Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits

Authors

  • Gordana Branković University of Belgrade, Faculty of Agriculture, Department of Genetics, Plant Breeding and Seed Science, Nemanjina 6, 11000, Belgrade, Serbia
  • Vesna Dragičević Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11185, Belgrade, Serbia
  • Dejan Dodig Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11185, Belgrade, Serbia
  • Desimir Knežević University of Priština, Faculty of Agriculture, Jelene Anžujske bb, 38228 Zubin Potok, Serbia
  • Vesna Kandić Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11185, Belgrade, Serbia
  • Gordana Šurlan-Momirović University of Belgrade, Faculty of Agriculture, Department of Genetics, Plant Breeding and Seed Science, Nemanjina 6, 11000, Belgrade, Serbia
  • Mile Sečanski Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11185, Belgrade, Serbia

DOI:

https://doi.org/10.23986/afsci.49729

Keywords:

Triticum aestivum, Triticum durum, phytochemicals, multi-environment trial, variability, selection

Abstract

The phytic acid (PA), inorganic phosphorus (Pi), yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) of 15 Triticum aestivum and 15 Triticum durum wheats grown at six different environments were evaluated for variability, intra- and inter- relations with agronomic traits. The most variable properties in bread wheat were YP and WSPH with coefficients of variation (CV) amounting to 14.59% and 14.10%, respectively, while in durum wheat those were PSH and YP with CV of 17.59% and 15.02%, respectively. PA in durum wheat showed the least variability (CV 3.61%). Among others, positive associations were obtained between WSPH and YP in bread and durum wheat, YP and PSH, WSPH and PSH, yield (YLD) and WSPH, YLD and PSH in durum wheat, while negative associations were recorded for PA and YP, PA and WSPH, YLD and antioxidants (YP and WSPH) in bread wheat, PA and antioxidants, PA and YLD in durum wheat.


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Published

2015-10-31

Issue

Vol. 24 No. 3 (2015)

Section

Articles

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Copyright (c) 2015 Agricultural and Food Science

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How to Cite

Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits. (2015). Agricultural and Food Science, 24(3), 183-194. https://doi.org/10.23986/afsci.49729
Received 2015-04-08
Accepted 2015-09-28
Published 2015-10-31