How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?

The effect of cropping system (conventional vs. organic) and soil tillage (conventional vs. reduced tillage) on the health potential of durum wheat grain as well as on semolina and pasta quality traits was investigated in a long-term field experiment. Total antioxidant capacity, total arabinoxylans, alkylresorcinols, yellow pigments and total phenolics, which were assessed in kernels, revealed differences between the two cultivation systems only in 2011, whereas in the 2010 rainy season, cropping management did not influence these compounds. Proteins and W index were higher in the conventional system, except for the exceptionally rainy years. In contrast, the quality of cooked spaghetti was comparable in both management systems. Soil tillage differently affected bioactive compounds but had no impact on semolina and pasta quality. Overall, climatic conditions was the major factor affecting the quality of durum wheat. Our results indicate that an organic system does not represent a constraint to obtaining durum wheat grain with healthy potential relative to conventional wheat.