The betaine content in common cereal-based and gluten-free food from local origin

Abstract

In this study, betaine content in cereal grains, cereal-based products, gluten-free grains and products of mainly local origin was surveyed. Estimates of betaine are currently a topic of considerable interest. The principal physiologic role of betaine is as an osmolyte and methyl donor. Inadequate dietary intake of methyl groups causes hypomethylation in many metabolic pathways which leads to alterations in liver metabolism and consequently, may contribute to numerous diseases such as coronary, cerebral, hepatic and vascular. Cereals are the main sources of betaine in human diet. Results showed that betaine content in grains is variable. Spelt grain was found to be a richer source of betaine (1848 g/g DM) than that of common wheat (532 g/g DM). Gluten-free ingredients and products were mainly low in betaine (<150 g/g DM). Amaranth grain is a remarkable gluten-free source of betaine (5215 g/g DM). Beet molasses is an ingredient which may increase betaine content in both cereal-based and gluten-free products.

Keywords

• betaine
• cereals
• gluten-free products
• dietary intake
• amaranth
• beet molasses