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Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars

¹Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. ²Corresponding author. Phone: +48-81-4623327. Fax: +48-81-4623324. E-mail: michal.swieca@up.lublin.pl ³Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280, Lublin, Poland. ⁴Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland. ⁵Department of Agricultural Ecology, University of Life Sciences, Akademicka 15, 20-950, Lublin, Poland.

Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%). Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ability to inhibit xanthine oxidase activity (XOI) differed significantly between studied cultivars. The results, correlated with flavonoids content (r = 0.522), were found in the order Schwabenspelz > Schwabenkorn ≈ Oberkulmer Rotkorn > Ostro ≈ Ceralio > Spelt I.N.Z.). Simulated digestion significantly released phenolics and flavonoids from all samples; however, no simple relationships between phenolics and XOI were found.