期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2015
卷号：10
期号：1-2
页码：23-30
语种：English
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：A need for food that contributes to individual nutrition and health status, and also to the sustainability of the planet, is rising as a consequence of consumer’s awareness of foods nutritional value and origin. This behaviour is mostly expressed through the preference toward organically grown and wholesome food. Science to some extent supports this preference, giving more evidence supporting the benefit of whole food, and indicating that organic might be more nutritious than conventional. However, the question that remains is - is it always better? Thus in this study organic and conventional cereal milling products from Croatian market were randomly selected (namely wheat bran, whole grain, semi-white and white wheat flour, and whole grain corn, oat and rye flour) in order to determine their antioxidant activity (AO), lignans, ferulic acid (FA), total phenolic (TPC) and dietary fibre (DF) content. The research aimed to point out how cereals contribute to the diet with their fibres and bioactives, and to see to what extent consumers can expect organic cereal products to be better source of bioactives than conventional ones when buying from the market. Wheat bran distinguished among chosen products with its high FA, TPC, lignan content, and the strongest AO, especially in case of organic bran. Within whole grains organic corn flour exhibited the strongest AO and the highest TPC (2576 mg FAE kg-1), while organic oat flour was the most abundant in lignans (10064 μg kg-1). Higher content of FA, TPC, and lignans in organic wheat bran and established difference in bioactives between flours from the organic farming compared to conventional do not lead to firm conclusion that consumers can expect organically produced cereals to be superior in all nutrition aspects to conventional, as is often believed. Despite that, interestingly, among analysed nutritional parameters lignans were in all cases higher in organic products and less strong correlated to fibre content, indicating that they could be influenced by farming system. Obtained data highlight the benefit of consuming different wholegrain cereals as an important source of fibres and bioactive compounds, which, with the exception of lignans, are strongly positively correlated to the insoluble fibre content.
