2026-08-16T17:29:56Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/74202023-08-27T03:37:34Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Ciudad Mulero, María author Matallana González, María Cruz author Callejo, Mª Jesús author Carrillo, José M. author Morales Gómez, Patricia author Fernández Ruiz, Virginia author 2021-05-08 Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not. 2073-4395 10.3390/agronomy11010108 https://hdl.handle.net/20.500.14352/7420 https://doi.org/10.3390/agronomy11010108 Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims