Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm
Antioxidant properties of phenolic compounds are presumed responsible for several health benefits due to their capacity to scavenge free radicals and chelate metals prevenient oxidative stress. Since these compounds are ubiquitous in plants, including cereals, the available antioxidant potential profile of wheat genotypes could allow the development of new cultivars with an increased nutritional value that may result in antioxidant-rich foods. In this study, total phenolics content (TPC) was quantified in the whole grain flour of 92 wheat (46 genotypes each from bread and durum) genotypes, which were evaluated under field conditions during 2 different crop seasons (2004-05 and 2009-10). Of the ninety-two, fourteen (six and eight from bread and durum wheat, respectively) genotypes were comprehensively evaluated for antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and reducing power] and ferulic acid contents. The results revealed that substantial genotypic variability exists for TPC in wheat genotypes with a mean value of 991 and 787 µg ferulic acid equivalents (FAE)/g DW in bread and durum wheat, respectively. Moreover, bound phenolics as a source of ferulic acid, including both cis- and trans-isomers, were observed as a major contributor to the total phenolics, which must be considered in assessing the antioxidant activity in wheat grain. In conclusion, these findings may also help improve wheat grains as natural sources of antioxidants utilizing selected genotypes in breeding programs.
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MDPI
2023
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Subjects: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, ANTIOXIDANTS, WHEAT, SEED, PHENOLIC COMPOUNDS, FERULIC ACID, Institutional, |
Online Access: | https://hdl.handle.net/10883/23093 |
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dig-cimmyt-10883-230932024-03-09T10:00:32Z Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm Garcia Oliveira, A.L. Aires, A. Carvalho, R. Carnide, V. Barros, A. Lima-Brito, J. AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional Antioxidant properties of phenolic compounds are presumed responsible for several health benefits due to their capacity to scavenge free radicals and chelate metals prevenient oxidative stress. Since these compounds are ubiquitous in plants, including cereals, the available antioxidant potential profile of wheat genotypes could allow the development of new cultivars with an increased nutritional value that may result in antioxidant-rich foods. In this study, total phenolics content (TPC) was quantified in the whole grain flour of 92 wheat (46 genotypes each from bread and durum) genotypes, which were evaluated under field conditions during 2 different crop seasons (2004-05 and 2009-10). Of the ninety-two, fourteen (six and eight from bread and durum wheat, respectively) genotypes were comprehensively evaluated for antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and reducing power] and ferulic acid contents. The results revealed that substantial genotypic variability exists for TPC in wheat genotypes with a mean value of 991 and 787 µg ferulic acid equivalents (FAE)/g DW in bread and durum wheat, respectively. Moreover, bound phenolics as a source of ferulic acid, including both cis- and trans-isomers, were observed as a major contributor to the total phenolics, which must be considered in assessing the antioxidant activity in wheat grain. In conclusion, these findings may also help improve wheat grains as natural sources of antioxidants utilizing selected genotypes in breeding programs. 124-135 2024-03-08T01:00:30Z 2024-03-08T01:00:30Z 2023 Article Published Version https://hdl.handle.net/10883/23093 10.3390/crops3020012 English CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose Open Access Basel (Switzerland) MDPI 2 3 2673-7655 Crops |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional Garcia Oliveira, A.L. Aires, A. Carvalho, R. Carnide, V. Barros, A. Lima-Brito, J. Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
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Antioxidant properties of phenolic compounds are presumed responsible for several health benefits due to their capacity to scavenge free radicals and chelate metals prevenient oxidative stress. Since these compounds are ubiquitous in plants, including cereals, the available antioxidant potential profile of wheat genotypes could allow the development of new cultivars with an increased nutritional value that may result in antioxidant-rich foods. In this study, total phenolics content (TPC) was quantified in the whole grain flour of 92 wheat (46 genotypes each from bread and durum) genotypes, which were evaluated under field conditions during 2 different crop seasons (2004-05 and 2009-10). Of the ninety-two, fourteen (six and eight from bread and durum wheat, respectively) genotypes were comprehensively evaluated for antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and reducing power] and ferulic acid contents. The results revealed that substantial genotypic variability exists for TPC in wheat genotypes with a mean value of 991 and 787 µg ferulic acid equivalents (FAE)/g DW in bread and durum wheat, respectively. Moreover, bound phenolics as a source of ferulic acid, including both cis- and trans-isomers, were observed as a major contributor to the total phenolics, which must be considered in assessing the antioxidant activity in wheat grain. In conclusion, these findings may also help improve wheat grains as natural sources of antioxidants utilizing selected genotypes in breeding programs. |
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Article |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY ANTIOXIDANTS WHEAT SEED PHENOLIC COMPOUNDS FERULIC ACID Institutional |
author |
Garcia Oliveira, A.L. Aires, A. Carvalho, R. Carnide, V. Barros, A. Lima-Brito, J. |
author_facet |
Garcia Oliveira, A.L. Aires, A. Carvalho, R. Carnide, V. Barros, A. Lima-Brito, J. |
author_sort |
Garcia Oliveira, A.L. |
title |
Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
title_short |
Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
title_full |
Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
title_fullStr |
Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
title_full_unstemmed |
Antioxidant potential profile of portuguese wheat (Bread and durum) germplasm |
title_sort |
antioxidant potential profile of portuguese wheat (bread and durum) germplasm |
publisher |
MDPI |
publishDate |
2023 |
url |
https://hdl.handle.net/10883/23093 |
work_keys_str_mv |
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