Variation in the content of dietary fiber and components thereof in wheats in the healthgrain diversity screen

Kurt Gebruers, Emmie Dornez, Danuta Boros, Anna Fraś, Wioletta Dynkowska, Zoltan Bedo, Mariann Rakszegi, Jan A. Delcour, Christophe M. Courtin

Research output: Contribution to journalArticle

139 Citations (Scopus)


Within the HEALTHGRAIN diversity screening program, the variation in the content of dietary fiber and components thereof in different types of wheat was studied. The wheat types were winter (131 varieties) and spring (20 varieties) wheats (both Triticum aestivum L, also referred to as common wheats), durum wheat (Triticum durum Desf., 10 varieties), spelt wheat (Triticum spelta L, 5 varieties), einkorn wheat (T. monococcum L, 5 varieties), and emmer wheat (Triticum dicoccum Sehübler, 5 varieties). Common wheats contained, on average, the highest level of dietary fiber [11.5-18.3% of dry matter (dm)], whereas einkorn and emmer wheats contained the lowest level (7.2-12.8% of dm). Intermediate levels were measured in durum and spelt wheats (10.7-15.5% of dm). Also, on the basis of the arabinoxylan levels in bran, the different wheat types could be divided this way, with ranges of 12.7-22.1% of dm for common wheats, 6.1-14.4% of dm for einkorn and emmer wheats, and 10.9-13.9% of dm for durum and spelt wheats. On average, bran arabinoxylan made up ca. 29% of the total dietary fiber content of wheat. In contrast to what was the case for bran, the arabinoxylan levels in flour were comparable between the different types of wheat. For wheat, in general, they varied between 1.35 and 2.75% of dm. Einkorn, emmer, and durum wheats contained about half the level of mixed-linkage β-glucan (0.25-0.45% of dm) present in winter, spring, and spelt wheats (0.50-0.95% of dm). All wheat types had Klason lignin, the levels of which varied from 1.40 to 3.25% of dm. The arabinoxylan contents in bran and the dietary fiber contents in wholemeal were inversely and positively related with bran yield, respectively. Aqueous wholemeal extract viscosity, a measure for the level of soluble dietary fiber, was determined to large extent by the level of waterextractable arabinoxylan. In conclusion, the present study revealed substantial variation in the contents of dietary fiber and constituents thereof between different wheat types and varieties.

Original languageEnglish
Pages (from-to)9740-9749
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Issue number21
Publication statusPublished - Nov 12 2008


  • Arabinoxylan
  • Dietary fiber
  • Lignin
  • Polysaccharide
  • Wheat
  • β-glucan

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Variation in the content of dietary fiber and components thereof in wheats in the healthgrain diversity screen'. Together they form a unique fingerprint.

  • Cite this