Abstract
For humans, wheat is the most important source of calories, but it is also a source of antioxidant compounds that are involved in the prevention of chronic disease. Among the antioxidant compounds, phenolic acids have great potential to improve human health. In this paper we evaluate the effect of environmental and genetic factors on the phenolics content in the grain of a collection of tritordeums with different cytoplasm and chromosome substitutions. To this purpose, tritordeum flour was used for extraction of the free, conjugates and bound phenolic compounds. These phenolic compounds were identified and quantified by RP-HPLC and the results were analyzed by univariate and multivariate methods. This is the first study that describes the composition of phenolic acids of the amphiploid tritordeum. As in wheat, the predominant phenolic compound is ferulic acid. In tritordeum there is great variability for the content of phenolic compounds and the main factor which determines its content is the genotype followed by the environment, in this case included in the year factor. Phenolic acid content is associated with the substitution of chromosome DS1D(1Hch) and DS2D(2Hch), and the translocation 1RS/1BL in tritordeum. The results show that there is high potential for further improving the quality and quantity of phenolics in tritordeum because this amphiploid shows high variability for the content of phenolic compounds.
Highlights
Cereals, wheat, are the most important food source for human
In the fraction of soluble-conjugated phenolics (Figure 1B) we found all phenolic compounds studied in this work (FA, pCA, CA, VA, and SA), some of them at very low amounts
Phenolic compounds of whole grain are an important trait because they have several human health benefits
Summary
Numerous studies have demonstrated the key role of whole grains in human health benefits, since they are known to be protective against chronic diseases. These data provide further support for recommendations to increase consumption of whole grains and its use as healthy products (Marquardt et al, 2004; Flight and Clifton, 2006; de Munter et al, 2007; Jonnalagadda et al, 2011). A wide range of phytochemicals with antioxidant activity present in cereal grains has been indicated to be responsible for these health protection qualities These compounds belong to chemical groups such as polyphenols, carotenoids, and plant sterols. Among the different antioxidants present in wheat, phenolic compounds seem to have the greatest potential of being beneficial to health (Beta et al, 2005; Mpofu et al, 2006)
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