The grain of wheat (Triticum aestivum L.), as an important component of the human diet, may be a significant source of phenolic antioxidants. Several factors affect the phenolic content in wheat grain, including the plant variety, environmental conditions and agronomic practices, but the number of research publications concerning the influence of various cultivation technologies on the content of phenolic acids is limited. The aim of this work was to determine the phenolic acid content in grain of four winter wheat cultivars grown in Poland in 2010 under three cropping systems – conventional, integrated and economical. Nine phenolic acids (ferulic, sinapic, p-coumaric, caffeic, vanillic, syringic, protocatechuic, p-hydroxybenzoic and salicylic) were detected by HPLC analyses. Both the genotype and the crop production technologies influenced the phenolic acid content. The grain of wheat cultivated under the conventional technology was richer in ferulic and sinapic acids – the first and the second predominant phenolic acids. The content of ferulic acid was significantly correlated with the protein content. Several correlations among of the contents of individual phenolic acids and among the proportions of these phenolics in the total amount of the phenolic acids were found. These correlations suggest various metabolic relationships of these compouds, e.g. transformations of the hydroxycinnamic acids into their hydroxybenzoic analogues: ferulic acid into vanillic acid, sinapic acid into syringic acid, p-coumaric acid into p-hydroxybenzoic acid and caffeic acid into protocatechuic acid.
Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263
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