Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour

Lv, Junli; Lu, Yingjian; Niu, Yuge; Whent, Monica; Ramadan, Mohamed Fawzy; Costa, José Maria Correia da; Yu, Liangli

doi:10.1016/j.foodchem.2012.10.069

Cited by 43 publications

(42 citation statements)

References 28 publications

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“…The summarized effect of interactions of the main factors was the highest for phlobaphenes (70.63%). This generally confirms the results of previous studies, in which morphology, colour, hardness / texture and chemical composition were only partly affected by the cultivar (Morris et al, 2005;Hrušková, Švec, 2009;Knievel et al, 2009;Stracke et al, 2009;Fratianni et al, 2013;Lv et al, 2013).…”

supporting

confidence: 92%

“…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%.…”

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confidence: 79%

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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: 92%

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confidence: 79%

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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“…Similar studies regarding the carotenoid and tocopherol determinations in wheat or wheat-based products were also reported (Lv et al, 2013;Moore, Luther, Cheng, & Yu, 2009). In a recent study, Kumar and Krishna (2013) used HPLC and NMR ( 13 C and 1 H) to determine the distribution of tocopherols and carotenoids in the unsaponifiable matter of wheat bran and wheat germ oils.…”

Section: Analysis Of Carotenoids and Tocopherolssupporting

confidence: 68%

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Luthria

John

2015

Journal of Functional Foods

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113

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Available online A B S T R A C TWhole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This review provides information on the distribution, extractability, analysis, and functional properties of bioactive phytochemicals present in wheat. Understanding the impact of processing on wheat phytochemicals allows us to develop improved processes with higher retention of bioactive compounds in processed wheat foods. Details of extraction, analytical methodologies and processing effects on bioactive phytochemicals in wheat are presented in tabulated form.Published by Elsevier Ltd.

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“…In contrast, durum wheat (Triticum turgidum ssp. durum) has been selected for its high yellow pigment content (YPC) as it is a desirable property in pasta products (Troccoli, Borelli, De Vita, Fares, & Di Fonzo, 2000); (b) Genotype and cereal developmental stage; (c) Growing environment, storage and milling and processing techniques (Lv et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

Mellado-Ortega

Hornero‐Méndez

2016

Food Chemistry

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This study investigates the effect of storage temperature on carotenoid composition in durum wheat and tritordeum whole-grain flours. For both cereal genotypes, total carotenoid content significantly decreased during storage, following a temperature dependent first-order kinetic model. Individual and total carotenoid content decay were similar for durum wheat, with a maximum at 50 °C at the end of the storage period (94%). In contrast, the evolution of lutein ester fractions in tritordeum showed lower losses than for free lutein (∼ 50%), and consequently the total carotenoid content was less affected (83%). A decrease in the lutein monoesters fraction was observed, coinciding with an increase in the diesterified forms, especially for lutein dilinoleate. These data suggest an esterifying activity in flours different from the enzyme systems operating in vivo (xanthophyll acyl transferase). The formation of lutein diesters, with greater stability, explains the slower carotenoid degradation in tritordeum whole-grain flours.

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Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour

Cited by 43 publications

References 28 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

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours

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