Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland

Konopka, Iwona; Czaplicki, Sylwester; Rotkiewicz, D.

doi:10.1016/j.foodchem.2005.01.011

Cited by 63 publications

(45 citation statements)

References 32 publications

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“…Grain protein content is mostly affected by nitrogen fertilization (Park et al, 2014), and this was confirmed by our results for samples with extensive (10.84%) and intensive (14.45%) cultivation (Table 4). A concentration of carotenoids equalled: 1.92 µg g -1 ('Hymack'), 2.30 µg g -1 ('Hybred') and 2.69-2.70 µg g -1 ('Batuta' and 'Bogatka'), and was typical for bread wheats (Konopka et al, 2006;Lv et al, 2013;Ziegler et al, 2016;Lachman et al, 2017). Intra-cultivar variation of these pigments was similar between the tested cultivars and reached values from 11.8% to 14.4%.…”

mentioning

confidence: 80%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

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Digital wheat grain classification systems are primarily based on kernel image and texture features. These traits are highly environment-dependent, so sample-to-sample variation may affect results of grain classification, grading, or discrimination. The main aim of this study was to determine the intra-cultivar variation of wheat kernel size, shape, colour, endosperm hardness and selected chemical compounds (carotenoids, phlobaphenes and proteins) associated with kernel colour. In the study, four winter bread wheat cultivars: two self-pollinated 'Bogatka' and 'Batuta' and two hybrid cultivars 'Hybred' and 'Hymack' were grown in different environments (extensive and intensive cultivation regimes, and three growing locations) to create variation in the kernel image, hardness and chemical compounds to simulate the range of variations encountered in reality. Measurements of kernel colour and dimensions were conducted using digital image analysis, hardness and protein content were analysed using nearinfrared reflectance (NIR) spectroscopy, while carotenoids and phlobaphenes were examined using colorimetric assays. The results showed that kernel dimensions and shape were highly intra-cultivar constant, with the highest variation of thickness (up to 7.59%) and volume (up to 10.10%). Surface colour was also relatively constant, with saturation as the most variable feature (up to 11.44%). In contrast, endosperm colour revealing an approx. 2-3-fold higher variation of colour attributes than surface colour, and the highest variation was observed in the case of saturation of the colour (up to 19.67%). Among the tested chemical compounds, carotenoids were the least intra-cultivar variable (up to 14.39%), while phlobaphenes the most intra-cultivar variable (up to 31.87%). Grain hardness was the most intra-cultivar variable feature of the tested grain samples and reached the highest value of 49.02% for cultivar 'Hymack'. The genotype had the greatest effect on kernel colour (up to 50.49% of the source of variation) and carotenoids (52.97%). The environment affected mostly the grain proteins (82.20%) and hardness (72.61%).

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confidence: 80%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

Self Cite

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“…The literature reports different solvents and extraction procedures (Konopka et al 2006;Digesù et al 2009) for the identification of carotenoids in grain and in various food matrices used as food additives (Breithaupt 2004), and also for the anthocyanins in grain (Abdel-Aal et al 2006;Hosseinian et al 2008).…”

Section: Analytical Methods For Individual Pigment Compoundsmentioning

confidence: 99%

“…The direct extraction of carotenoids with organic solvents is based on the use of water-saturated 1-butanol, ethanol, butylated hydroxytoluene, and methanol/tetrahydrofuran (Konopka et al 2006;Digesù et al 2009). Some of these solvents have also been used in aqueous solution for anthocyanin extraction, including ethanol, methanol and acetone (Castañeda-Ovando et al 2009) and, as most widely used in wheat, acidified methanol (Abdel-Aal et al 2006;Hosseinian et al 2008).The most sensitive, although expensive, technique used for the identification and quantification of the carotenoids is based on high-performance liquid chromatography (HPLC) with a photodiode array detector system.…”

Section: Analytical Methods For Individual Pigment Compoundsmentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

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Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

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“…Some studies report an inhibitory effect of carotenoids on aflatoxin biosynthesis by Aspergillus (Norton 1997;Wicklow et al 1998). As the amount and type of carotenoids present in cereal grains are subject to variations between species, cultivars and environmental growing conditions (Hentschel et al 2002;Konopka et al 2006;Abdel-Aal et al 2007), more studies evaluating the effect of these antioxidant molecules on TCT B production by Fusarium species are needed. Preliminary in vitro work from our laboratory suggests an inhibitory effect of lutein extracted from durum wheat bran on TCT B production by F. culmorum, and also of a carotenoid extract from maize kernels on fumonisin production by F. verticillioides (unpublished data).…”

Section: Secondary Metabolites With Antioxidant Propertiesmentioning

confidence: 99%

Natural mechanisms for cereal resistance to the accumulation of Fusarium trichothecenes

2008

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This review describes the naturally occurring mechanisms in cereals that lead to a reduction of Fusarium trichothecene mycotoxin accumulation in grains. A reduction in mycotoxin contamination in grains could also limit fungal infection, as trichothecenes have been reported to act as virulence factors. The mechanisms explaining the low toxin accumulation trait, generally referred to as type V resistance to Fusarium, can be subdivided into two classes. Class 1 includes mechanisms by which the plants chemically transform the trichothecenes, leading to their degradation or detoxification. Among the detoxification strategies, glycosylation of trichothecenes is a natural process already reported in wheat. According to the structure and the toxicity of trichothecenes, two other detoxification processes, acetylation and de-epoxidation, can be expressed, at least in transgenic plants. Class 2 comprises mechanisms that lead to reduced mycotoxin accumulation by inhibition of their biosynthesis through the action of plant endogenous compounds. These include both grain constitutive compounds and compounds induced in response to pathogen infection. There are already many compounds with antioxidant properties, like phenolic compounds, peptides or carotenoids, and with prooxidant properties, like hydrogen peroxide or linoleic acid-derived hydroperoxides, that have been described as 'modulators' of mycotoxin biosynthesis. This review addresses for the first time different studies reporting specific in vitro effects of such compounds on the biosynthesis of Fusarium mycotoxins. A better understanding of the natural processes limiting accumulation of trichothecenes in the plant will open the way to the development of novel breeding varieties with reduced 'mycotoxin risk'. Abbreviations 3-ADON 3-acetyl-4-deoxynivalenol 15-ADON 15-acetyl-4-deoxynivalenol 4-ABOA 4-acetyl-benzoxazolin-2-one 9S-HPODE 9S-hydroperoxide 13S-HPODE 13S-hydroperoxide DON deoxynivalenol FHB Fusarium head blight FX fusarenone X LC liquid chromatography LOX lipoxygenase Eur J Plant Pathol (2008) 121:411-423

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Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland

Cited by 63 publications

References 32 publications

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

The colours of durum wheat: a review

Natural mechanisms for cereal resistance to the accumulation of Fusarium trichothecenes

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