Content of phenols in wheat as affected by varietal and agricultural factors

Magdolna Nagy Gasztonyi, Rita Tömösközi Farkas, Mária Berki, István Mihály Petróczi, H. Daood

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

This study evaluates the concentration of various forms of ferulic acid in wheat and in wheat varieties grown under comparable organic and conventional conditions over two years. The effect of fungicide application in 2009 was also studied. Soluble conjugated and bound forms of ferulic acid were quantified by HPLC-PAD after extraction, the bound form was present predominantly up to 85-90% of total content. In 2008 the bound form of ferulic acid was measured in the range of 248-550 μg/g, the conjugated form was between 11 and 40 μg/g in all the wheat cultivars as a function of (NPK) treatments. Total ferulic acid content measured in 2009 varied in the range of 275-435; 267-341; 296-378 μg/g, with fungicide and 189-394; 231-366; 182-324 μg/g without fungicide in varieties Békés, Csillag and Petur respectively. In 2008 a significantly higher amount of conjugated ferulic acid was measured in all three investigated cultivars as compared to the content found in 2009 for the same cultivars. As all the samples were treated with fungicide, the main factor was the year (climate conditions). The combination of NPK, fertilizers did not affect significantly the ferulic acid concentration, on the other hand the year (climate conditions) influenced significantly the soluble conjugated ferulic acid content in all fungicide treated varieties.

Original languageEnglish
Pages (from-to)785-789
Number of pages5
JournalJournal of Food Composition and Analysis
Volume24
Issue number6
DOIs
Publication statusPublished - Sep 2011

Fingerprint

ferulic acid
Phenols
phenols
Triticum
wheat
fungicides
Climate
cultivars
climate
NPK fertilizers
Fertilizers
pesticide application

Keywords

  • Cereal
  • Cultivar difference
  • Farming conditions
  • Fertilization
  • Ferulic acid
  • Food analysis
  • Food composition
  • Genotype differences
  • Horticulture and biodiversity
  • HPLC analysis
  • Organic agriculture
  • Phenolic polymers
  • Tannins
  • Wheat

ASJC Scopus subject areas

  • Food Science

Cite this

Content of phenols in wheat as affected by varietal and agricultural factors. / Gasztonyi, Magdolna Nagy; Farkas, Rita Tömösközi; Berki, Mária; Petróczi, István Mihály; Daood, H.

In: Journal of Food Composition and Analysis, Vol. 24, No. 6, 09.2011, p. 785-789.

Research output: Contribution to journalArticle

Gasztonyi, Magdolna Nagy ; Farkas, Rita Tömösközi ; Berki, Mária ; Petróczi, István Mihály ; Daood, H. / Content of phenols in wheat as affected by varietal and agricultural factors. In: Journal of Food Composition and Analysis. 2011 ; Vol. 24, No. 6. pp. 785-789.
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