The effects of different harvest periods to bio-active compounds in wheat

Abstract

Natural antioxidants, especially plant phenolics, such as anthocyanins, are reliable and have a history of food use; they are also bio-active so consumption of plant extracts from natural sources is increasing day by day. The aim of this study is to detect the effects of different harvest periods on some growth parameters and bio-active compounds in wheat. The study was conducted in the 2015-2016 growing season in Konya. Seeds of Bezostaja 1, AN 110 and AT 053 genotypes were used. Growth parameters and bio-active compounds were determined on the grains of spike samples obtained at 6 different harvest periods. Whist all of the three genotypes of the trial had the highest TA (Total Anthocyanin) levels at 1st harvest; genotype AN 110 had the highest TAnt. (Total Antioxidant) content at 1st, and Bezostaja 1 and AT 053 had the highest TAnt. levels at the 6th sampling. Bezostaja 1 had the highest TPC (Total Phenolic Content) at 1st sampling; AN 110 had the highest TPC at 3rd and AT 053 at the 4th harvest period. Total antioxidant values decreased until the 3rd sampling then increased at the 4th, 5th and 6th harvest periods. Whilst the values of GM (Grain Moisture), SFW (Spike Fresh Weight), TA and TPC traits decreased on going maturity stages; values of GDW (Grain Dry Weight), SDW (Spike Dry Weight) and TGW (Thousand Grain Weight) features increased linearly. According to the results some of the growth parameters and bio-active compounds of wheat grains that were harvested earlier were higher.

Keywords

• Antioxidant
• Anthocyanin
• Harvest
• Phenolic compound
• Wheat

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