organic agriculture has the potential to yield products with some relevant improvements in terms of high quality proteins and microelements contents, while the reduction in contamination with toxic elements and mycotoxins may be accomplished.