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Pregled bibliografske jedinice broj: 638973

A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours


Vinković Vrček, Ivana; Vitali Čepo, Dubravka; Rašić, Dubravka; Peraica, Maja; Žuntar, Irena; Bojić, Mirza; Mendaš, Gordana; Medić-Šarić, Marica
A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours // Food chemistry, 143 (2014), 522-529 doi:10.1016/j.foodchem.2013.08.022 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 638973 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

Autori
Vinković Vrček, Ivana ; Vitali Čepo, Dubravka ; Rašić, Dubravka ; Peraica, Maja ; Žuntar, Irena ; Bojić, Mirza ; Mendaš, Gordana ; Medić-Šarić, Marica

Izvornik
Food chemistry (0308-8146) 143 (2014); 522-529

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Wheat flour; organic; conventional; proteins; minerals; toxic metals; ICP-MS; mycotoxins; zearalenone; ochratoxin A; HPLC

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Javno zdravstvo i zdravstvena zaštita, Farmacija



POVEZANOST RADA


Projekti:
006-0061245-0010 - Glutation S-transferaza i superoksid dizmutaza u etiopatogenezi bolesti (Žuntar, Irena, MZOS ) ( CroRIS)
022-0222148-2135 - Izloženost metalima i njihovi učinci u graviditetu i postnatalnom razdoblju (Piasek, Martina, MZOS ) ( CroRIS)
022-0222148-2142 - Toksični učinci mikotoksina na ljude i životinje (Peraica, Maja, MZOS ) ( CroRIS)
006-0061117-1237 - Biološki aktivni spojevi, metaboliti i QSAR (Medić-Šarić, Marica, MZOS ) ( CroRIS)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb,
Institut za medicinska istraživanja i medicinu rada, Zagreb

Poveznice na cjeloviti tekst rada:

doi dx.doi.org www.sciencedirect.com

Citiraj ovu publikaciju:

Vinković Vrček, Ivana; Vitali Čepo, Dubravka; Rašić, Dubravka; Peraica, Maja; Žuntar, Irena; Bojić, Mirza; Mendaš, Gordana; Medić-Šarić, Marica
A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours // Food chemistry, 143 (2014), 522-529 doi:10.1016/j.foodchem.2013.08.022 (međunarodna recenzija, članak, znanstveni)
Vinković Vrček, I., Vitali Čepo, D., Rašić, D., Peraica, M., Žuntar, I., Bojić, M., Mendaš, G. & Medić-Šarić, M. (2014) A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours. Food chemistry, 143, 522-529 doi:10.1016/j.foodchem.2013.08.022.
@article{article, author = {Vinkovi\'{c} Vr\v{c}ek, Ivana and Vitali \v{C}epo, Dubravka and Ra\v{s}i\'{c}, Dubravka and Peraica, Maja and \v{Z}untar, Irena and Boji\'{c}, Mirza and Menda\v{s}, Gordana and Medi\'{c}-\v{S}ari\'{c}, Marica}, year = {2014}, pages = {522-529}, DOI = {10.1016/j.foodchem.2013.08.022}, keywords = {Wheat flour, organic, conventional, proteins, minerals, toxic metals, ICP-MS, mycotoxins, zearalenone, ochratoxin A, HPLC}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2013.08.022}, volume = {143}, issn = {0308-8146}, title = {A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours}, keyword = {Wheat flour, organic, conventional, proteins, minerals, toxic metals, ICP-MS, mycotoxins, zearalenone, ochratoxin A, HPLC} }
@article{article, author = {Vinkovi\'{c} Vr\v{c}ek, Ivana and Vitali \v{C}epo, Dubravka and Ra\v{s}i\'{c}, Dubravka and Peraica, Maja and \v{Z}untar, Irena and Boji\'{c}, Mirza and Menda\v{s}, Gordana and Medi\'{c}-\v{S}ari\'{c}, Marica}, year = {2014}, pages = {522-529}, DOI = {10.1016/j.foodchem.2013.08.022}, keywords = {Wheat flour, organic, conventional, proteins, minerals, toxic metals, ICP-MS, mycotoxins, zearalenone, ochratoxin A, HPLC}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2013.08.022}, volume = {143}, issn = {0308-8146}, title = {A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours}, keyword = {Wheat flour, organic, conventional, proteins, minerals, toxic metals, ICP-MS, mycotoxins, zearalenone, ochratoxin A, HPLC} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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