Variation of wheat grain lipid fraction and its antioxidative status under the impact of delayed sowing

Konopka, Iwona; Grabinski, J.; Skrajda, Marta; Dąbrowski, Grzegorz; Tańska, Małgorzata; Podolska, G.

doi:10.1016/j.jcs.2017.05.013

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…The extracted oil from the wheat grain was characterized by a typical composition of fatty acids, with a predominance (~58%) of ω-6 linoleic acid (C18:2) ( Table 5); this corroborates findings by Ciolek et al (2012) and Konopka et al (2017). The remaining fatty acids included oleic acid (C18:1c9+c11; ~12%), α-linolenic acid (C18:3, ω-3; > 4%), and palmitic acid (C16:0; 23%).…”

Section: Observed Low Remobilizationsupporting

confidence: 82%

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Effect of manganese and nitrogen fertilization on the content of some essential micronutrients and composition of fatty acids in winter wheat grain

Stępień

Wojtkowiak

Pietrzak-Fiećko

et al. 2019

Chil. j. agric. res.

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Nitrogen fertilization combined with microelements is an effective way to provide nutrients to plants, which are essential for obtaining high-value crops. The aim of this study was to evaluate two N fertilizer rates (150 and 200 kg ha-1) and four Mn fertilizer rates (0.0, 0.5, 1.0, and 1.5 kg Mn ha-1) on the N, Mn, Zn, Cu, and Fe content and composition of fatty acids in winter wheat (Triticum aestivum L.) grain. An increase in the N fertilizer rate increased (12.7%) the Mn content and decreased (10%) the Cu content of wheat grain. Regardless of N fertilization, foliar application of Mn at 1.5 kg ha-1 contributed to the highest Zn (28.4 mg kg-1) and Fe (58.4 mg kg-1) content in the grain. In an analysis of lipid fractions, the highest value of the coefficient of variation was recorded for C18:0 (16.3%-low variation). Nitrogen and Mn fertilization were most strongly correlated with the Mn content of grain (r = 0.356, r = 0.391, respectively). The 200 kg N ha-1 treatments combined with 1.0 kg ha-1 Mn and 150 kg ha-1 N without Mn were correlated with the content of C:18:0, C18:1c11, C18:1c9, and monounsaturated fatty acids in the grain. The application of 200 kg ha-1 N with 1.5 kg ha-1 Mn was correlated with the Fe, Zn, and Mn content of the grain. The remaining fertilization treatments were correlated with the content of C18:3, C18:2, polyunsaturated fatty acids (PUFA), and the C18:2/C18:3 ratio in the grain. Results indicated that the application of 200 kg ha-1 N beneficially affected the PUFA content in the winter wheat grain and can therefore be used to obtain raw material with increased nutritional value. The human organism does not synthesize PUFA, so they must be taken with food (or supplements); winter wheat grain can be a good source because it contains more than 60% PUFA.

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Section: Observed Low Remobilizationsupporting

confidence: 82%

“…According to Ciolek et al (2012) and Escarnot et al (2012), the lipid content of wheat grain ranges from 1% to 3%. This is a very stable trait that is genetically conditioned (Konopka et al, 2017). In the present study, the lipid content of wheat grain was similar, ranging from 1.19% to 1.36%.…”

Section: Resultssupporting

confidence: 66%

Effect of manganese and nitrogen fertilization on the content of some essential micronutrients and composition of fatty acids in winter wheat grain

Stępień

Wojtkowiak

Pietrzak-Fiećko

et al. 2019

Chil. j. agric. res.

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“…The antioxidant potential of flour samples was determined in the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay according to Konopka et al ( 2017a ). The extracts were added to a DPPH (Sigma Aldrich) solution (0.2 mmol L −1 in methanol), and the mixture was shaken and incubated in the dark at room temperature for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

et al. 2019

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The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.

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“…The antioxidant capacity of samples was determined by the DPPH Radical Scavenging Assay, according to Konopka et al [32] with some modifications. The extracts were added to a DPPH (2,2-diphenyl-1-picrylhydrazyl) solution (0.2 mmol/L in methanol) and the mixture was shaken and incubated in the dark at room temperature for 30 min.…”

Section: Dpphmentioning

confidence: 99%

Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

Skrajda-Brdak

Konopka

Tańska

et al. 2019

Eur Food Res Technol

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Only low molecular, simple phenolic acids and their dimers can be easily absorbed by intestinal cells. In this study, the changes in free (unbound) phenolic acids and antioxidative capacity were tracked from flour, through bread to final in vitro bread hydrolysate. The initial material of the study included wholemeal flours made of common wheat, spelt wheat and rye, fermented with baker's yeast Saccharomyces cerevisiae or by the use of baking starter made of lactic acid bacteria Lactobacillus casei and L. brevis cultures with S. chevalieri yeast. A significant overall increase in free phenolic acids in breads and their hydrolysates was found, with the highest increase found for rye samples. The impact of the fermentation type was not consistent, showing additional crucial factors of used flours, which can affect final results. The free phenolic acid content in all the samples was correlated with the antioxidant capacity.

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Variation of wheat grain lipid fraction and its antioxidative status under the impact of delayed sowing

Cited by 12 publications

References 27 publications

Effect of manganese and nitrogen fertilization on the content of some essential micronutrients and composition of fatty acids in winter wheat grain

Effect of manganese and nitrogen fertilization on the content of some essential micronutrients and composition of fatty acids in winter wheat grain

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

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