Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties
Autor(a) principal: | |
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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 |
Resumo: | 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. |
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Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varietiesBiotecnologia alimentarTrigoÁcidos fenólicosAmidoWheat 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.O trigo é um dos cereais mais importantes na alimentação humana e um dos mais produzidos a nível mundial. No momento em que as alterações climáticas parecem ser cada vez mais importantes na produção de alimentos, foi questionado se as condições climáticas e o genótipo poderiam influenciar a produção de compostos benéficos para a saúde em variedades antigas e novas de trigo duro. O amido resistente e os ácidos fenólicos foram quantificados através de técnicas cromatográficas para avaliar os efeitos ambientais e genotípicos e para caracterizar quatro variedades de trigo duro cultivadas no sul de Itália. O ambiente influenciou a produção de amido resistente e de ácidos fenólicos, enquanto que o genótipo teve o maior impacto nestes. A produção de ácidos fenólicos tendeu a aumentar pelo efeito da estação invernal e do ano 2014 no período de enchimento dos grãos. Os ácidos ferúlico e sinápico foram os mais abundantes nestas variedades. As duas linhas genotípicas Etiopia novas foram as mais eficientes na produção de ácidos fenólicos e amido resistente, enquanto que o genótipo antigo Trinakria e o seu par geneticamente modificado mostraram ser ligeiramente menos produtivos. Pensa-se que os produtos alimentares à base de trigo com um conteúdo de amido resistente e ácidos fenólicos elevado conduzem a uma dieta mais rica em substâncias bioactivas que promovem a saúde humana.Universidade de Aveiro2018-07-20T14:00:53Z2015-12-15T00:00:00Z2015-12-152017-12-08T14:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10773/15497TID:201563169engPaiva, Ana Giselda Simõesinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T11:28:41Zoai:ria.ua.pt:10773/15497Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:50:52.382708Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
title |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
spellingShingle |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties Paiva, Ana Giselda Simões Biotecnologia alimentar Trigo Ácidos fenólicos Amido |
title_short |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
title_full |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
title_fullStr |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
title_full_unstemmed |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
title_sort |
Genotypic and environmental effects on the concentration of healthy compounds of four durum wheat varieties |
author |
Paiva, Ana Giselda Simões |
author_facet |
Paiva, Ana Giselda Simões |
author_role |
author |
dc.contributor.author.fl_str_mv |
Paiva, Ana Giselda Simões |
dc.subject.por.fl_str_mv |
Biotecnologia alimentar Trigo Ácidos fenólicos Amido |
topic |
Biotecnologia alimentar Trigo Ácidos fenólicos Amido |
description |
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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-15T00:00:00Z 2015-12-15 2017-12-08T14:00:00Z 2018-07-20T14:00:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/15497 TID:201563169 |
url |
http://hdl.handle.net/10773/15497 |
identifier_str_mv |
TID:201563169 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de Aveiro |
publisher.none.fl_str_mv |
Universidade de Aveiro |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799137558123249664 |