Abstract
The antioxidant activity of the grain of the 18 varieties of winter rye was evaluated. The total content of antioxidants (TCA) varied depending on both the variety genotype and the year’s weather conditions. Three groups of the varieties, which essentially differed in TCA level, were segregated. A negative correlation between TCA and the weight of 1000 grains (r = −0.59 ± 0.16) was found. In the recovery of boltings, contrasting varieties differed a little (by 3.5%); however, the content of antioxidants in the boltings was twice the content of that in flour. The main antioxidant was ferulic acid, whose content varied from 69.0 to 92.0 mg/100 g of dry matter depending on variety. In small-grained rye varieties, the content of ferulic acid was higher than that in large-grained. It was concluded that the TSA indicator can serve as effective criterion when a rye is selected for the high content of antioxidants.
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