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Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations

Author:
Beleggia, Romina, Fragasso, Mariagiovanna, Miglietta, Franco, Cattivelli, Luigi, Menga, Valeria, Nigro, Franca, Pecchioni, Nicola, Fares, Clara
Source:
Food chemistry 2018 v.242 pp. 53-61
ISSN:
0308-8146
Subject:
atomic absorption spectrometry, calcium, carbon dioxide, dietary recommendations, durum wheat, free air carbon dioxide enrichment, genotype, iron, magnesium, manganese, mineral content, minerals, molybdenum, pasta, zinc
Abstract:
The concentrations of 10 minerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO2 enrichment conditions, and in four of their derived pasta samples, using inductively coupled plasma mass spectrometry. Compared to ambient CO2 (400ppm; AMB), under elevated CO2 (570ppm; ELE), the micro-element and macro-element contents showed strong and significant decreases in the grain: Mn, −28.3%; Fe, −26.7%; Zn, −21.9%; Mg, −22.7%; Mo, −40.4%; K, −22.4%; and Ca, −19.5%. These variations defined the 12 genotypes as sensitive or non-sensitive to ELE. The pasta samples under AMB and ELE showed decreased mineral contents compared to the grain. Nevertheless, the contributions of the pasta to the recommended daily allowances remained relevant, also for the micro-elements under ELE conditions (range, from 18% of the recommended daily allowance for Zn, to 70% for Mn and Mo).