Optimal method of sowing wheat (Triticum aestivum L.) for growing wheatgrass

Grubišić, Sanja; Orkić, Vedran; Guberac, Sunčica; Petrović, Sonja; Lisjak, Miroslav; Kristić, Marija; Rebekić, Andrijana

doi:10.18047/poljo.25.2.5

Cited by 3 publications

(4 citation statements)

References 1 publication

(1 reference statement)

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“…The preparation of seeds for the cultivation of wheatgrass was carried out in several steps (surface disinfection of the seeds, germination of the seeds, sowing, and cultivation in a plant growth chamber) according to [19]. In order to obtain a sufficient amount of juice, 15 g of grains of each wheat genotype were sown in three replicates.…”

Section: Determination Of Mg Fe and Zn Concentration In Grain And Whe...mentioning

confidence: 99%

Variation in Nutritional Value of Diverse Wheat Genotypes

Petrović,

Vila,

Grubišić Šestanj

et al. 2024

Agronomy

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Due to the health problems caused by the malnutrition of the world’s population, the focus of wheat breeding is turning to the improvement of the nutritional quality of wheat grain. Recently, the consumption of wheatgrass has become increasingly popular. The aim of this study was to determine the variability of total Mg, Fe, and Zn concentration, protein content, and phytic acid in wheat grains for a total of 93 genotypes. In addition, the variability of total and in vitro bioavailable concentrations of Mg, Fe, and Zn and protein content in the fresh juice of wheatgrass was investigated for the same 93 genotypes. The results obtained indicated significant variation in the phytate and nutrient compounds among examined wheat genotypes. In the grain, all examined traits significantly varied except Fe; the largest variability was found in phytate concentration (45.6%). In wheatgrass juice, the greatest variability was found for the in vitro bioavailable Zn (38.3%). Within wheat genotypes, outstanding values for some traits were detected, which could be used in breeding programs. The development of mineral-rich wheat genotypes depends on the identification of genetic resources with high levels of essential micronutrients and a better understanding of genotypic and environmental interactions.

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Section: Determination Of Mg Fe and Zn Concentration In Grain And Whe...mentioning

confidence: 99%

Variation in Nutritional Value of Diverse Wheat Genotypes

Petrović,

Vila,

Grubišić Šestanj

et al. 2024

Agronomy

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“…Winter wheat genotype "Ilirija" was used for the production of wheatgrass. Preparation of seeds and sowing was completed as is described in Grubisic et al (2019) [5]. Wheatgrass was grown in a plant growth chamber for twelve days.…”

Section: Plant Materialsmentioning

confidence: 99%

“…The reason for this is that chlorophyll and hemoglobin have an identical molecular structure, with the difference in the central atom. In chlorophyll, the central atom is magnesium, while in hemoglobin, it is iron [5]. In addition, research has shown that wheatgrass helps in the treatment of various health problems, such as periodontitis [6], ulcerative colitis [7], and it also helps in treating oncology patients [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice

Grubišić

Kristić

Lisjak

et al. 2022

Foods

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Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.

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“…Wheatgrass, as the young wheat shoots (Triticum aestivum L.), originates from the family of Poaceae. Due to its high nutritional value (Suriyavathana et al, 2016;Grubišić et al, 2019), wheatgrass is considered to be functional foods (Elayath and Iyer, 2012;Chomchan et al, 2016;Kumar et al 2016;Ogutu et al, 2017;Niroula et al, 2019). Gruenwald (2009) documented a greater consumer preference for natural products in comparison to the synthetized food supplements.…”

Section: Introductionmentioning

confidence: 99%

The influence of variety and cutting on the wheatgrass (Triticum aestivum L.) functional properties

Kristić

Grubišić

Rebekić

et al. 2022

Poljoprivreda (Online)

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Due to its nutritional value, wheatgrass (Triticum aestivum L.) is considered to be a functional food, becoming increasingly popular as a supplement to the people’s quotidian diet. The study aimed to determine the influence of the number of cuttings and cultivars on the total antioxidant activity (DPPH), the content of chloroplast pigments, vitamin C, phenols, and flavonoids in the wheatgrass juice. Two genotypes of wheatgrass, T. aestivum ssp. aestivum (variety Katarina) and T. aestivum ssp. sphaerococcum, respectively, were cut twice during the experiment. In both cuttings, the genotype significantly differed in the flavonoid level and antioxidant activity, while the number of cuttings influenced the content of phenols, vitamin C, and antioxidant activity in the wheatgrass juice. T. sphaerococcum had a higher concentration of flavonoids and a significantly lower antioxidant activity when compared to the Katarina wheat variety. On an average, the first cut implicated an increased content of phenols and vitamin C concerning both genotypes, followed by a higher antioxidant value. In the Katarina variety, a significantly higher phenol content and antioxidant activity was detected in the first cut. In the T. Sphaerococcum, a decrease in the total content of the examined antioxidants was apparent in the second cut.

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Optimal method of sowing wheat (Triticum aestivum L.) for growing wheatgrass

Cited by 3 publications

References 1 publication

Variation in Nutritional Value of Diverse Wheat Genotypes

Variation in Nutritional Value of Diverse Wheat Genotypes

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice

The influence of variety and cutting on the wheatgrass (Triticum aestivum L.) functional properties

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