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

This paper reports the results of a study carried out to investigate the effects of genetic and environmental factors on the total antioxidant activity and on the occurrence of certain antioxidant compounds in durum wheat. The content of phenolic acids (PAs) and of total phenolics (TPC), both occurring as soluble free, soluble conjugated and insoluble bound forms, as well as the yellow coloured pigments (YCP) and the level of total antioxidant capacity (TAC) were determined in ten durum wheat genotypes grown in the same experimental field over three consecutive crop years. Three of the investigated genotypes were also grown in other two Italian cultivation areas over the same period. Crop year, genotype, growing area and their interactions significantly affected the variables under study. The content of PAs and TPC was mostly affected by environment, whereas YCP content and TAC level were principally influenced by genetic factors.