Abstract

The high content of bioactive molecules in bran and germ portions of the kernel makes whole wheat grain a functional food to prevent several degenerative and chronic diseases. In particular, whole wheat caryopsides contain high amounts of phenolic acids having favourable effects on human health due to their antioxidant and anti-inflammatory activity. Genetic variation for phenolic acid content and composition has been documented among different cereal grains with particular regard to soft, medium and hard wheat (Triticum aestivum L.). Less attention has been devoted to tetraploid wheats (Triticum turgidum L.). The objective of this study was to evaluate the variability for phenolic acid content and composition in a core collection of 112 genotypes of tetraploid wheat, including cultivars, landraces and wild accessions. In particular, the core collection comprised 65 durum cultivars (T. turgidum L. ssp. durum), 12 accessions of ssp. turgidum, 8 of ssp. turanicum, 8 of ssp. polonicum, 3 of ssp. carthlicum, 9 of ssp. dicoccum and 7 of ssp. dicoccoides.Phenolic acids extracted from the whole semolina flour were identified and quantified by HPLC-DAD analysis. The results showed a significant genotype influence on the content of phenolic acids. The ssp. durum cultivars showed a higher content of phenolic acids compared to landraces and wild accessions. On average, total phenolic acid content ranged from about 830 ?g/g dry weight (ssp. durum) to 570 ?g/g dry weight (ssp. dicoccum and ssp. turgidum). Large and significant variation for total phenolic acid content was observed among the durum wheat cultivars, with cv. Ambral, Pedroso, Primadur, Mida and Tito largely exceeding 1000 ?g/g dry weight of total phenolic acids. Ferulic acid was the most abundant phenolic acid in all genotypes, particularly in the ssp. durum (on average 654 ?g/g dry weight), whereas the ssp. dicoccum, turgidum and diccoides showed the least content (less than 450 ?g/g dry weight). Sinapic acid was the second phenolic acid for abundance and it varied from ~54 ?g/g dry weight (ssp. carthlicum) to ~140 ?g/g dry weight (ssp. durum). Other phenolic acids identified in this work were p-coumaric acid (19 ÷ 26 ?g/g dry weight), vanillic acid (5 ÷ 9 ?g/g dry weight), syringic acid (2 ÷ 7 ?g/g dry weight) and 2,4- dihydroxybenzoic acid (1 ÷ 3 ?g/g dry weight). In conclusion, the results showed that the content of phenolic acids in the studied tetraploid wheat collection varied significantly, suggesting that a number of durum wheat elite varieties could be used for breeding purposes. Also, the use of cultivars with high phenolic acid content could allow the production of whole durum wheat food products with enhanced health-related benefits.

Autore Pugliese

• Laddomada Barbara , Mita Giovanni , Durante Miriana

Tutti gli autori

• Laddomada B.; Durante M.; D'Amico L.; Coppola C.; Mangini G.; Blanco A.; Marrese P.P.; Lenucci M.S.; Mita G.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2014

ISSN

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ISBN

978-88-904570-4-3

Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Settori ERC

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Codici ASJC

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