Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits

Abstract

The phytic acid (PA), inorganic phosphorus (Pi), yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) of 15 Triticum aestivum and 15 Triticum durum wheats grown at six different environments were evaluated for variability, intra- and inter- relations with agronomic traits. The most variable properties in bread wheat were YP and WSPH with coefficients of variation (CV) amounting to 14.59% and 14.10%, respectively, while in durum wheat those were PSH and YP with CV of 17.59% and 15.02%, respectively. PA in durum wheat showed the least variability (CV 3.61%). Among others, positive associations were obtained between WSPH and YP in bread and durum wheat, YP and PSH, WSPH and PSH, yield (YLD) and WSPH, YLD and PSH in durum wheat, while negative associations were recorded for PA and YP, PA and WSPH, YLD and antioxidants (YP and WSPH) in bread wheat, PA and antioxidants, PA and YLD in durum wheat.

Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits

“…The variation found for phytic acid ranged from 0.462 to 0.952% (2-fold variation) in the whole trial, with an average of 0.675%. Branković et al (2015) reported a smaller range of variation for phytic acid but with significantly higher values (1.463–1.678%) in a set of 15 durum genotypes (nine with CIMMYT origin), which shows the importance of the environmental conditions and methodology used when dealing with this trait. Tabekha and Donnelly (1982) also found higher values in six durum cvs.…”

Phenol metabolism of two cultivars of durum wheat (Triticum durum Desf.) as affected by ozone and flooding stress

“…The two remaining compounds belonged to flavanols (catechin hydrate), a specific class of flavonoids, and to phenolic aldehydes (syringaldehyde). Most of these compounds were already identified in previous durum wheat investigations in both grains and shoot tissues (Branković et al, ; Di Loreto et al, ; Pasqualone et al, ; Shamloo et al, ; Stagnari et al, ).…”

“…Few O 3 experiments have been conducted on the mechanisms of the secondary metabolism of wheat cultivars, and little is known of the role played by phenolic compounds in the ROS scavenging and antioxidant mechanism (Fatima, Singh, Mukherjee, Agrawal, & Agrawal, ; Wang, Zhu, Zheng, & Liu, ; Yadav et al, ). More generally, also few studies have investigated the phenolic metabolism of durum wheat, only focusing on grain contents (Branković et al, ; Di Loreto et al, ; Pasqualone et al, ; Shamloo et al, ), except for the work of Stagnari et al () where sprouts and wheatgrass (about 5 and 12 cm shoot length, respectively) of T. durum cultivar Creso were also assessed. Thus, the major value of the present study is undoubtedly the pioneering investigation of phenolic metabolism of durum wheat under O 3 .…”

Wheat Biofortification: Utilizing Natural Genetic Diversity, Genome-Wide Association Mapping, Genomic Selection, and Genome Editing Technologies

“…Therefore, wheat genotypes with low phytate and high mineral concentration could be immensely useful in breeding programs that aim to develop biofortified verities for essential mineral nutrients. Many studies have analyzed the variability of phytate content among wheat cultivars and germplasm lines (60)(61)(62). The analysis of phytic acid content of a set of 65 bread varieties of Pakistan showed variation in the range 0.706-1.113% (60).…”