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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1510206" target="_blank" >QJ1510206: Výzkum odlišných typů zabarvení zrna pšenice způsobených látkami s antioxidačním účinkem, jejich využití pro tvorbu odrůd s příznivým zdravotním benefitem pro výživu člověka a zvířat</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

35

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

143-148

Kód UT WoS článku

000400934000006

EID výsledku v databázi Scopus

2-s2.0-85018902641