Zagazig University Digital Repository
Home
Thesis & Publications
All Contents
Publications
Thesis
Graduation Projects
Research Area
Research Area Reports
Search by Research Area
Universities Thesis
ACADEMIC Links
ACADEMIC RESEARCH
Zagazig University Authors
Africa Research Statistics
Google Scholar
Research Gate
Researcher ID
CrossRef
Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour
Faculty
Agriculture
Year:
2013
Type of Publication:
Article
Pages:
454-462
Authors:
Ramadan, Mohamed Fawzy, Lv, Junli, Lu, Yingjian, Niu, Yuge, Whent, Monica, Costa, Jose, Yu, Liangli (Lucy)
DOI:
10.1016/j.foodchem.2012.10.069
Journal:
FOOD CHEMISTRY ELSEVIER SCI LTD
Volume:
138
Research Area:
Chemistry; Food Science \& Technology; Nutrition \& Dietetics
ISSN
ISI:000314193800066
Keywords :
Wheat, Antioxidant properties, Carotenoid, Tocopherol, Genotype, Environment, HPLC
Abstract:
The effect of genotype (G), growing environment (E), and their interaction (G x E) on the antioxidant properties and chemical compositions were investigated using the flour samples of 10 wheat varieties grown in four different locations in Maryland. Lutein content of wheat flour ranged from 0.10 to 0.69 mu g/g, and alpha-tocopherol ranged from 0.12 to 0.83 mu g/g. Total carotenoids were primarily affected by E (45.7\%), while G x E interaction had a larger effect on the level of total tocopherols (71.6\%). E had the largest effect on antioxidant activity against oxygen, hydroxyl, and ABTS(+) radicals. G had the least influence on the measured phytochemicals and antioxidant activity assays. Total carotenoids had a significant correlation with average low air temperature (r = 0.359, p < 0.01) as well as precipitation level (r = 0.214, p < 0.01). ABTS(+) radical scavenging capacity had a positive correlation with average air temperature (r = 0.705, p < 0.01), while hydroxyl radical scavenging capacity had a negative correlation with temperature (r = 0.269. p < 0.01). These results show that environment, genotype, and their interaction could influence the levels of lipophilic antioxidants and antioxidant activities of wheat flour. (C) 2012 Elsevier Ltd. All rights reserved.
Online
PDF
جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف