TY  - JOUR
AU  - Takač, Verica
AU  - Toth, Viola
AU  - Rakszegi, Marianna
AU  - Miko, Peter
AU  - Mikić, Sanja
AU  - Mirosavljević, Milan
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3248
AB  - An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety ‘Oberkulmer-Rotkorn’ was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
PB  - Basel : MDPI
T2  - Foods (Basel)
T1  - The influence of farming systems, genotype and their interaction on bioactive compound, protein and starch content of bread and spelt wheat
SP  - 4028
VL  - 11
DO  - 10.3390/foods11244028
ER  - 

@article{
author = "Takač, Verica and Toth, Viola and Rakszegi, Marianna and Miko, Peter and Mikić, Sanja and Mirosavljević, Milan",
year = "2022",
abstract = "An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety ‘Oberkulmer-Rotkorn’ was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.",
publisher = "Basel : MDPI",
journal = "Foods (Basel)",
title = "The influence of farming systems, genotype and their interaction on bioactive compound, protein and starch content of bread and spelt wheat",
pages = "4028",
volume = "11",
doi = "10.3390/foods11244028"
}

Takač, V., Toth, V., Rakszegi, M., Miko, P., Mikić, S.,& Mirosavljević, M.. (2022). The influence of farming systems, genotype and their interaction on bioactive compound, protein and starch content of bread and spelt wheat. in Foods (Basel)
Basel : MDPI., 11, 4028.
https://doi.org/10.3390/foods11244028

Takač V, Toth V, Rakszegi M, Miko P, Mikić S, Mirosavljević M. The influence of farming systems, genotype and their interaction on bioactive compound, protein and starch content of bread and spelt wheat. in Foods (Basel). 2022;11:4028.
doi:10.3390/foods11244028 .

Takač, Verica, Toth, Viola, Rakszegi, Marianna, Miko, Peter, Mikić, Sanja, Mirosavljević, Milan, "The influence of farming systems, genotype and their interaction on bioactive compound, protein and starch content of bread and spelt wheat" in Foods (Basel), 11 (2022):4028,
https://doi.org/10.3390/foods11244028 . .

TY  - CONF
AU  - Toth, Viola
AU  - Takač, Verica
AU  - Sinkovič, Lovro
AU  - Meglič, Vladimir
AU  - Vida, Gyula
AU  - Rakszegi, Marianna
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2659
AB  - Wheat and other cereals are important sources of dietary fibre and antioxidants. Most of the bioactive components are found in the outer layers and aleurone layers of the seed, but also the flour contains some. The major dietary fibre components in the wheat grain are cell wall polysaccharides such as arabinoxylan and β-glucan, which account for about 70% and 20%, respectively, of the total cell wall polysaccharides in the starchy endosperm. Barley and oats are rich in β-glucan, while wheat and rye are richer in arabinoxylan. Arabinoxylan has two forms, i.e. water-soluble (WE) and insoluble (WU) fractions, which differ in their health benefits. Antioxidants (e.g., alkylresorcinol) delay or inhibit oxidation processes. Alkylresorcinol is formed in the organism and acts against free radicals, which are responsible for the cell degradation.
PB  - Tulln an der Donau : Universität für Bodenkultur Wien, Department für Nutzpflanzenwissenschaften, Institut für Pflanzenzüchtung
C3  - Proceedings, 72nd Conference "Plant Breeding for the Green Deal" / Tagungsband der 72. Jahrestagung der Vereinigung  der Pflanzenzüchter und Saatgutkaufleute Österreichs, 22-24 November 2021, Online Conference, Raumberg-Gumpenstein
T1  - Diversity of spelt and common wheat grown under different management based on their bioactive component composition
EP  - 80
SP  - 79
DO  - 10.5281/zenodo.5667799
ER  - 

@conference{
author = "Toth, Viola and Takač, Verica and Sinkovič, Lovro and Meglič, Vladimir and Vida, Gyula and Rakszegi, Marianna",
year = "2022",
abstract = "Wheat and other cereals are important sources of dietary fibre and antioxidants. Most of the bioactive components are found in the outer layers and aleurone layers of the seed, but also the flour contains some. The major dietary fibre components in the wheat grain are cell wall polysaccharides such as arabinoxylan and β-glucan, which account for about 70% and 20%, respectively, of the total cell wall polysaccharides in the starchy endosperm. Barley and oats are rich in β-glucan, while wheat and rye are richer in arabinoxylan. Arabinoxylan has two forms, i.e. water-soluble (WE) and insoluble (WU) fractions, which differ in their health benefits. Antioxidants (e.g., alkylresorcinol) delay or inhibit oxidation processes. Alkylresorcinol is formed in the organism and acts against free radicals, which are responsible for the cell degradation.",
publisher = "Tulln an der Donau : Universität für Bodenkultur Wien, Department für Nutzpflanzenwissenschaften, Institut für Pflanzenzüchtung",
journal = "Proceedings, 72nd Conference "Plant Breeding for the Green Deal" / Tagungsband der 72. Jahrestagung der Vereinigung  der Pflanzenzüchter und Saatgutkaufleute Österreichs, 22-24 November 2021, Online Conference, Raumberg-Gumpenstein",
title = "Diversity of spelt and common wheat grown under different management based on their bioactive component composition",
pages = "80-79",
doi = "10.5281/zenodo.5667799"
}

Toth, V., Takač, V., Sinkovič, L., Meglič, V., Vida, G.,& Rakszegi, M.. (2022). Diversity of spelt and common wheat grown under different management based on their bioactive component composition. in Proceedings, 72nd Conference "Plant Breeding for the Green Deal" / Tagungsband der 72. Jahrestagung der Vereinigung  der Pflanzenzüchter und Saatgutkaufleute Österreichs, 22-24 November 2021, Online Conference, Raumberg-Gumpenstein
Tulln an der Donau : Universität für Bodenkultur Wien, Department für Nutzpflanzenwissenschaften, Institut für Pflanzenzüchtung., 79-80.
https://doi.org/10.5281/zenodo.5667799

Toth V, Takač V, Sinkovič L, Meglič V, Vida G, Rakszegi M. Diversity of spelt and common wheat grown under different management based on their bioactive component composition. in Proceedings, 72nd Conference "Plant Breeding for the Green Deal" / Tagungsband der 72. Jahrestagung der Vereinigung  der Pflanzenzüchter und Saatgutkaufleute Österreichs, 22-24 November 2021, Online Conference, Raumberg-Gumpenstein. 2022;:79-80.
doi:10.5281/zenodo.5667799 .

Toth, Viola, Takač, Verica, Sinkovič, Lovro, Meglič, Vladimir, Vida, Gyula, Rakszegi, Marianna, "Diversity of spelt and common wheat grown under different management based on their bioactive component composition" in Proceedings, 72nd Conference "Plant Breeding for the Green Deal" / Tagungsband der 72. Jahrestagung der Vereinigung  der Pflanzenzüchter und Saatgutkaufleute Österreichs, 22-24 November 2021, Online Conference, Raumberg-Gumpenstein (2022):79-80,
https://doi.org/10.5281/zenodo.5667799 . .

TY  - JOUR
AU  - Takač, Verica
AU  - Toth, Viola
AU  - Rakszegi, Marianna
AU  - Mikić, Sanja
AU  - Mirosavljević, Milan
AU  - Kondić-Špika, Ankica
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2090
AB  - The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
PB  - Basel : MDPI
T2  - Foods
T1  - Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
IS  - 1
VL  - 10
DO  - 10.3390/foods10010156
ER  - 

@article{
author = "Takač, Verica and Toth, Viola and Rakszegi, Marianna and Mikić, Sanja and Mirosavljević, Milan and Kondić-Špika, Ankica",
year = "2021",
abstract = "The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production",
number = "1",
volume = "10",
doi = "10.3390/foods10010156"
}

Takač, V., Toth, V., Rakszegi, M., Mikić, S., Mirosavljević, M.,& Kondić-Špika, A.. (2021). Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. in Foods
Basel : MDPI., 10(1).
https://doi.org/10.3390/foods10010156

Takač V, Toth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. in Foods. 2021;10(1).
doi:10.3390/foods10010156 .

Takač, Verica, Toth, Viola, Rakszegi, Marianna, Mikić, Sanja, Mirosavljević, Milan, Kondić-Špika, Ankica, "Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production" in Foods, 10, no. 1 (2021),
https://doi.org/10.3390/foods10010156 . .