Variation in the Content and Composition of Tocols in a Wheat Population (original) (raw)
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The Content of Tocols in South African Wheat; Impact on Nutritional Benefits
Foods (Basel, Switzerland), 2017
Wheat is a major component within human consumption, and due to the large intake of wheat, it has an impact on human nutritional health. This study aimed at an increased understanding of how the content and composition of tocols may be governed for increased nutritional benefit of wheat consumption. Therefore, ten South African wheat cultivars from three locations were fractionated into white and whole flour, the content and concentration of tocols were evaluated by high performance liquid chromatography (HPLC), and vitamin E activity was determined. The content and composition of tocols and vitamin E activity differed with fractionation, genotype, environment, and their interaction. The highest tocol content (59.8 mg kg(-1)) was obtained in whole flour for the cultivar Elands grown in Ladybrand, while whole Caledon flour from Clarence resulted in the highest vitamin E activity (16.3 mg kg(-1)). The lowest vitamin E activity (1.9 mg kg(-1)) was found in the cultivar C1PAN3118 from L...
Background: A total of 150 bread wheat genotypes representing 121 Indian and 29 Turkish origin were screened for nutrient concentrations and grain protein content. Elemental and grain protein composition were studied by Inductively Coupled Plasma-Atomic Emission Spectrophotometer and LECO analyser, respectively. The study was performed to determine the variability in nutrient concentrations present in the collected wheat genetic material from two countries. Results: Several fold variations among genotypes existed for almost all the elements. Three major components of principal component analysis (PCA) revealed 60.8% variation among the genotypes. Nutrient variables segregated into two groups, one group containing all the macroelements except sulphur; and another cluster containing proteins and all the microelements except Zn and Mn. Pearson correlation analysis and heat-map were in accordance with each other determining strong positive association between P–K, Mn–Zn, Mg–S and Cu–protein content. Also, PCA and hierarchical grouping divided all the Indian and Turkish genotypes in two main clusters. Conclusions: Nutritional profile differentiated the genotypes from two countries into separate groups. However, some of the varieties were closely associated and indicated the success of global wheat exchange programs. While most of the correlations were in agreement with the previous studies, non-association of zinc with grain protein content directed towards its control by some other genetic factors. Some of the experimental wheat varieties with promising nutrient content have been suggested for future wheat advancement programs. Results obtained will be supportive for breeders involved in wheat biofortification programs, food industries and people relying on whole grain wheat products.
Natural Variation in Grain Composition of Wheat and Related Cereals
Journal of Agricultural and Food Chemistry, 2013
The wheat grain comprises three groups of major components, starch, protein, and cell wall polysaccharides (dietary fiber), and a range of minor components that may confer benefits to human health. Detailed analyses of dietary fiber and other bioactive components were carried out under the EU FP6 HEALTHGRAIN program on 150 bread wheat lines grown on a single site, 50 lines of other wheat species and other cereals grown on the same site, and 23−26 bread wheat lines grown in six environments. Principal component analysis allowed the 150 bread wheat lines to be classified on the basis of differences in their contents of bioactive components and wheat species (bread, durum, spelt, emmer, and einkorn wheats) to be clearly separated from related cereals (barley, rye, and oats). Such multivariate analyses could be used to define substantial equivalence when novel (including transgenic) cereals are considered.
Genotypic and environmental variation in protein and antioxidants content of bread and durum wheat
Romanian agricultural research
The objective of this study was to determine effects of the genotype, environment and genotype byenvironment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred at the Maize Research Institute, Serbia. Trials were conducted in two successive years under contrasting temperature and moisture conditions during spring growing season, thus, the environmental effects consider the influence of hot/dry and cool/wet season. On average, 1000-seed weight, protein, wet gluten and yellow pigment contents were higher in durum than in bread wheat in both years. On the other side, the average content of α-, β+γ- and total tocopherols was higher in bread than in durum wheat. The content of total phenolics and antioxidant capacity was similar for both species. Higher temperatures and lower precipitations resulted in larger kernels, higher protein and gluten content, but negatively influenced antioxidant properties, total phenolics and lipid so...
Biotechnology & Biotechnological Equipment, 2007
Taylor & Francis makes every effort to ensure the accuracy of all the information (the "Content") contained in the publications on our platform. Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Versions of published Taylor & Francis and Routledge Open articles and Taylor & Francis and Routledge Open Select articles posted to institutional or subject repositories or any other third-party website are without warranty from Taylor & Francis of any kind, either expressed or implied, including, but not limited to, warranties of merchantability, fitness for a particular purpose, or non-infringement. Any opinions and views expressed in this article are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor & Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Terms & Conditions of access and use can be found at http://www.tandfonline.com/page/terms-and-conditions It is essential that you check the license status of any given Open and Open Select article to confirm conditions of access and use.
2007
Taylor & Francis makes every effort to ensure the accuracy of all the information (the "Content") contained in the publications on our platform. Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Versions of published Taylor & Francis and Routledge Open articles and Taylor & Francis and Routledge Open Select articles posted to institutional or subject repositories or any other third-party website are without warranty from Taylor & Francis of any kind, either expressed or implied, including, but not limited to, warranties of merchantability, fitness for a particular purpose, or non-infringement. Any opinions and views expressed in this article are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor & Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Terms & Conditions of access and use can be found at http://www.tandfonline.com/page/terms-and-conditions It is essential that you check the license status of any given Open and Open Select article to confirm conditions of access and use.
Improving the health benefits of wheat
Czech Journal of Genetics and Plant Breeding, 2011
Analysis of wheat lines in the HEALTHGRAIN diversity screen has shown wide variation in the content of phytochemicals, dietary fibre components and minerals. In some cases, notably dietary fibre components, alkylresorcinols, tocols and sterols, this variation is also highly heritable, indicating that the contents of these components could be increased by plant breeding. Lower heritability was observed for the contents of Fe and Zn, but this may still be sufficient to achieve some increases by plant breeding. By contrast, some other components, such as folates, phenolic acids and Se, exhibit low levels of heritability. Grain concentrations of iron and zinc were lower in modern semi-dwarf cultivars than in older tall cultivars but no relationship between the date of release and the contents of phytochemicals and dietary fibre components was found.
Journal of Cereal Science, 2013
Einkorn (Triticum monococcum L., subsp. monococcum), emmer (Triticum dicoccum Schuebl [Schrank], subsp. dicoccum) and spring bread wheat (Triticum aestivum L.) may be rich in lipophilic antioxidants (tocols and carotenoids), and therefore potential food sources with good nutritional properties. The aim of the present study was to determine the contents of major lipophilic antioxidants beneficial for human health in wheat varieties and landraces for breeding and production. In field experiments over two years, fifteen einkorn, emmer and spring wheat varieties were analysed for the contents of tocols and carotenoids in grain. A high carotenoid content (lutein, zeaxanthin, b-carotene) was typical for the selected einkorn genotypes. Among the analysed wheat species, the highest content was of b-tocotrienol, especially in the einkorn accessions. a-Tocotrienol was abundant in einkorn and emmer wheat species. Higher contents of aand b-tocopherols were characteristic of spring and emmer wheats. d-Tocotrienol has been detected for the first time in einkorn and some emmer accessions, although in low concentrations. Significant effects of genotype on the contents of carotenoids and tocols were found with einkorn differing from emmer and spring wheats. The year of cultivation had less effect on the contents of carotenoids and tocols. Selected accessions of einkorn with high contents of carotenoids and tocotrienols as well as spring and emmer wheats with higher contents of tocopherols are good sources of antioxidants with potential health promoting benefits for the production of nutritionally enhanced foods.