Effects of different depth of grain colour on antioxidant capacity during water imbibition in wheat (Triticum aestivum L.)

Oon Ha Shin, Dae Yeon Kim, Yong Weon Seo

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

BACKGROUND: The importance of the effect of phytochemical accumulation in wheat grain on grain physiology has been recognised. In this study, we tracked phytochemical concentration in the seed coat of purple wheat during the water-imbibition phase and also hypothesised that the speed of germination was only relevant to its initial phytochemical concentration. RESULTS: The results indicate that the speed of germination was significantly reduced in the darker grain groups within the purple wheat. Total phenol content was slightly increased in all groups compared to their initial state, but the levels of other phytochemicals varied among groups. It is revealed that anthocyanin was significantly degraded during the water imbibition stage. Also, the activities of peroxidase, ascorbate peroxidase, catalase, glutathione S-transferase, glutathione reductase, and glutathione peroxidase in each grain colour group did not correlated with germination speed. Overall antioxidant activity was reduced as imbibition progressed in each group. Generally, darker grain groups showed higher total antioxidant activities than did lighter grain groups. CONCLUSION: These findings suggested that the reduced activity of reactive oxygen species, as controlled by internal antioxidant enzymes and phytochemicals, related with germination speed during the water imbibition stage in grains with greater depth of purple colouring.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusAccepted/In press - 2016

Keywords

  • Antioxidant capacity
  • Germination
  • Grain colour
  • Water imbibition
  • Wheat

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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