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Your search keyword '"Iversen, Per Ole"' showing total 23 results
Start Over Author "Iversen, Per Ole" Publisher elsevier ltd
23 results on '"Iversen, Per Ole"'

22. Effect of wheat species ( Triticum aestivum vs T. spelta ), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 2. Antioxidant activity, and phenolic and mineral content.

Author

Wang J, Chatzidimitriou E, Wood L, Hasanalieva G, Markelou E, Iversen PO, Seal C, Baranski M, Vigar V, Ernst L, Willson A, Thapa M, Barkla BJ, Leifert C, and Rempelos L

Abstract

There is strong evidence for health benefits from whole-grain wheat consumption and these have been linked to their higher fibre, antioxidant/(poly)phenolic and mineral contents. However, there is still scientific controversy about the relative effect of wheat species ( Triticum aestivum vs T. spelta ) and production methods (conventional vs organic) on the nutritional composition of wheat. The retail survey reported here showed that, the use of spelt varieties and organic production results in significantly higher (between 10 and 64%) levels of phenolics and some minerals in wheat flour. However, the relative effect of removing the outer bran and germ during milling was substantially larger; levels of antioxidant activity, and many phenolic compounds and mineral nutrients were 2-5 times higher in whole-grain than white flour. Organic flour contained higher concentrations of the undesirable metals Al and Ni (12% and 81% respectively), and spelt flour had 28% higher concentrations of the toxic metal Cd., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2020 The Authors. Published by Elsevier Ltd.)

Published
2020
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23. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 3. Pesticide residue content.

Author

Wang J, Hasanalieva G, Wood L, Anagnostopoulos C, Ampadogiannis G, Bempelou E, Kiousi M, Markellou E, Iversen PO, Seal C, Baranski M, Vigar V, Leifert C, and Rempelos L

Abstract

Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2020 The Authors.)

Published
2020
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