Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

Dinelli, Giovanni; Segura‐Carretero, Antonio; Silvestro, Raffaella Di; Marotti, Ilaria; Fu, Shaoping; Benedettelli, Stefano; Ghiselli, Lisetta; Gutiérrez, Alberto Fernández

doi:10.1016/j.chroma.2009.08.041

Cited by 161 publications

(161 citation statements)

References 71 publications

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“…As observed for polyphenols, the effect of the cropping year led to a significant increase in the flavonoid content in all the durum wheat genotypes investigated (mean values 0.43 and 0.52 for 2006/2007 and 2007/2008, respectively). Most literature data report on the phenolic content exclusively in terms of free soluble fraction without considering the insoluble fraction that accounts for 50-75% of the total amount (Dinelli et al, 2009). The free phenolic contents obtained in the present study were higher than those previously reported for soluble compounds Ciccoritti et al, 2013), but were in line with those reported by Fares et al (2010) that also took into consideration the insoluble phenolic fraction.…”

Section: Phenolic Compound Contentcontrasting

confidence: 55%

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Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

et al. 2013

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Among cereals, durum wheat has a central role in the Italian diet and economy, where there is a historical tradition of pasta making. In the present study, we evaluated the nutrient and nutraceutical properties of 2 old and 6 modern durum wheat varieties grown under low input agricultural management. Considering the lack of available data on the adaptability of existing durum wheat varieties to the low input and organic sectors, the research aimed at providing a complete description of the investigated genotypes, considering the agronomic performance as well as the nutrient and phytochemical composition. The experimental trials were carried out at the same location (Bologna, Northern Italy) for two consecutive growing seasons

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Section: Phenolic Compound Contentcontrasting

confidence: 55%

“…They are mainly made up of phenolic acids and flavonoids (Dinelli et al, 2009). In wheat kernel, polyphenols can be found in the free soluble and the bound insoluble forms, both possessing strong antiradicalic power as well as anticancer and anti-inflammatory properties (Thompson, 1994;Jacobs et al, 1998).…”

Section: Phenolic Compound Contentmentioning

confidence: 99%

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

et al. 2013

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“…The few reports available focused only on durum wheat cultivars (Lempereur et al 1997, Dinelli et al 2009, Menga et al 2010, Acquistucci et al 2013, and a single report is about other free-threshing or hulled subspecies, wild or domesticated (Abdel-Aal and Rabalski 2008). Moreover, the number of samples studied was limited, ranging between 3 and 30.…”

Section: Introductionmentioning

confidence: 99%

Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

Pasqualone

Delvecchio²,

Mangini³

et al. 2014

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The total soluble phenolic compounds (TSPC) and antioxidant activity (AA) of 113 tetraploid wheat samples including cultivars, landraces, and wild accessions of different Triticum turgidum subspecies, were assessed to point out potential sources for cereal-based functional foods. TSPC ranged from 1.28 to 3.15 mg g -1 as ferulic acid equivalents and AA, assessed by 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity test, ranged from 47.5% to 81.7%. Among cultivars of ssp. durum, the highest levels were observed in 'Timilia' and 'Svevo', while the ssp. dicoccoides showed the highest TSPC and AA among the accessions. The principal component analysis of data discriminated cultivars from wild accessions, and PC1 explained about 62% of variability. The TSPC were negatively correlated with thousand-kernel weight and grain yield per spike, while were positively correlated with AA, grain protein content, polyphenol oxidase activity, and brown index of whole meal and dough. The cultivar 'Langdon' coupled high TSPC and low brownness.

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“…However, literature lacks information about the complete phenolic composition of wheat and of different wheat varieties as regards flavonoid, anthocyanin, stilbene, coumarin and lignan content. In our previous study, the phenolic profile of old and modern durum wheat varieties was investigated using HPLC coupled with time-of-flight mass spectrometry and high qualitative differences were highlighted among the tested genotypes [22]. In particular, old durum wheat varieties showed a qualitative free and bound phenolics content significantly different than those detected in the modern cultivars.…”

Section: Introductionmentioning

confidence: 99%

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

Dinelli

Segura‐Carretero

Silvestro

et al. 2011

Journal of Chromatography A

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a b s t r a c tThe health-promoting properties of common wheat (Triticum aestivum L.) have been largely attributed to the presence of unique phytochemicals of whole grains. The aim of this study was to profile the phenolic content of 16 old and 6 modern Italian wheat varieties, cropped in the same location and growing season. High variability was observed among the investigated wheat genotypes, both in the free and bound phenolic extracts. The total polyphenol content ranged from 885.5 to 1715.9 mol GAE/100 g of grain and, on average, the bound fraction contributed for 72.0% to the total phenolic content. As regards the flavonoid content, the free fraction ranged from 50.7 to 106.1 mol CE/100 g of grain and the bound fraction from 78.3 to 148.9 mol CE/100 g of grain. Moreover, the interpretation of the mass spectra allowed the characterization of 34 phenolic compounds (104 including isomer forms) belonging to the phenolic acid, flavonoid, coumarin, stilbene, proanthocyanidin and lignan chemical classes. HPLC-ESI-TOF-MS analysis highlighted remarkable differences in the phytochemical fingerprints of old and modern wheat varieties. Six ancient wheat genotypes (Bianco Nostrale, Frassineto, Gentil Rosso, Gentil Rosso Mutico, Marzuolo d'Aqui, Verna) showed phenolic profiles with a number of total compounds and isomer forms much higher than that identified in the modern cultivars. The present findings confirm that ancient wheat may represent a valuable source of biodiversity, especially as regards phenolic compounds. The investigated old wheat genotypes may be successfully used in breeding programs for developing bread wheat varieties with added value in terms of health-promoting phytochemicals.

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Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

Cited by 161 publications

References 71 publications

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

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