Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits

Agricultural and Food Science

Gordana Šurlan-Momirović²  Vesna Dragičević¹  Gordana Branković²  Mile Sečanski¹  Dejan Dodig¹  Desimir Knežević³  Vesna Kandić¹ 

[1] Maize Research Institute “Zemun Polje”;University of Belgrade, Faculty of Agriculture;University of Priština, Faculty of Agriculture

关键词: Triticum aestivum;    Triticum durum;    phytochemicals;    multi-environment trial;    variability;    selection;   

DOI  :  

学科分类：食品科学和技术

来源: MTT/Agrifood Research Finland

【 摘 要 】

The phytic acid (PA), inorganic phosphorus (Pi), yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) of 15 Triticum aestivum and 15 Triticum durum wheats grown at six different environments were evaluated for variability, intra- and inter- relations with agronomic traits. The most variable properties in bread wheat were YP and WSPH with coefficients of variation (CV) amounting to 14.59% and 14.10%, respectively, while in durum wheat those were PSH and YP with CV of 17.59% and 15.02%, respectively. PA in durum wheat showed the least variability (CV 3.61%). Among others, positive associations were obtained between WSPH and YP in bread and durum wheat, YP and PSH, WSPH and PSH, yield (YLD) and WSPH, YLD and PSH in durum wheat, while negative associations were recorded for PA and YP, PA and WSPH, YLD and antioxidants (YP and WSPH) in bread wheat, PA and antioxidants, PA and YLD in durum wheat.

【 授权许可】

Unknown