Abstract
The influence of variety and growing location on the carotenoid and vitamin E content of 184 different varieties of durum wheat of each of the German locations Hohenheim and Seligenstadt was analyzed by HPLC. In addition, the yellow pigment content was measured as b value using a chroma meter. The results showed that the measured parameters vary both between sites and varieties, with higher variance between varieties. Finally, we elaborated a high genetic variance and heritability for lutein and total carotenoids and no negative correlations to important agronomic and quality traits in durum wheat. Thus, future durum breeding could produce varieties with improved agronomy, quality, and increased contents of lutein and total carotenoids. Vitamin E has only a minor importance due to the low contents in durum wheat. Due to the high correlation between the b value and the total carotenoid content, the b value could be used as a cheap and rapid method to initially screen high numbers of breeding lines before testing individual promising breeding lines with HPLC, warranting efficient and accurate selection of durum lines with increased carotenoid content.
Highlights
Durum wheat (Triticum turgidum ssp. durum) is suitable for the production of pasta and is in this form of importance for human nutrition [1]
Methyl tert-butyl ether (MtBE), and tetrahydrofuran were used from Chemsolute, Th
Based on an established method for the analysis of carotenoids and vitamin E in different foods using Ultra-Turrax, a more efficient sample processing method for the analysis of the ingredients mentioned above in T. durum has been developed
Summary
Durum wheat (Triticum turgidum ssp. durum) is suitable for the production of pasta and is in this form of importance for human nutrition [1]. If T. durum has the right variety and location, Germany can strengthen its local cultivation and exert more influence on quality, the significance of which is becoming increasingly important. Studies have been carried out that have investigated the carotenoid and tocopherol contents of various durum wheat varieties depending on the cropping location. In this case, significant differences in the levels were found between varieties and between production sites. Our aims in the current study were to (1) develop a high-throughput method for quantification of carotenoids and vitamin E, (2) determine the genetic variability for lutein, zeaxanthin, tocopherols, and tocotrienols in durum wheat, and (3) elaborate the potential of breeding durum varieties with increased phytochemicals for future human diet. We compared the contents of carotenoids and vitamin E of 184 winter durum varieties grown at two locations in Germany
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