Influence of Germination Temperatures on the Chemical Composition of Wheat (Triticum aestivum L.) Seeds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A73594" target="_blank" >RIV/60460709:41210/17:73594 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.17221/391/2016-CJFS" target="_blank" >http://dx.doi.org/10.17221/391/2016-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/391/2016-CJFS" target="_blank" >10.17221/391/2016-CJFS</a>

Result language
angličtina
Original language name
Influence of Germination Temperatures on the Chemical Composition of Wheat (Triticum aestivum L.) Seeds
Original language description
The content of saccharides and lipids in wheat seeds from both conventional and organic agriculture was determined based on the length of germination (0, 2, or 5 days) and germination temperature (10 and 22 C). The content of saccharides was determined by HPLC, and the total lipid content was detected by Soxhlet extraction in the course of germination. While the non-germinated seeds had the highest content of glucose (6,95 mg/g) and fructose (4,37 mg/g), in conventionally grown seeds sucrose (5,03 mg/g) and maltose (3,62 mg/g) were at the highest level. In organically and conventionally produced seeds the contents of fructose, glucose, and maltose increased due to germination. While the content of lipids increased in the seeds from organic production on the second day from 0,46 g/10 g to 0,51 g/10 g (at 10 C) and 0,64 g/10 g (at 22 C). Differences in the content of saccharides and lipids between seeds from organic and conventional agriculture were not unequivocally confirmed.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QJ1510206" target="_blank" >QJ1510206: Research of the wheat different grain discoloration types caused by substances with antioxidant effects, their use for development of varieties with positive health benefit for human and animal nutrition</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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