Polyphenol Content of Modern and Old Varieties of Triticum aestivum L. and T. durum Desf. Grains in Two Years of Production

被引：39

作者：

Heimler, Daniela ^{[1
]}

Vignolini, Pamela ^{[2
]}

Isolani, Laura ^{[1
]}

Arfaioli, Paola ^{[1
]}

Ghiselli, Lisetta ^{[3
]}

Romani, Annalisa ^{[2
]}

机构：

[1] Univ Florence, Dipartimento Sci Prod Vegetali Suolo & Ambiente A, I-50144 Florence, Italy

[2] Univ Florence, Dipartimento Sci Farmaceut, I-50019 Sesto Fiorentino, Italy

[3] Univ Florence, Dipartimento Sci Agron & Gest Terr Agroforestale, I-50144 Florence, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 12期

关键词：

Antiradical activity; flavonoids; polyphenols; wheat grains; ANTIOXIDANT PROPERTIES; PHENOLIC CONTENT; WHEAT; CAPACITY; ABSORPTION; GENOTYPE; EXTRACTS; TRAITS; STRESS; BAKING;

D O I：

10.1021/jf1010534

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Antiradical activity and total polyphenol and flavonoid contents of modern and old varieties of durum (9 varieties) and soft (17 varieties) wheat grains, sampled over two years (summer 2007 and 2008) in the same site, were determined in order to point out differences among varieties and between old and modern varieties. Nine compounds were identified by means of HPLC/MS, and their amount was determined. No correlation was found between antiradical activity and polyphenol or flavonoid contents. The temperature conditions in the 30 days before harvesting were the principal factor which differentiated the quantitative profile of polyphenols and the antiradical activity of the seeds (p < 0.001): high temperatures cause a drop in polyphenol content.

引用

页码：7329 / 7334

页数：6

共 34 条

[1] Phytochemical profiles and antioxidant activity of wheat varieties [J].