Effects of genotype and environment on steryl ferulates in wheat and rye in the HEALTHGRAIN diversity screen.
The effects of genetic and environmental factors on the content and composition of steryl ferulates in wheat and rye were studied. The wheat and rye genotypes were grown at the same location in Hungary over three consecutive years (28 genotypes) or at four different locations across Europe during a single year (12 genotypes). The steryl ferulates were analyzed using HPLC. The genotype and growing location significantly affected the content and composition of wheat steryl ferulates, whereas the year of growth did not result in considerable variation. Less variation was observed in rye, due to fewer genotypes. Campestanyl and sitostanyl ferulates were the main species in both cereals. Knowledge of the natural variation in steryl ferulates and other bioactive compounds allows cultivators and plant breeders to select genotypes with high, stable levels of beneficial compounds. Thus, it is possible to enhance the intake of health-promoting compounds from natural sources.
Nurmi
Tanja
T
Department of Food and Environmental Sciences, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 University of Helsinki, Finland. tanja.nurmi@helsinki.fi
Lampi
Anna-Maija
AM
Nyström
Laura
L
Turunen
Milla
M
Piironen
Vieno
V
D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis*; D004777:Environment; D005838:Genotype; D012434:Secale / Q000737:chemistry* / Q000235:genetics; D014908:Triticum / Q000737:chemistry* / Q000235:genetics
D003373:Coumaric Acids; C004999:ferulic acid