2024-03-29T12:14:09Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1011562021-12-28T16:39:11Zcom_10261_74com_10261_6col_10261_327
00925njm 22002777a 4500
dc
Navas-López, José F.
author
Ostos-Garrido, Francisco J.
author
Castillo, Almudena
author
Martín, Antonio
author
Giménez, María J.
author
Pistón, Fernando
author
2014-01-30
For humans, wheat is the most important source of calories, but it is also a source of antioxidant compounds that are involved in the prevention of chronic disease. Among the antioxidant compounds, phenolic acids have great potential to improve human health. In this paper we evaluate the effect of environmental and genetic factors on the phenolics content in the grain of a collection of tritordeums with different cytoplasm and chromosome substitutions. To this purpose, tritordeum flour was used for extraction of the free, conjugates and bound phenolic compounds. These phenolic compounds were identified and quantified by RP-HPLC and the results were analyzed by univariate and multivariate methods. This is the first study that describes the composition of phenolic acids of the amphiploid tritordeum. As in wheat, the predominant phenolic compound is ferulic acid. In tritordeum there is great variability for the content of phenolic compounds and the main factor which determines its content is the genotype followed by the environment, in this case included in the year factor. Phenolic acid content is associated with the substitution of chromosome DS1D(1Hch) and DS2D(2Hch), and the translocation 1RS/1BL in tritordeum. The results show that there is high potential for further improving the quality and quantity of phenolics in tritordeum because this amphiploid shows high variability for the content of phenolic compounds. © 2014 Navas-Lopez, Ostos-Garrido, Castillo, Martín, Gimenez and Pistón.
Frontiers in Plant Science 5: 10 (2014)
http://hdl.handle.net/10261/101156
10.3389/fpls.2014.00010
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100003329
24523725
Nutritive
Variability
Healthy
Plant breeding
Chromosome sustitution
Wheat
Flour quality
Antioxidant
Phenolic content variability and its chromosome location in tritordeum