Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Martini, Daniela; Taddei, Federica; Ciccoritti, Roberto; Pasquini, Marina; Nicoletti, Isabella; Corradini, Danilo; D’Egidio, M. G.

doi:10.1016/j.jcs.2015.06.012

Cited by 51 publications

(56 citation statements)

References 24 publications

(43 reference statements)

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“…In comparison, currently we used controlled environments in which the only altering treatments were the photoperiod and temperature. The contents of phenolic compounds determined in the garlic cultivars in the current research were parallel to those detected in earlier investigations [62][63][64][65][66], establishing that the biosynthesis of phenolic compounds in plants and the garlic bulb was strongly affected by biotic and abiotic factors such as the photoperiod and temperature.…”

Section: Discussionsupporting

confidence: 85%

Variation in Morphological and Quality Parameters in Garlic (Allium sativum L.) Bulb Influenced by Different Photoperiod, Temperature, Sowing and Harvesting Time

Atif

Amin

Ghani

et al. 2020

Plants

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Photoperiod (light) and temperature as abiotic factors having significant impact on the garlic bulb morphology and quality. In various bulb plants including garlic, bulbing is affected by photoperiod, temperature, sowing date and the plant age. In this backdrop experiments were performed to understand the effect of different photoperiods (10 h/14 h, 12 h/12 h and 14 h/10 h (light/dark)), temperatures (25 °C/18 °C and 30 °C/20 °C (light/dark)), sowing dates (D0801: 1st August, D0901: 1st September and D1001: 1st October) and plant ages (A80, A60 and A40: 80, 60 and 40 days after planting) on garlic cultivars viz; G103, G024 and G2011-5. Parameters including morphological (plant height, fresh weight and pseudostem diameter), bulb attributes (diameter, weight, height and bulbing index), growth period and bulb quality related traits (total soluble solid (TSS), contents of soluble protein, soluble sugar, total sugar, glucose, sucrose, fructose, starch, total phenol and total flavonoid) were assayed. Longer photoperiod (14 h), higher temperature (30 °C), early sowing (D0801) and maximum plant age (A80) had maximum morphological and bulb quality related traits for cv. G103. These results showed that early sowing, maximum plant age, longer photoperiod and higher temperature are important for garlic bulb formation and quality. Moreover, the regulation of garlic bulb morphology and quality is achievable over the switch of sowing date, plant age, light and growth temperature.

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Section: Discussionsupporting

confidence: 85%

Variation in Morphological and Quality Parameters in Garlic (Allium sativum L.) Bulb Influenced by Different Photoperiod, Temperature, Sowing and Harvesting Time

Atif

Amin

Ghani

et al. 2020

Plants

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“…Both groups of researchers tested different varieties than the ones used in our study, which may explain differences that are not only attributable to decortication. While little work has been done on genomic influences with regard to phenolic acids in millet, studies on Triticum species have shown that variety is one of the influencing factors on phenolic acid contents (Gawlik‐Dziki, Swieca, & Dziki, ; Li, Shewry, & Ward, ; Martini et al., ). Not every variety contains the same phenolic acids at detectable levels (Moore et al., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop

et al. 2018

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Background and objectives Despite positive agronomic and nutritional characteristics, millets are underutilized for food use in the Western Hemisphere. Little is known about the end‐use quality characteristics of available proso millet varieties, nor their adaptation to and performance in double crop situations in northern states. Therefore, the objective of this work was to evaluate several proso millet varieties grown in two locations for composition as well as attributes that influence processing, nutritional quality, and physiological benefits. Findings Proso millet varieties were similar in chemical composition (total starch, protein, lipid, dietary fiber, and ash content), but were notably different in amylose content of starch (ranging from 7.8% to 34.8% amylose). Lower amylose content resulted in lower peak temperature, final viscosity, and setback. Varieties also differed in carotenoids and hydroxycinnamic acids content as well as in antioxidant activity. Slowly digestible starch represented the major starch fraction in cooked flour, and protein digestibility was reduced to less than 50% after cooking. Conclusions Overall, growing location did not have a great impact on chemical and functional characteristic, while some varietal differences were noted. Significance and novelty The basic information provided regarding composition and functionality differences among various millet varieties will aid in the identification of potential food applications.

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“…Thus, investigating the antioxidant components such as phenolic acids under water‐deficit stress has the potential to assist screening and breeding for stress tolerance. Despite some research on the effects of genotype and environment on the phenolic content in durum wheat (Bellato, Ciccoritti, Del Frate, Sgrulletta, & Carbone, ; Fernandez‐Orozco, Li, Harflett, Shewry, & Ward, ; Heimler et al., ; Martini et al., , ; Menga, Fares, Troccoli, Cattivelli, & Baiano, ), the effects of pre‐anthesis water‐deficit stress on the leaf and whole grain phenolic contents across multiple genotypes have not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Genotype‐dependent changes in the phenolic content of durum under water‐deficit stress

et al. 2018

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Background and objectives Consumption of whole grain cereal products, which are rich in phenolic acids, is associated with lower risk of degenerative diseases. Phenolics in plants are associated with abiotic stress adaptation due to their antioxidant activities. Free, bound, and total phenolics in the wholemeal flour of 50 durum wheat (Triticum turgidum L. ssp. durum) genotypes were examined, in addition to the water stress tolerance capacity of selected genotypes. Findings This study revealed significant variation, with wholemeal flour from “Purple Grain” having the highest total phenolic content (391.0 mg gallic acid equivalent per 100 g of dry weight [GAE/100 g DW]). Under water‐deficit stress, the stress‐tolerant genotype Tamaroi had higher total phenolic content in the leaf (2880.3 mg GAE/100 g DW) compared to stress‐sensitive genotypes EGA Bellaroi and Tjilkuri (2292.6 and 2450.1 mg GAE/100 g DW, respectively). In the mature grains, stress‐tolerant genotypes Tamaroi and Yawa had significantly higher total phenolic content under stress compared to the control, while no significant change was found in the stress‐sensitive genotypes EGA Bellaroi and Tjilkuri. Conclusions Results suggest that phenolic content could be associated with water‐deficit stress tolerance. Significance and novelty Selected genotypes could now be used as parents for breeding varieties with increased phenolics and stress tolerance capacity.

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Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Cited by 51 publications

References 24 publications

Variation in Morphological and Quality Parameters in Garlic (Allium sativum L.) Bulb Influenced by Different Photoperiod, Temperature, Sowing and Harvesting Time

Variation in Morphological and Quality Parameters in Garlic (Allium sativum L.) Bulb Influenced by Different Photoperiod, Temperature, Sowing and Harvesting Time

Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop

Genotype‐dependent changes in the phenolic content of durum under water‐deficit stress

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