Effect of ozonation on microbiological and chemical traits of wheat grain  

https://doi.org/10.17221/655/2015-PSECitation:Woźniak A., Nowakowicz-Dębek B., Stępniowska A., Wlazło Ł. (2016): Effect of ozonation on microbiological and chemical traits of wheat grain  . Plant Soil Environ., 62: 552-557.
download PDF
Ozone, as a strong oxidative agent, is used to eradicate microbial, but this treatment affects also the quality of grain. The objective of this study was to evaluate the effect of ozonation of winter wheat grain harvested in different cropping and tillage systems on the number and composition of fungi colonizing grain surface and on the contents of total-phosphorus (P), phytate-P and phenolic acids. Wheat was sown in a two-factor experiment established with the method of randomized sub-blocks. The first order factor included cropping systems: (a) crop rotation and (b) monoculture, whereas the second order factor included tillage systems: (1) conventional (CT); (2) reduced (RT); and (3) herbicide. Ozonation significantly reduced the count of fungi on the surface of grain, especially on the grain harvested from wheat monoculture. In addition, it increased the content of phytate-P but decreased the content of total-P. A higher total-P content was determined in the grain harvested from monoculture than from crop rotation, whereas phytate-P content in the grain from crop rotation was higher than from monoculture. The ozonated grain harvested from CT plots was characterized by a higher content of phytate-P and a lower content of total-P, compared to the non-ozonated grain. Ozonation also increased the content of phenolic acids in the grain, especially in that harvested from the RT system.  
Dragicevic Vesna, Sredojevic Slobodanka, Peric Vesna, Nisavic Anika, Srebric Mirjana (2011): Validation study of a rapid colorimetric method for the determination of phytic acid and inorganic phosphorus from seeds. Acta periodica technologica, , 11-21  https://doi.org/10.2298/APT1142011D
Dubois Michel, Canadas Delphine, Despres-Pernot Anne-Gaëlle, Coste Christian, Pfohl-Leszkowicz Annie (2008): Oxygreen Process Applied on Nongerminated and Germinated Wheat: Role of Hydroxamic Acids. Journal of Agricultural and Food Chemistry, 56, 1116-1121  https://doi.org/10.1021/jf0725528
Farmakopea Polska (2010): The Office for Registration of Medicinal Products, Medical Devices and Biocidal Products. Warszawa. (In Polish)
İbanoǧlu Şenol (2001): Influence of tempering with ozonated water on the selected properties of wheat flour. Journal of Food Engineering, 48, 345-350  https://doi.org/10.1016/S0260-8774(00)00177-1
IUSS Working Group WRB (2006): World Reference Base for Soil Resources 2006. World Soil Resources Reports No. 103. Rome, FAO, 132.
Jouany Jean Pierre (2007): Methods for preventing, decontaminating and minimizing the toxicity of mycotoxins in feeds. Animal Feed Science and Technology, 137, 342-362  https://doi.org/10.1016/j.anifeedsci.2007.06.009
Kahforoushan D., Chitsaz M., Adeli S. (2005): Use of ozone in food industrial of Iran. Iranian Journal of Chemical Engineering, 4: 54–60.
Kells Stephen A, Mason Linda J, Maier Dirk E, Woloshuk Charles P (2001): Efficacy and fumigation characteristics of ozone in stored maize. Journal of Stored Products Research, 37, 371-382  https://doi.org/10.1016/S0022-474X(00)00040-0
Kholodova E.A. (2011): The improvement of wheat flour ozonation technology for the bakery goods production. [Ph.D. thesis]. Kyiv, National University of Food Technology of the Ministry of Education, Youth and Sports of Ukraine, 20. (In Ukrainian)
KIM JIN-GAB, YOUSEF AHMED E., DAVE SANDHYA (1999): Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review. Journal of Food Protection, 62, 1071-1087  https://doi.org/10.4315/0362-028X-62.9.1071
Kumar Vikas, Sinha Amit K., Makkar Harinder P.S., Becker Klaus (2010): Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120, 945-959  https://doi.org/10.1016/j.foodchem.2009.11.052
Latta M., Eskin M. (1980): A simple and rapid colorimetric method for phytate determination. Journal of Agricultural and Food Chemistry, 28, 1313-1315  https://doi.org/10.1021/jf60232a049
Loewus F.A. (2002): Biosynthesis of phytate in food grains and seeds. In: Reddy N.R., Sathe S.K. (eds.): Food Phytates. Boca Raton, CRC Press, 53–61.
Mariotti M., Pagani M.A., Lucisano M. (2006): Starch damage: An interesting index for the determination of wheat flour quality. Tecnica Molitoria, 57: 397–403.
Mendez F, Maier D.E, Mason L.J, Woloshuk C.P (2003): Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research, 39, 33-44  https://doi.org/10.1016/S0022-474X(02)00015-2
Nowakowicz-Dębek B., Bojarczyk M., Krukowski H., Misztal-Majewska B., Wlazło Ł., Trawińska B. (2013): Ozone disinfection of feed wheat. Annales Universitatis Mariae Curie-Skłodowska, Sectio EE: Zootechica, 31: 43–48.
Sandberg Ann-Sofie (2002): Bioavailability of minerals in legumes. British Journal of Nutrition, 88, 281-  https://doi.org/10.1079/BJN/2002718
Struik P.C., Bonciarelli F. (1997): Resource use at the cropping system level. Developments in Crop Science, 25: 179–189.
Watanabe T. (2002): Pictorial Atlas of Soil and Seed Fungi. Boca Raton, CRS Press LLC, 486.
Woźniak A. (2001): Studies on the yielding, weed infestation and state of health of spring triticale, spring wheat and spring barley in crop rotations and short-term monoculture on soil rendzina central eastern Lublin region. Lublin, Monograph 247, Agricultural University of Lublin, 127. (In Polish)
Woźniak A., Makarski B. (2013): Content of minerals, total protein and wet gluten in grain of spring wheat depending on cropping systems. Journal of Elementology, 18: 297–305.
Woźniak A., Soroka M., Stępniowska A., Makarski B. (2014): Chemical composition of spring barley (Hordeum vulgare L.) grain cultivated in various tillage systems. Journal of Elementology, 19: 597–606.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti