Phenolic acids in kernels of different coloured-grain wheat genotypes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000004" target="_blank" >RIV/25328859:_____/20:N0000004 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/20:81576
Result on the web
<a href="https://www.agriculturejournals.cz/publicFiles/380_2019-PSE.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/380_2019-PSE.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/380/2019-PSE" target="_blank" >10.17221/380/2019-PSE</a>
Alternative languages
Result language
angličtina
Original language name
Phenolic acids in kernels of different coloured-grain wheat genotypes
Original language description
The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present study. Significant increase (8%) in the total phenolic acid content was observed in the dryer year 2017. Five phenolic acids (ferulic, sinapic, p-coumaric, vanillic and 4-hydroxybenzoic) and cis-isomers of ferulic and sinapic acid were determined by HPI.C-DAD (high-performance liquid chromatography with a diode-array detector) in grain samples. The total phenolic acid content of coloured wheat groups varied: blue aleurone > purple pericarp > yellow endosperm > red colour (798 > 702 > 693 > 599 mu g/g). The fraction of bound phenolic acids was the major contributor to the total phenolic acid content (91.7%) with ferulic acid predominating (85.2%). Conjugated phenolic acids accounted for 7.9% of the total with sinapic and ferulic acid predominating (47.6% and 19.9%). The composition of individual phenolic acids was similar within these two fractions. The remaining 0.4% was represented by the fraction of free phenolic acids in which the phenolic acid profile varied among the individual coloured groups. Ferulic acid prevailed in red and yellow wheats, vanillic in blue and p-coumaric in purple wheats.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)
Result continuities
Project
<a href="/en/project/QK1910343" target="_blank" >QK1910343: New Wheat Characters to Improve Adaptation Potential in Global Change Environment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
PLANT SOIL AND ENVIRONMENT
ISSN
1214-1178
e-ISSN
1805-9368
Volume of the periodical
66
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
57-64
UT code for WoS article
000518381400001
EID of the result in the Scopus database
2-s2.0-85081203806