Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco

H Serghini Caid,M Ouzouline,C Demandre,G Benhassaine-Kesri,E El Amrani,N Tahani

doi:10.3989/gya.010409

H Serghini Caid, M Ouzouline + Show 4 more

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https://doi.org/10.3989/gya.010409

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Abstract

The lipid composition of the seeds from two soft wheat varieties (Triticum aestivum, cv. Marchouche and Mahdia) were analyzed before and after accelerated aging. Eight days of accelerated aging resulted in a total inhibition of seed germinability as well as a decrease in their total and especially unsaturated fatty acid contents. Oleic and linoleic acid contents decreased particularly in the phosphatidylcholine of the seeds from both varieties. The proportion of polar lipids also decreased after aging as compared to neutral lipids: a 5.8% and 7.2% decrease in polar lipids was e observed in Mahdia and Marchouche cultivars, respectively. In the neutral lipids of the seeds from the Marchouche variety, the percentage of free fatty acids increased whereas the triacylglycerols decreased. After aging, the fatty acid compositions of all lipid classes were modified in the same manner as total fatty acid compositions. Among polar lipids, phospholipid proportions were particularly small, especially the phosphatidylcholine percentages with an 18.1% and 19.1% decrease in Mahdia and Marchouche varieties, respectively. In contrast, MGDG percentages increased, especially in the seeds from the Marchouche variety. A 15.5% increase was noticed when compared with seeds which were not aged. At the same time, the DGDG percentage showed a 16.6% decrease after accelerated aging of the seeds from the Marchouche variety. From these results we concluded that the lipid content decrease observed in seeds after accelerated aging could be linked to a loss in the germination and vigor of wheat seeds.

Highlights

Seed storage in conditions which are able to entirely preserve the germination capacity of the seeds is a constant problem in agriculture
After two days of accelerated aging, it was reduced to 25% for Marchouche seeds which represented a 52.95% decrease in germination capacity; in contrast, Mahdia seeds displayed only a 12.5% decrease in germination capacity after the same treatment
The total germination inhibition observed after 8 days of accelerated aging was accompanied by a 30.43% increase in solute leakage for Marchouche seeds and a 50% increase for Mahdia seeds (Table 1)

Summary

Introduction

Seed storage in conditions which are able to entirely preserve the germination capacity of the seeds is a constant problem in agriculture. Minor constituents, contribute to the technological, rheological and nutritional qualities of flour (Ruibal-Mendieta et al, 2002) as well as to the quality of the primary or secondary transformation. SERGHINI CAID products of soft or durum wheat. Bread volume, during baking, would be strongly linked to the non polar / polar lipid ratio and the galactolipid content of the flour (Goesaert et al, 2005). Lipids in wheat embryos are mainly neutral lipids whereas in endosperm, lipids are associated with membranes and are glyco- and phospho-lipids (Konopka et al, 2005)

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