Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat

Fatma Boukid, Margherita Dall’Asta, Letizia Bresciani, Pedro Mena, Daniele Del Rio, Luca Calani, Rhouma Sayar, Yong Weon Seo, Ines Yacoubi, Mondher Mejri

Research output: Contribution to journalArticle

Abstract

In the last decades, the consumption of whole wheat has increased because consumers’ awareness has increased toward healthy food. However, breeders’ focus was always attributed to the major components of wheat, but less attention was paid to micronutrients. The aim of this study was to provide new insights on the influence of breeding on total polyphenol content (TPC), phenolic profile, and total antioxidant capacity (TAC) using a set of Tunisian durum wheat landraces, old and modern varieties. Ultra-liquid chromatography multi-stage mass spectrometry (UHPLC–MSn) allowed the identification of eight phenolic acids, which were found in the bound form, while only p-coumaric acid was found in the free form. A significant genotype effect on the TPC (bound, free and total), TAC, and phenolic acid profile was observed. Regarding breeding effect, TPC concentrations were in the order modern > landraces > old. Principal component analysis (PCA) confirmed that the phenolic profile of the studied varieties was mainly conditioned by their genotypic characteristics, and no trend was observed as a function of breeding history. Likewise, clustering analysis highlighted an important genetic diversity, suggesting that the modern variety ‘‘Om Rabia’’ possesses the most interesting phenolic profile. These findings might be useful to breed genetically different and phenolic-rich new varieties.

Original languageEnglish
JournalEuropean Food Research and Technology
DOIs
Publication statusAccepted/In press - 2018 Jan 1

Fingerprint

Polyphenols
Antioxidants
durum wheat
landraces
Triticum
Breeding
polyphenols
phenolic acids
antioxidants
Acids
breeding
wheat
Micronutrients
p-coumaric acid
Liquid chromatography
new variety
Principal Component Analysis
Liquid Chromatography
Principal component analysis
liquid chromatography

Keywords

  • Breeding
  • Durum wheat
  • FRAP
  • Phenolic acids
  • Polyphenols

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

Cite this

Boukid, F., Dall’Asta, M., Bresciani, L., Mena, P., Del Rio, D., Calani, L., ... Mejri, M. (Accepted/In press). Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat. European Food Research and Technology. https://doi.org/10.1007/s00217-018-3141-1

Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat. / Boukid, Fatma; Dall’Asta, Margherita; Bresciani, Letizia; Mena, Pedro; Del Rio, Daniele; Calani, Luca; Sayar, Rhouma; Seo, Yong Weon; Yacoubi, Ines; Mejri, Mondher.

In: European Food Research and Technology, 01.01.2018.

Research output: Contribution to journalArticle

Boukid, Fatma ; Dall’Asta, Margherita ; Bresciani, Letizia ; Mena, Pedro ; Del Rio, Daniele ; Calani, Luca ; Sayar, Rhouma ; Seo, Yong Weon ; Yacoubi, Ines ; Mejri, Mondher. / Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat. In: European Food Research and Technology. 2018.
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