Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
2015
Autori
Branković, GordanaDragicević, Vesna
Dodig, Dejan
Zorić, Miroslav
Knežević, Desimir
Zilić, Sladana
Denčić, Srbislav
Šurlan, Gordana
Članak u časopisu (Objavljena verzija)
Publisher's own license
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P lt 0.001) prevailed as source of variation over genotype (P lt 0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum w...heat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P lt 0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.
Ključne reči:
Antioxidants / climatic factors / Genotype x Environment interaction / phytic acid / Triticum aestivum / Triticum durumIzvor:
Chilean Journal of Agricultural Research, 2015, 75, 2, 139-146Izdavač:
- Inst Investigaciones Agropecuarias, Chillan
Finansiranje / projekti:
- Izučavanje genetičke osnove poboljšanja prinosa i kvaliteta strnih žita u različitim ekološkim uslovima (RS-MESTD-Technological Development (TD or TR)-31092)
DOI: 10.4067/S0718-58392015000200001
ISSN: 0718-5839
WoS: 000358413500001
Scopus: 2-s2.0-84936862882
Kolekcije
Institucija/grupa
FiVeRTY - JOUR AU - Branković, Gordana AU - Dragicević, Vesna AU - Dodig, Dejan AU - Zorić, Miroslav AU - Knežević, Desimir AU - Zilić, Sladana AU - Denčić, Srbislav AU - Šurlan, Gordana PY - 2015 UR - http://fiver.ifvcns.rs/handle/123456789/1418 AB - Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P lt 0.001) prevailed as source of variation over genotype (P lt 0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P lt 0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents. PB - Inst Investigaciones Agropecuarias, Chillan T2 - Chilean Journal of Agricultural Research T1 - Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate EP - 146 IS - 2 SP - 139 VL - 75 DO - 10.4067/S0718-58392015000200001 ER -
@article{ author = "Branković, Gordana and Dragicević, Vesna and Dodig, Dejan and Zorić, Miroslav and Knežević, Desimir and Zilić, Sladana and Denčić, Srbislav and Šurlan, Gordana", year = "2015", abstract = "Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P lt 0.001) prevailed as source of variation over genotype (P lt 0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P lt 0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.", publisher = "Inst Investigaciones Agropecuarias, Chillan", journal = "Chilean Journal of Agricultural Research", title = "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate", pages = "146-139", number = "2", volume = "75", doi = "10.4067/S0718-58392015000200001" }
Branković, G., Dragicević, V., Dodig, D., Zorić, M., Knežević, D., Zilić, S., Denčić, S.,& Šurlan, G.. (2015). Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research Inst Investigaciones Agropecuarias, Chillan., 75(2), 139-146. https://doi.org/10.4067/S0718-58392015000200001
Branković G, Dragicević V, Dodig D, Zorić M, Knežević D, Zilić S, Denčić S, Šurlan G. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research. 2015;75(2):139-146. doi:10.4067/S0718-58392015000200001 .
Branković, Gordana, Dragicević, Vesna, Dodig, Dejan, Zorić, Miroslav, Knežević, Desimir, Zilić, Sladana, Denčić, Srbislav, Šurlan, Gordana, "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate" in Chilean Journal of Agricultural Research, 75, no. 2 (2015):139-146, https://doi.org/10.4067/S0718-58392015000200001 . .