Corina Moisa, Anca Monica Brata, Iulia C Muresan, Felicia Dragan, Ioana Ratiu, Oana Cadar, Anca Becze, Mihai Carbunar, Vlad Dumitru Brata, Alin Cristian Teusdea
Cereals, as the world's most consumed food, face challenges related to nutrient quality due to climate change and increased production impacting soil health. In this study, we investigated the vitamin and mineral content, polyphenols, and antioxidant activity in cereals from Western Romania, analyzing whole and hulled wheat, rye, oat, and soybeans before and after heat treatment. Samples from 2022 crops were processed into dough and subjected to 220 °C for 30 min. The results reveal that, despite efforts to optimize nutrient content, cereals, particularly after heat processing, exhibited lower vitamin and mineral levels than the recommended daily intake...
April 6, 2024: Plants (Basel, Switzerland)