Lipidomic Profiling of Common Wheat Flours from 1891-2010.

ABSTRACT: Wheat lipids are a minor constituent of wheat, with an important influence on its processing properties. While breeding aimed to improve the protein composition of wheat flour, its influence on the lipid composition remains unknown. We therefore analyzed the lipidome of 60 different common wheat (Triticum aestivum) flours representing cultivars registered and grown in Germany from 1891 to 2010. Four different extraction techniques were tested before the application of a semiquantitative, untargeted UHPLC-MS/MS method. The measurements included 16 different lipid classes and 102 different lipid species. Based on the lipid profile, discrimination between old (registered between 1891 to 1950) and modern (1951 to 2010) cultivars was possible. While the lipid class composition remained c

SUBMITTER: Stemler CD 

PROVIDER: S-EPMC11583971 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature