The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat

Barański, Marcin; Lacko-Bartošová, Magdaléna; Rembiałkowska, Ewa; Lacko-Bartošová, Lucia

doi:10.3390/agronomy10050673

Cited by 16 publications

(16 citation statements)

References 43 publications

(68 reference statements)

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“…Wheat genotypes were reported to affect phenolic acid content and in vitro antioxidant capacity of whole wheat flour (Li et al., 2008). Effect of growth year on wheat phenolics and the year (Y) x variety (V) interactions has been also described in previous studies (Barański et al., 2020; Fernandez‐Orozco et al., 2010; Gasztonyi et al., 2011).…”

Section: Introductionsupporting

confidence: 72%

Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain

et al. 2021

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Background and objectives Health benefits of whole wheat are partially attributed to phenolic compounds. This study reports the effects of harvest year (Y), nitrogen (N) and sulfur (S) fertilization, and wheat variety (V) on total phenolic content (TPC) and phenolic acid composition of wheat grains. Findings The year effect was significant for TPC and all phenolic acids except for syringic acid. The TPC and phenolic acid composition significantly differed among the varieties, except for vanillic acid concentration. Increased nitrogen fertilizer led to increased production of trans‐ferulic acid, and sulfur application affected the response to nitrogen fertilizer application. Varieties also differed in the response of phenolic acid concentration and composition to sulfur application. Conclusions Year, sulfur fertilization, and wheat variety significantly influenced the total phenolic content and phenolic acid composition of wheat grains. Though nitrogen and sulfur applications had significant effect on wheat phytochemicals, environment (e.g., year), and variety, differences dominated the analysis of variance. Significance and novelty To our knowledge, this is the first study that reports the effects of nitrogen, sulfur, variety, harvest year, and their interactions on phenolic profiles of hard red winter wheat grains. These results will benefit future wheat production practices that aim to produce wheat grains enriched with natural antioxidants.

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Section: Introductionsupporting

confidence: 72%

Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain

et al. 2021

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“…Wholegrain Triticum seeds are an excellent source of bound phenolic acids (which represent >90% of the total phenolic acids), followed by bound flavonoids and other phenolics [2,4,7,[29][30][31]. As reported by Balli et al [32], the hydrolysis conditions can significantly affect the total amounts and profile of the bound phenolics than can be extracted.…”

Section: Effects Of the Extraction Parameters On Bound Phenolicsmentioning

confidence: 99%

“…Over the past few decades, it has attracted renewed interest as a healthier, more natural, less 'over-bred' cereal compared to modern common wheat (Triticum aestivum L.). More recently, this has been combined with increased attention on the phenolics in the whole grain of Triticum species [1][2][3]. Our previous study suggested that germination of spelt seeds under specific combined stress conditions can significantly improve their total phenolics content (TPC), along with the levels of the individual phenolics and their scavenging activities against different free radicals (e.g., DPPH • , ABTS •+ , O 2…”

Section: Introductionmentioning

confidence: 99%

Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds

et al. 2021

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A solid-phase extraction (SPE) technique was developed and optimised for isolation and concentration of extractable and bound phenolic acids from germinated spelt seeds, for analysis by liquid chromatography–mass spectrometry. Samples initially underwent solvent extraction under different conditions to maximise the yield of phenolic antioxidants. Optimal extraction conditions for extractable phenolics were absolute methanol as solvent, sample-to-methanol ratio 1:9, and reconstitution in non-acidified water. The bound phenolics were extracted from sample pellets using hydrolysis with 2 M NaOH, acidification of the hydrolysate with formic acid, and simultaneous isolation and purification using Strata X polymeric RP tubes. Compared to liquid–liquid extraction, this direct SPE protocol has significant advantages in terms of higher extraction efficiencies of total and individual phenolics and their antioxidant activities. These data suggest that direct SPE represents a rapid and reliable method for quantitative analysis of both the extractable and the commonly overlooked bound phenolics in Triticum spelta seeds.

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“…Total phenolic content of flour methanolic extracts were higher in the two ancient wheat cultivar and led to a higher antioxidant capacity, hence improving their overall nutritional quality. Whole wheat flours are generally rich in phenolic acids, however their biosynthesis and accumulation strongly depends on both variety and environmental conditions [24,25].…”

Section: Flour Characterizationmentioning

confidence: 99%

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

Venturi

Galli

Pini

et al. 2021

Eur Food Res Technol

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The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

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The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat

Cited by 16 publications

References 43 publications

Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain

Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain

Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

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