Phenolic acids are a specific class of phenolic compounds present in all cereals. The antioxidant properties of phenolic acids have been demonstrated both in vivo and in vitro, suggesting that these components may play an important role in preventing human diseases related to aging. The genetic variation for phenolic acid concentration was extensively studied in bread and durum wheat collections in Europe and in some areas of the Mediterranean Region, but a comprehensive survey in Mexican wheat materials is lacking. The aim of the present research has been to evaluate the variability present for individual and total phenolic acids present in the wholemeal flour of a large collection of Mexican durum wheat landraces and varieties developed by CIMMYT. Environmental effects, including full and reduced irrigation, mild and severe heat stress were considered to estimate potential association between phenolic acid content and different level of water-deficit and heat stress conditions. Seven phenolic acids were identified in all tested samples, of which ferulic acid resulted the most abundant, followed by sinapic, p-coumaric, vanillic, syringic, p-hydroxybenzoic and caffeic acids. Considering the whole wheat collection, the mean value for total phenolic acid content was about 600 ?g/g d.m., and a large variation was observed among the genotypes. In particular, the landraces showed a threefold range of variation, from a minimum of 300 ?g/g d.m. to a maximum of 840 ?g/g d.m., which was larger as compared to that of varieties. About the effect of the environment, PCA analysis of the data showed that drought and heat stress significantly increased phenolic acid concentration. These results could be useful for breeders to develop varieties with relevant levels of phenolic acids, which in turn could show high antioxidant activity and enhance the health promoting value of durum wheat based products.
PHENOLIC ACID PROFILES OF CIMMYT DURUM WHEAT CULTIVARS AND MEXICAN LANDRACES
Barbara LADDOMADA;Leone D'AMICO;Maria TUFARIELLO;Giovanni MITA;
2018
Abstract
Phenolic acids are a specific class of phenolic compounds present in all cereals. The antioxidant properties of phenolic acids have been demonstrated both in vivo and in vitro, suggesting that these components may play an important role in preventing human diseases related to aging. The genetic variation for phenolic acid concentration was extensively studied in bread and durum wheat collections in Europe and in some areas of the Mediterranean Region, but a comprehensive survey in Mexican wheat materials is lacking. The aim of the present research has been to evaluate the variability present for individual and total phenolic acids present in the wholemeal flour of a large collection of Mexican durum wheat landraces and varieties developed by CIMMYT. Environmental effects, including full and reduced irrigation, mild and severe heat stress were considered to estimate potential association between phenolic acid content and different level of water-deficit and heat stress conditions. Seven phenolic acids were identified in all tested samples, of which ferulic acid resulted the most abundant, followed by sinapic, p-coumaric, vanillic, syringic, p-hydroxybenzoic and caffeic acids. Considering the whole wheat collection, the mean value for total phenolic acid content was about 600 ?g/g d.m., and a large variation was observed among the genotypes. In particular, the landraces showed a threefold range of variation, from a minimum of 300 ?g/g d.m. to a maximum of 840 ?g/g d.m., which was larger as compared to that of varieties. About the effect of the environment, PCA analysis of the data showed that drought and heat stress significantly increased phenolic acid concentration. These results could be useful for breeders to develop varieties with relevant levels of phenolic acids, which in turn could show high antioxidant activity and enhance the health promoting value of durum wheat based products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
