Page 110 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
th
BIOLOGICAL AVAILABILITY OF ZINC, IRON AND MANGANESE IN THE TRITICUM
DICOCCON (SCHRANK) SCHÜBL. GRAIN
Elena Kuznetsova , Gunesh Nasrullaeva , Elena Kuznetsova
2
1
1
1 Orel State University named after I.S. Turgenev, Orel, Russian Federation;
E-mail.: elkuznetcova@yandex.ru
2 Azerbaijan State Economic University, Baku, Azerbaijan

Organic products are very popular in many countries around the world. To create such
products, it is proposed to use the grain of an undeservedly forgotten type of wheat Triticum
dicoccon (Schrank) Schübl. It is known that spelled grain contains more minerals than
traditional types of wheat. The purpose of this study was to study the content of Zn, Fe, and
Mn in the wheat grain Triticum dicoccon and the biological availability of chemical elements.
The object of the study is the grain Triticum dicoccon var. Dicoccum selected on the
Absheron Peninsula in the Republic of Azerbaijan in 2018. The determination of the mineral
composition of the grain was carried out after dry ashing of samples by the atomic absorption
method on a Hitachi-180-80 instrument. Bioavailability was judged by the accumulation of
chemical elements in the indicator organ of animals – the liver.
It was established that the content of mineral elements in the Triticum dicoccon grain is
Zn – 18.2, Fe – 44.8, Mn – 28.5 mg/kg. Dense multilayer shells and a high concentration of
phytic acid were found in the Triticum dicoccon grain, compared with traditional raw
materials for the production of grain food products. Phytic acid with mineral elements forms
phytates, reducing the availability of nutrients. To modify the structure of the dense shells of
grain and increase the availability of mineral compounds at the stage of soaking the grains, an
enzyme preparation based on phytase F 4.2B, produced by Penicillium canescens, was used.
The composition of the enzyme preparation includes a complex of enzymes:
cellobiohydrolase, β-glucanase, xylanase, and phytase. To maintain the pH of the medium 4.5
used citrate buffer. The rational dose of the drug was established experimentally and
amounted to 0.12 % by weight of the dry substances of the grain, the duration of soaking was
10 hours at a temperature of 50 °C. After fermentation, the grain was washed with water for
10 minutes. Then, the feeding of Triticum dicoccon grain in the composition of the main diet to
clinically healthy male Wistar rats was performed for a month. Animals were kept in vivarium
conditions in accordance with the principles of good laboratory practice GLP in conditions
controlled by temperature, humidity, light, and bacterial purity. After a two-week quarantine
with the permission of the veterinarian, the animals were randomized into 4 groups (n = 5 in
the group). The first group acted as a control — received non-fermented grain Triticum
dicoccon, the second group received fermented grain. The organs of experimental animals on
the content of mineral elements in them were studied. The control rats liver contained Zn
23.8, Fe84.9, Mn 0.74 mg/kg, in the liver of experimental animals – Zn 34.4, Fe 95.2, Mn
0.85 mg/kg.
The results show that the fermentation of grain contributed to an increase in the
bioavailability of the studied mineral elements. Therefore, this process should be carried out
for the preparation of Triticum dicoccon grains in the production of cereal food products in
order to increase their nutritional value.

Keywords: Triticum dicoccon, grain, zinc, iron, manganese, bioavailability.
Acknowledgments
This work was supported by Slovak Academic Information Agency.

|110 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
th
September 11–13, 2019