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
References
- Abdel–Aal ASM, Hucl P, Rabalski I (2018) Compositional and antioxidant properties of anthocyanins – rich products prepared from purple wheat. Food Chemistry 254: 13-19.
- Adom KK, Sorrels ME, Liu RH (2003) Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry 51: 7825-7834.
- Arshad MS, Kwon JH, Anjum FM, Shoaib M, Saeed F, Imran M, Amjad Z, Nadeem M, Hussin S (2017) Wheat antioxidants, their role in bakery industry, and health perspective. IntechOpen 18: 365-381.
- Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L (2006) Effects of postharvest treatment and heat stress on availability of wheat antioxidants. Journal of Agricultural and Food Chemistry 54: 5623-5629.
- De Gara L, De Pinto MC, Moliterni VM, D’egidio MG (2003) Redox regulation and storage processes during maturation in kernels of (Triticum durum). Journal of Experimental Botany 54: 249-258.
- Flight I, Clifton P (2006) Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature. European Journal of Clinical Nutrition 60: 1145-59.
- Gabor E, Petroczi IM, Tanacs L (2006) Antioxidant activity of wheat grains. Cereal Research Communications 34: 1255-1260.
- Harris KA, Kris – Etherton PM (2010) Effects of whole grains on coronary heart disease risk. Current Atherosclerosis Reports 12: 368-76.
- Havrlentova M, Psenakova I, Zofajova A, Rückschloos L, Kraic K (2014) Anthocyanins in wheat seed. Nova Biotechnologica 13: 1-14.
- Hentschel V, Kranl K, Hollmann J, Lindhauer MG, Bohm V, Bitsch R (2002) Spectrophotometric determination of yellow pigment and evaluation of carotenoids by high-performance chromatography in durum wheat grain. Journal of Agricultural and Food Chemistry 23: 6663-6668.
- Kenievel DC, Abdeel – Aal ESM, Rabalski I, Nakamura T, Hucl P (2009) Grain colour development and the inheritance of high anthocyanins blue aluerone and purple pericarp in spring wheat (Triticum aestivum L.). Cereal Science 50: 113-120.
- Khampas S, Lertrat K, Lomthaisong K, Suriharn B (2013) Variability in phytochemicals and antioxidant activity in corn at immaturity and physiological maturity stages. International Food Research Journal 20: 3149-3157.
- Leticia XLM, Rosa MOR, Gerardo VA, Chen - Hsien L, Kirk LP, Hugo SG (2009) Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. Food Science and Technology 42: 1187-1192.
- Levakova L, Lacko Bartosova M (2017) Phenolic acids and antioxidant activity of wheat species: A review. Agriculture (Poľnohospodárstvo) 63: 92-101.
- Lewis C, Walker J, Lancaster J (1999) Changes in anthocyanins, flavanoid and phenolics acid concentrations during development and storage of coloured potato (Solanum tuberosum L.) tubers. Journal of the Science of Food and Agriculture 79: 311-316.
- Liu RH (2004) Potential synergy of phytochemicals in cancer prevention: Mechanism of action. Nutrition 134: 3479-3485.
- Liu RH (2007) Whole grain phytochemicals and health. Journal of Cereal Science 46: 207-219.
- Lutsey PL, Jacobs DR, Kori Sjr, Mayer – Davis E, Shea S, Stefen LM (2007) Whole grain intake and its cross-sectional association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA study. British Journal of Nutrition 98: 397-405.
- Ma D, Li Y, Zhang Wang C, Qin H, Ding H, Xie Y, Guo T (2016) Accumulation of phenolics compounds and expression profiles of phenolics acid biosynthesis – related genes in developing grains of white, purple and red wheat. Frontiers in Plant Sciences 7: 1-11.
- Marconi E, Carcea M (2001) Pasta from non - traditional raw materials. Cereal Foods World 46: 522-529.
- Mccallum JA, Walker JRL (1990) Phenolic biosynthesis during grain development in wheat: Change in phenylalanine ammonia – lyase activity and soluble phenolics content. Journal of Cereal Science 65: 175-185.
- Merendino N, A’aguino M, Molinari R, De Gara L, D’egidio MG, Paradiso A, Cecchini C, Corradini C, Tomassi G (2006) Chemical characterization and biological effects of immature durum wheat in rats. Journal of Cereal Science 43: 129-136.
- MGM (2017) Meteorological database. http://www.mgm.gov.tr. Accessed 18 December, 2017.
- Narwal S, Thakur V, Sheoran S, Dahiya S, Jaswal S, Gupta RK (2014) Antioxidant activity and phenolics content of the Indian wheat varieties. Journal of Plant Biochemistry and Biotechnology 23: 11-17.
- Paradiso A, Cecchini C, De Gara L, D’egidio MG (2006) Functional, antioxidant and rheological properties of meal from immature durum wheat. Journal of Cereal Science 43: 216-222.
- Saha S, Islam Z, Islam S, Hassan MF, Hossain MS, Islam SMS (2018) Determination of antioxidant properties and the bioactive compounds in wheat (Triticum aestivum L.). Jordan Journal of Biological Sciences 11: 315-321.
- Shao YF, Xu FF, Sun X, Bao JS, Beta T (2014) Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chemistry 14: 390-396.
- Shipp J, Abdel-Aal ESM (2010) Food applications and physiological effects of anthocyanins as functional food ingredients. The Open Food Science Journal 4: 7-22.
- Yu L, Nanguet AL, Beta T (2013) Comparison of antioxidant properties of refined and whole wheat flour and bread. Antioxidants 2: 370 -383.
- Zilic S, Hadzi-Taskovic Sukalovic V, Dodig D (2011) Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. Journal of Cereal Science 54: 417-424.
- Zilic S (2016) Phenolic compounds of wheat their content, antioxidant capacity and bioaccessibility. MOJ Food Proccesssing & Technology 2: 85-90.
- Zofajova A, Psenakova I, Havrlentova M, Piliarova M (2012) Accumulation of total anthocyanins in wheat grain. Agriculture 58: 50-56.
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
References
- Abdel–Aal ASM, Hucl P, Rabalski I (2018) Compositional and antioxidant properties of anthocyanins – rich products prepared from purple wheat. Food Chemistry 254: 13-19.
- Adom KK, Sorrels ME, Liu RH (2003) Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry 51: 7825-7834.
- Arshad MS, Kwon JH, Anjum FM, Shoaib M, Saeed F, Imran M, Amjad Z, Nadeem M, Hussin S (2017) Wheat antioxidants, their role in bakery industry, and health perspective. IntechOpen 18: 365-381.
- Cheng Z, Su L, Moore J, Zhou K, Luther M, Yin J, Yu L (2006) Effects of postharvest treatment and heat stress on availability of wheat antioxidants. Journal of Agricultural and Food Chemistry 54: 5623-5629.
- De Gara L, De Pinto MC, Moliterni VM, D’egidio MG (2003) Redox regulation and storage processes during maturation in kernels of (Triticum durum). Journal of Experimental Botany 54: 249-258.
- Flight I, Clifton P (2006) Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature. European Journal of Clinical Nutrition 60: 1145-59.
- Gabor E, Petroczi IM, Tanacs L (2006) Antioxidant activity of wheat grains. Cereal Research Communications 34: 1255-1260.
- Harris KA, Kris – Etherton PM (2010) Effects of whole grains on coronary heart disease risk. Current Atherosclerosis Reports 12: 368-76.
- Havrlentova M, Psenakova I, Zofajova A, Rückschloos L, Kraic K (2014) Anthocyanins in wheat seed. Nova Biotechnologica 13: 1-14.
- Hentschel V, Kranl K, Hollmann J, Lindhauer MG, Bohm V, Bitsch R (2002) Spectrophotometric determination of yellow pigment and evaluation of carotenoids by high-performance chromatography in durum wheat grain. Journal of Agricultural and Food Chemistry 23: 6663-6668.
- Kenievel DC, Abdeel – Aal ESM, Rabalski I, Nakamura T, Hucl P (2009) Grain colour development and the inheritance of high anthocyanins blue aluerone and purple pericarp in spring wheat (Triticum aestivum L.). Cereal Science 50: 113-120.
- Khampas S, Lertrat K, Lomthaisong K, Suriharn B (2013) Variability in phytochemicals and antioxidant activity in corn at immaturity and physiological maturity stages. International Food Research Journal 20: 3149-3157.
- Leticia XLM, Rosa MOR, Gerardo VA, Chen - Hsien L, Kirk LP, Hugo SG (2009) Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. Food Science and Technology 42: 1187-1192.
- Levakova L, Lacko Bartosova M (2017) Phenolic acids and antioxidant activity of wheat species: A review. Agriculture (Poľnohospodárstvo) 63: 92-101.
- Lewis C, Walker J, Lancaster J (1999) Changes in anthocyanins, flavanoid and phenolics acid concentrations during development and storage of coloured potato (Solanum tuberosum L.) tubers. Journal of the Science of Food and Agriculture 79: 311-316.
- Liu RH (2004) Potential synergy of phytochemicals in cancer prevention: Mechanism of action. Nutrition 134: 3479-3485.
- Liu RH (2007) Whole grain phytochemicals and health. Journal of Cereal Science 46: 207-219.
- Lutsey PL, Jacobs DR, Kori Sjr, Mayer – Davis E, Shea S, Stefen LM (2007) Whole grain intake and its cross-sectional association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA study. British Journal of Nutrition 98: 397-405.
- Ma D, Li Y, Zhang Wang C, Qin H, Ding H, Xie Y, Guo T (2016) Accumulation of phenolics compounds and expression profiles of phenolics acid biosynthesis – related genes in developing grains of white, purple and red wheat. Frontiers in Plant Sciences 7: 1-11.
- Marconi E, Carcea M (2001) Pasta from non - traditional raw materials. Cereal Foods World 46: 522-529.
- Mccallum JA, Walker JRL (1990) Phenolic biosynthesis during grain development in wheat: Change in phenylalanine ammonia – lyase activity and soluble phenolics content. Journal of Cereal Science 65: 175-185.
- Merendino N, A’aguino M, Molinari R, De Gara L, D’egidio MG, Paradiso A, Cecchini C, Corradini C, Tomassi G (2006) Chemical characterization and biological effects of immature durum wheat in rats. Journal of Cereal Science 43: 129-136.
- MGM (2017) Meteorological database. http://www.mgm.gov.tr. Accessed 18 December, 2017.
- Narwal S, Thakur V, Sheoran S, Dahiya S, Jaswal S, Gupta RK (2014) Antioxidant activity and phenolics content of the Indian wheat varieties. Journal of Plant Biochemistry and Biotechnology 23: 11-17.
- Paradiso A, Cecchini C, De Gara L, D’egidio MG (2006) Functional, antioxidant and rheological properties of meal from immature durum wheat. Journal of Cereal Science 43: 216-222.
- Saha S, Islam Z, Islam S, Hassan MF, Hossain MS, Islam SMS (2018) Determination of antioxidant properties and the bioactive compounds in wheat (Triticum aestivum L.). Jordan Journal of Biological Sciences 11: 315-321.
- Shao YF, Xu FF, Sun X, Bao JS, Beta T (2014) Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chemistry 14: 390-396.
- Shipp J, Abdel-Aal ESM (2010) Food applications and physiological effects of anthocyanins as functional food ingredients. The Open Food Science Journal 4: 7-22.
- Yu L, Nanguet AL, Beta T (2013) Comparison of antioxidant properties of refined and whole wheat flour and bread. Antioxidants 2: 370 -383.
- Zilic S, Hadzi-Taskovic Sukalovic V, Dodig D (2011) Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. Journal of Cereal Science 54: 417-424.
- Zilic S (2016) Phenolic compounds of wheat their content, antioxidant capacity and bioaccessibility. MOJ Food Proccesssing & Technology 2: 85-90.
- Zofajova A, Psenakova I, Havrlentova M, Piliarova M (2012) Accumulation of total anthocyanins in wheat grain. Agriculture 58: 50-56.
Details
| Primary Language | English |
|---|---|
| Subjects | Agricultural Engineering |
| Journal Section | Makaleler |
| Authors | |
| Publication Date | April 1, 2022 |
| Submission Date | February 12, 2021 |
| Published in Issue | Year 2022 Volume: 35 Issue: 1 |
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