Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement
This study explores the variability of arabinoxylans (AX), alkylresorcinols (AR), and ferulic acid (FA) in whole wheat flour (WWF) and refined flour (RF) from 81 representative Chinese wheat varieties, with a focus on implications for wheat quality improvement and breeding. Total AX in RF ranged fro...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2025
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/179218 |
| _version_ | 1855537105575346176 |
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| author | Gong, Xue Chen, Tiantian Tian, Yuanyuan Zhang, Yan Ibba, Maria Itria Wang, Changhai Zhonghu, He Chen, Feng Tian, Wenfei |
| author_browse | Chen, Feng Chen, Tiantian Gong, Xue Ibba, Maria Itria Tian, Wenfei Tian, Yuanyuan Wang, Changhai Zhang, Yan Zhonghu, He |
| author_facet | Gong, Xue Chen, Tiantian Tian, Yuanyuan Zhang, Yan Ibba, Maria Itria Wang, Changhai Zhonghu, He Chen, Feng Tian, Wenfei |
| author_sort | Gong, Xue |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study explores the variability of arabinoxylans (AX), alkylresorcinols (AR), and ferulic acid (FA) in whole wheat flour (WWF) and refined flour (RF) from 81 representative Chinese wheat varieties, with a focus on implications for wheat quality improvement and breeding. Total AX in RF ranged from 12.60 to 21.55 mg/g, while FA ranged from 90.0 to 156.1 µg/g, demonstrating significant variation across genotypes. ARs were detected only in WWF, reaffirming their role as biomarkers of whole wheat. Strong correlations between AX levels in WWF and RF (r = 0.86, P < 0.001 for WE-AX; r = 0.60, P < 0.001 for TOT-AX) indicate that high-AX wheat varieties can enhance the nutritional quality of both flour types. These findings underscore the genetic potential for developing wheat varieties with improved AX and FA profiles, offering breeders a path to optimize nutritional and functional traits while meeting consumer preferences for refined flour products. These findings offer valuable insights into the genetic and compositional variability of wheat, which could guide breeding efforts aimed at improving wheat quality and meeting diverse consumer needs. |
| format | Journal Article |
| id | CGSpace179218 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1792182025-12-22T22:31:25Z Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement Gong, Xue Chen, Tiantian Tian, Yuanyuan Zhang, Yan Ibba, Maria Itria Wang, Changhai Zhonghu, He Chen, Feng Tian, Wenfei xylans alkylresorcinols phenolic acids wheat quality This study explores the variability of arabinoxylans (AX), alkylresorcinols (AR), and ferulic acid (FA) in whole wheat flour (WWF) and refined flour (RF) from 81 representative Chinese wheat varieties, with a focus on implications for wheat quality improvement and breeding. Total AX in RF ranged from 12.60 to 21.55 mg/g, while FA ranged from 90.0 to 156.1 µg/g, demonstrating significant variation across genotypes. ARs were detected only in WWF, reaffirming their role as biomarkers of whole wheat. Strong correlations between AX levels in WWF and RF (r = 0.86, P < 0.001 for WE-AX; r = 0.60, P < 0.001 for TOT-AX) indicate that high-AX wheat varieties can enhance the nutritional quality of both flour types. These findings underscore the genetic potential for developing wheat varieties with improved AX and FA profiles, offering breeders a path to optimize nutritional and functional traits while meeting consumer preferences for refined flour products. These findings offer valuable insights into the genetic and compositional variability of wheat, which could guide breeding efforts aimed at improving wheat quality and meeting diverse consumer needs. 2025-08 2025-12-22T22:31:24Z 2025-12-22T22:31:24Z Journal Article https://hdl.handle.net/10568/179218 en Limited Access Elsevier Gong, X., Chen, T., Tian, Y., Zhang, Y., Ibba, M. I., Wang, C., He, Z., Chen, F., & Tian, W. (2025). Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: Insights for wheat quality improvement. Journal of Food Composition and Analysis, 144, 107760. https://doi.org/10.1016/j.jfca.2025.107760 |
| spellingShingle | xylans alkylresorcinols phenolic acids wheat quality Gong, Xue Chen, Tiantian Tian, Yuanyuan Zhang, Yan Ibba, Maria Itria Wang, Changhai Zhonghu, He Chen, Feng Tian, Wenfei Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title | Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title_full | Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title_fullStr | Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title_full_unstemmed | Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title_short | Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement |
| title_sort | variability of arabinoxylan and phytochemicals in refined and whole wheat flour insights for wheat quality improvement |
| topic | xylans alkylresorcinols phenolic acids wheat quality |
| url | https://hdl.handle.net/10568/179218 |
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