Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties

• Autor(a) principal: Paiva, Ana Giselda Simões
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10773/15497
• topic: Biotecnologia alimentar; Trigo; Ácidos fenólicos; Amido

Wheat is one of the most important grain in human diet and it is the most grown cereal crop wordwide. Nowadays since global climatic changes have become more important to food production, we asked whether climatic conditions and genotype would influence the production of healthy compounds on old and new varieties of durum wheat. Resistant starch and phenolic acids were quantified by HPLC techniques to evaluate the environmental and genotypic effects and to characterize four durum wheat species grown in South Italy. Environment had a strong impact on the production of resistant starch and phenolic acids, while genotype had the greastest effect on the same compounds. The production of phenolic acids tended to increase by the effect of winter sowing season and the year 2014 during the grain filling period. Ferulic and sinapic acid were the most abundant in the four varieties. The two new Ethiopian lines were more efficient on the production of phenolic acids and resistant starch, while the old genotype Trinakria and its genetic modified pair showed to be slightly less productive. Wheat based products higher in phenolic acids and resistant starch might lead to a diet richer in bioactive substances that promote health.