Effect of genotype and crop management systems on phenolic acid content in winter wheat grain
PBN-AR
Instytucja
Instytut Uprawy Nawożenia i Gleboznawstwa - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of Food Agriculture & Environment
ISSN
1459-0255
EISSN
Wydawca
WFL PUBL
DOI
URL
Rok publikacji
2013
Numer zeszytu
Strony od-do
1201-1206
Numer tomu
11
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
en
Crop management systems
conventional system
Winter wheat
cultivars
grain
phenolic acids
hydroxycinnamic acids
hydroxybenzoic acids
ferulic acid
sinapic acid
proteins
Open access
Tryb otwartego dostępu
Otwarte czasopismo
Wersja tekstu w otwartym dostępie
Licencja otwartego dostępu
Inna
Czas opublikowania w otwartym dostępie
Streszczenia
Język
en
Treść
The grain of wheat (Triticum aestivum L.), as an important component of the human diet, may be a significant source of phenolic antioxidants. Several factors affect the phenolic content in wheat grain, including the plant variety, environmental conditions and agronomic practices, but the number of research publications concerning the influence of various cultivation technologies on the content of phenolic acids is limited. The aim of this work was to determine the phenolic acid content in grain of four winter wheat cultivars grown in Poland in 2010 under three cropping systems – conventional, integrated and economical. Nine phenolic acids (ferulic, sinapic, p-coumaric, caffeic, vanillic, syringic, protocatechuic, p-hydroxybenzoic and salicylic) were detected by HPLC analyses. Both the genotype and the crop production technologies influenced the phenolic acid content. The grain of wheat cultivated under the conventional technology was richer in ferulic and sinapic acids – the first and the second predominant phenolic acids. The content of ferulic acid was significantly correlated with the protein content. Several correlations among of the contents of individual phenolic acids and among the proportions of these phenolics in the total amount of the phenolic acids were found. These correlations suggest various metabolic relationships of these compouds, e.g. transformations of the hydroxycinnamic acids into their hydroxybenzoic analogues: ferulic acid into vanillic acid, sinapic acid into syringic acid, p-coumaric acid into p-hydroxybenzoic acid and caffeic acid into protocatechuic acid.
Cechy publikacji
ORIGINAL_ARTICLE
Inne
System-identifier
570329