Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Structural Variations of Broccoli Polyphenolics and Their Antioxidant Capacity as a Function of Growing Temperature

Polyphenolics in plants exist in free, soluble-bound, and insoluble-bound structural forms. The concentration of these structural forms depends on the plant's developmental stage, tissue type, soil water availability, and food preparation methods. In this study, for the first time, the effects of growth temperature (RT-room temperature-23 °C day/18 °C night, HT-high temperature-38 °C day/33 °C night, LT-low temperature-12 °C day/7 °C night) on variations of polyphenolic structural forms-free, soluble-bound (esterified and glycosylated), and insoluble-bound-in broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) microgreens were investigated. Using spectrophotometric, RP-HPLC, and statistical analyses, it was found that the highest amount of total phenolics (TP) in broccoli microgreens was present in the esterified form, regardless of the temperature at which they were grown (63.21 ± 3.49 mg GAE/g dw in RT, 65.55 ± 8.33 mg GAE/g dw in HT, 77.44 ± 7.82 mg GAE/g dw in LT). LT significantly increased the amount of free (from 13.30 ± 2.22 mg GAE/g dw in RT to 18.33 ± 3.85 mg GAE/g dw) and esterified soluble TP (from 63.21 ± 3.49 mg GAE/g dw in RT to 77.44 ± 7.82 mg GAE/g dw), while HT significantly increased the amount of TP glycosylated forms (from 14.85 ± 1.45 mg GAE/g dw in RT to 17.84 ± 1.20 mg GAE/g dw). LT also enhanced free and esterified forms of total flavonoids, tannins, hydroxycinnamic acids, and flavonols. HT, on the other hand, increased glycosylated forms of TP, flavonoids, tannins, hydroxycinnamic acids, flavonols, and phenolic acids, and decreased insoluble-bound tannins. According to the ABTS method, HT induced antioxidant potential of free and glycosylated forms, while LT increased antioxidant capacity of free forms only. According to the FRAP method, LT increased antioxidant potential of free and esterified polyphenolic forms. Also, based on ABTS and FRAP assays, esterified polyphenolics showed significantly higher antioxidant capacity than any other form. Principal component analysis showed that structural form had a greater impact than temperature. Hierarchical clustering showed that RT-, HT- and LT-broccoli microgreens were most similar in their glycosylated polyphenolics, but differed the most in esterified forms, which were also the most distinct overall. In conclusion, HT and LT induced specific shifts in the structural forms of broccoli polyphenolics and their antioxidant capacity. Based on the results, we recommend applying LT to increase the amount of free and esterified polyphenolics in broccoli microgreens, while HT may be used to enhance glycosylated forms.

The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology

Phenolic acids were identified, and their content was determined in the grain of four species of wheat: common wheat (Triticum aestivum ssp. vulgare), spelt (T. aestivum ssp. spelta), durum (T. turgidum ssp. durum), and einkorn (T. monococcum) grown at two different levels of cultivation technology: medium and high. Thirteen acids were identified for each species. Einkorn cultivar PL 5003 had the highest content of phenolic acids, reaching up to 2106 mg 100 g-1 DM. The response of various species to the levels of technology applied was varied, but ferulic acid was always predominant (465-868 mg 100 g-1 DM). Common wheat and spelt responded with a decrease in the content of the acids when tested using the higher level of technology (on average by 265 and 62 mg), while their content increased in durum wheat and einkorn (282 and 352 mg). A clear response to weather conditions was also observed; most of the genotypes had a higher content of phenolic acids when there was more rainfall. The present study provides the basis for using these genotypes to produce food with increased nutritional content using appropriate agricultural procedures.

Influence of Agronomic Practices on the Antioxidant Compounds of Pigmented Wheat (Triticum aestivum spp. aestivum L.) and Tritordeum (× Tritordeum martinii A. Pujadas, nothosp. nov.) Genotypes

Twelve pigmented wheat genotypes, one tritordeum, and one common wheat were grown in three field experiments under varying nitrogen (N) fertilization rates to investigate the contributions of genotype, environment, and fertilization on the levels of phenolic acids, anthocyanins, carotenoids and antioxidant capacity of the grains. Soluble phenolic acids increased significantly (+16%) in the environment with high soil N content, while bound phenolic acids and anthocyanins decreased (-16 and -57%). N fertilization affected the agronomic and qualitative traits but had limited effects on some bioactive compounds (bound phenolic acids and anthocyanins). The greatest differences appeared among the color groups and within the same color types, with the black group showing the most anthocyanins and phenolic acids (34.4 and 1207 mg·kg-1) and the highest antioxidant capacity. Some of the cultivars could be promising for the development of innovative supply chains and the production of functional foods, as they showed good yield and quality performances, and good antioxidant features.

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO₂ total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm³); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.

Phenolic Acids Profiles and Phenolic Concentrations of Emmer Cultivars in Response to Growing Year under Organic Management

Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common wheat in a three-year controlled field experiment under organic management. It was found that common wheat had the highest ability to scavenge DPPH radicals (51.7%), followed by emmer Farvento (35.4%). DPPH scavenging activity of bound phenolic extracts was higher compared to free ones. Total phenolic concentration was the highest for common wheat (1902.6 µg FAE g−1 DM) compared to the highest level of all emmer cultivars—Farvento (1668.3 µg FAE g−1 DM). The highest PAs concentration was determined for emmer Farvento (431.3 µg g−1 DM) and breeding line PN 4-41 (424.5 µg g−1 DM). Free PAs concentration was the lowest for common wheat (29.5 µg g−1 DM). The dominant free PA was ferulic (66.3%), followed by syringic (11.7%), sinapic (7.4%), p-hydroxybenzoic (5.3%), salicylic (3.8%), p-coumaric (3.6%), and caffeic (2.1%). Bound ferulic acid accounted for 94.0% of total bound PAs, followed by p-coumaric (2.8%), p-hydroxybenzoic (0.8%), syringic (0.8%), caffeic (0.6%), sinapic (0.6%), and salicylic (0.4%). Emmer cultivar Farvento was distinguished by the highest concentration of individual free and bound forms of PAs. Effect of growing year was more evident on the concentration of free PAs compared to bound PAs. Extremely dry and hot weather during maturity stages has a negative impact on analysed free and bound PAs.

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.

Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina

In our previous work, durum wheat cv. Fabulis was grown over two consecutive seasons (2016–2017 and 2017–2018) in an experimental field in the north of Italy. With the aim of mitigating oxidative stress, plants were subjected to four treatments (deionized water, CHT 0.05 mg/mL, CHT-NPs, and CHT-NPs-NAC) three times during the experiment. Chitosan nanoparticles (CHT-NPs) reduced symptom severity on wheat leaves and positively influenced the final grain yield. The present work aimed at investigating whether CHT treatments and particularly N-acetyl cysteine (NAC)-loaded or -unloaded CHT-NPs, while triggering plant defense mechanisms, might also vary the nutritional and technological quality of grains. For this purpose, the grains harvested from the previous experiment were analyzed for their content in phytochemicals and for their technological properties. The results showed that CHT increased the polyphenol and tocopherol content and the reducing capacity of bran and semolina, even if the positive effect of the nano-formulation remained still unclear and slightly varied between the two years of cultivation. The positive effect against oxidative stress induced by the chitosan treatments was more evident in the preservation of both the starch pasting properties and gluten aggregation capacity, indicating that the overall technological quality of semolina was maintained. Our data confirm the role of chitosan as an elicitor of the antioxidant defense system in wheat also at the grain level.

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors

Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.

Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review

Durum wheat is a staple crop for the Mediterranean diet because of its adaptability to environmental pressure and for its large use in cereal-based food products, such as pasta and bread, as a source of calories and proteins. Durum wheat whole grains are also highly valued for their peculiar amount of dietary fiber and minerals, as well as bioactive compounds of particular interest for their putative health-beneficial properties, including polyphenols, carotenoids, tocopherols, tocotrienols, and phytosterols. In Mediterranean environments, durum wheat is mostly grown under rainfed conditions, where the crop often experiences environmental stresses, especially water deficit and soil salinity that may induce a hyperosmotic stress. In particular, changes in C and N accumulation due to these abiotic conditions, during grain filling, can influence starch and storage protein amount and composition in durum wheat caryopsis, thus influencing yield and quality traits. Recent advancements regarding the influence of water deficit and salinity stress on durum wheat are critically discussed. In particular, a focus on stress-induced changes in (a) grain protein content and composition in relation to technological and health quality; (b) starch and dietary fiber accumulation and composition; (c) phytochemical composition; (d) health-related grain micronutrient accumulation, such as Fe and Zn.

Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines

Interest of breeders is increasing toward the development of new barley cultivars with functional properties and adapted for food uses. A barley breeding program was initiated to develop germplasm with naked and coloured grains rich in bioactive compounds In the present study, a set of 16 F8 recombinant inbred lines (RILs) derived from the following four parental lines: 2005FG, K4-31, L94 and Priora, were evaluated in the experimental trials in Foggia (Italy) during the 2017–2019 growing seasons with the aims to assess the genetic variability for desired traits and identify superior genotypes. Lines were characterised for agronomic traits (earliness, plant height, seed yield, specific weight, 1000-seed weight) and biochemical compounds accumulation (phenolics, anthocyanins, flavonoids, carotenoids, β-glucans, proteins, antioxidant activity). A high heritability and selection response were observed for most of the biochemical compounds. The grain yield showed high significant positive genetic and phenotypic correlations (p < 0.05) with phenols and antioxidant activity. Cluster analysis grouped the genotypes into three groups. The barley RIL lines L1997, L3005, L3007 and L3009 were superior for more than four traits including seed yield and antioxidant compounds. These genotypes may serve as potential sources of nutraceuticals for healthy food and in breeding programs. In the present study, the new barley genotypes with naked and coloured grains have been selected without compromising their productivity.

Diurnal changes of the ascorbate-glutathione cycle components in wheat genotypes exposed to drought

The ascorbate-glutathione (AsA-GSH) cycle is a major pathway of H2O2 scavenging in plants. The effect of diurnal variations in hydrogen peroxide (H2O2) content, the intensity of lipid peroxidation (malondialdehyde, MDA), photosynthesis, antioxidants and antioxidative enzyme activities involved in AsA-GSH metabolism has been studied comparatively in leaves of durum (Triticum durum Desf.) and bread (Triticum aestivum L.) wheat genotypes exposed to soil drought. Drought stress caused an increase in the content of H2O2, MDA, alterations in the activities of AsA-GSH cycle enzymes and quantitative changes in AsA and GSH content during the day. PSII efficiency was significantly lower in the control and drought exposed leaves at the highest temperature in the afternoon. The ascorbate peroxidase activity was found to increase and ascorbic acid amount decreased with increasing temperature during the day. Further, the glutathione amount and glutathione reductase activity increased at the expense of the regeneration of the oxidised form of glutathione. Our results revealed that wheat can tolerate drought stress by enhancing the antioxidant enzyme activities and alteration of the concentration of ascorbate and glutathione.

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Durum wheat is an important food source in Mediterranean countries, and Italy is the major producer of durum wheat in Europe. The quality of durum wheat flours depends on the type and amount of gluten proteins and starch while flour nutritional value rests on metabolite contents such as polyphenols. In this work, two Italian cultivars, Iride and Svevo, were analyzed for two years (2016-2017) in four Italian regions to explore how the environment affects: (i) reserve proteome; (ii) starch content and composition; and (iii) free, conjugated, bound phenolics and antioxidant capacity. The impact of environmental and meteorological conditions was significant for many traits. Regardless of the cultivation site, in 2017, a year with less rainfall and a higher temperature during grain filling, there was an increase in low molecular weight glutenins, in the glutenin/gliadin ratio and in the A-type starch granules size, all parameters of higher technological quality. In the same year, the cultivars showed higher amounts of polyphenols and antioxidant capacity. In conclusion, the two wheat cultivars, selected for their medium to high yield and their good quality, had higher performances in 2017 regardless of their sowing locations.

Variation in Morphological and Quality Parameters in Garlic (Allium sativum L.) Bulb Influenced by Different Photoperiod, Temperature, Sowing and Harvesting Time

Photoperiod (light) and temperature as abiotic factors having significant impact on the garlic bulb morphology and quality. In various bulb plants including garlic, bulbing is affected by photoperiod, temperature, sowing date and the plant age. In this backdrop experiments were performed to understand the effect of different photoperiods (10 h/14 h, 12 h/12 h and 14 h/10 h (light/dark)), temperatures (25 °C/18 °C and 30 °C/20 °C (light/dark)), sowing dates (D₀₈₀₁: 1^st August, D₀₉₀₁: 1^st September and D₁₀₀₁: 1^st October) and plant ages (A₈₀, A₆₀ and A₄₀: 80, 60 and 40 days after planting) on garlic cultivars viz; G103, G024 and G2011-5. Parameters including morphological (plant height, fresh weight and pseudostem diameter), bulb attributes (diameter, weight, height and bulbing index), growth period and bulb quality related traits (total soluble solid (TSS), contents of soluble protein, soluble sugar, total sugar, glucose, sucrose, fructose, starch, total phenol and total flavonoid) were assayed. Longer photoperiod (14 h), higher temperature (30 °C), early sowing (D₀₈₀₁) and maximum plant age (A₈₀) had maximum morphological and bulb quality related traits for cv. G103. These results showed that early sowing, maximum plant age, longer photoperiod and higher temperature are important for garlic bulb formation and quality. Moreover, the regulation of garlic bulb morphology and quality is achievable over the switch of sowing date, plant age, light and growth temperature.

How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?

The effect of cropping system (conventional vs. organic) and soil tillage (conventional vs. reduced tillage) on the health potential of durum wheat grain as well as on semolina and pasta quality traits was investigated in a long-term field experiment. Total antioxidant capacity, total arabinoxylans, alkylresorcinols, yellow pigments and total phenolics, which were assessed in kernels, revealed differences between the two cultivation systems only in 2011, whereas in the 2010 rainy season, cropping management did not influence these compounds. Proteins and W index were higher in the conventional system, except for the exceptionally rainy years. In contrast, the quality of cooked spaghetti was comparable in both management systems. Soil tillage differently affected bioactive compounds but had no impact on semolina and pasta quality. Overall, climatic conditions was the major factor affecting the quality of durum wheat. Our results indicate that an organic system does not represent a constraint to obtaining durum wheat grain with healthy potential relative to conventional wheat.

Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental Factors

Durum wheat ( Triticum turgidum L. subsp. durum (Desf.) Husn) is a major food source in Mediterranean countries since it is utilized for the production of pasta, leavened and unleavened breads, couscous, and other traditional foods. The technological and nutritional properties of durum wheat semolina depend mainly on the type of gluten proteins and on their amount, which is a genotype- and environment-dependent trait. Gluten proteins are also responsible for celiac disease (CD), an autoimmune enteropathy with a prevalence of about 0.7-2% in the human population. At this purpose, two Italian durum wheat cultivars, Saragolla and Cappelli, currently used for monovarietal pasta, were chosen to compare (i) the reserve and embryo proteome, (ii) the free and bound phenolics, antioxidant activity, and amino acid composition, and (iii) the content of immunogenic peptides produced after a simulated gastrointestinal digestion. The results obtained from 2 years of field cultivation on average showed a higher amount of gluten proteins, amino acids, and immunogenic peptides in Cappelli. Saragolla showed a higher abundance in bound phenolics, antioxidant enzymes, and stress response proteins in line with its higher antioxidant activity. However, the impact of the year of cultivation, largely depending on varying rainfall regimes through the wheat growth cycle, was significant for most of the parameters investigated. Differences in technological and nutritional characteristics observed between the two cultivars are discussed in relation to the influence of genetic and environmental factors.

Comparative proteomic analysis of durum wheat shoots from modern and ancient cultivars

Durum wheat is widespread cultivated in the Mediterranean basin, where it is used to produce high-quality semolina for pasta. Although over the years local and ancient wheat cultivars have been replaced by new ones, better suited to intensive cultivation, the increasing demand of consumers for nutritional and sensory qualities, as well as their attention to sustainable agronomic practices, renewed the interest toward traditional varieties. In order to fully exploit their agronomical and nutritional potential, a systematic analysis of molecular traits would be desirable. Nowadays, this examination is greatly facilitated by the current availability of high-throughput genomic and proteomic methods, which are integrated with classical measurements on plant physiology. To this purpose, we performed a comparative study on germination performances, hormone level variations, and differential protein representations of three-days germinated shoots of two traditional wheat cultivars from Southern Italy, namely Senatore Cappelli and Saragolla, and the commercial elite variety Svevo. Two-dimensional electrophoresis- and nanoLC-ESI-LIT-MS/MS-based proteomic analysis revealed 45 differentially represented spots, which were associated with 32 non-redundant protein species grouping into storage, stress/defense and metabolism/energy production functional categories. Major differences in the traditional varieties concerned over-representation of glutenins, gamma-gliadin and some enzymes of glycolysis and TCA cycle, as well as a down-representation of proteins involved in the response to stress conditions. These features were here discussed in relation to the hormone profile and the known agronomic features of traditional varieties, as compared to the commercial one.

Total Phenolic and Yellow Pigment Contents and Antioxidant Activities of Durum Wheat Milling Fractions

The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examined using UPLC. The ABTS radical scavenging activity of the milling fractions decreased in the order of short bran/bran > feed flour > flour/semolina in both total phenolic and total yellow pigment extracts. Yellow pigments extracts from bran, short bran, and feed flour exhibited 5.6–15.4% higher antioxidant activity than those of total phenolic extracts from the corresponding milling fractions. The UPLC results showed a non-carotenoid peak at Rt 0.47 min which was present in fractions of the grain outer layers but absent in semolina and flour. This peak absorbed in the UV range of 271 to 327 nm. These observations suggest that the unknown peak could be composed of phenolic compounds co-extracted in their free form with carotenoids in the polar water-saturated butanol solvent. The compounds in this peak could result in overestimation of carotenoid content and antioxidant activity in bran, short bran and feed flour as the peak contributed to 18.3–26.0% of total carotenoids if it was taken into account.

Effects of genotype and temperature on accumulation of plant secondary metabolites in Canadian and Australian wheat grown under controlled environments

Predictions of global increased temperature are for 1.8–4 °C by 2100. Increased temperature as an abiotic stress may exert a considerable influence on the levels of secondary metabolites in plants. These secondary metabolites may possibly exert biological activities beneficial in prevention or treatment of disorders linked to oxidative stress in human. Wheat secondary compounds in three Canadian and three Australian genotypes grown under controlled environments, in which the only changing parameter was temperature, were investigated. Kennedy and AC Navigator contained the highest amount of total phenolic acids among Australian and Canadian wheat genotypes, respectively. The total phenolic acids and total flavonoid contents of wheat genotypes increased following the increase of the growing temperature. In all the wheat genotypes, regardless of their growing temperatures, linoleic acid (C18:2n6) was measured as the main fatty acid. Significant increases in palmitic acid (C16:0) and oleic acid (C18:1n9) and significant decreases in linoleic acid (C18:2n6) and linolenic acid (C18:3n3) were observed at increased of growing temperature for all wheat genotypes. Growing temperature decreased campesterol content of wheat genotypes. Genotype and growing temperature significantly shifted the production of wheat secondary metabolites. This information might be used as a guide for breeding wheat varieties with higher antioxidant properties.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes

Phenylpropanoids are a diverse chemical class with immense health benefits that are biosynthesized from the aromatic amino acid L-phenylalanine. This article reviews the progress for accessing variation in phenylpropanoids in germplasm collections, the genetic and molecular basis of phenylpropanoid biosynthesis, and the development of cultivars dense in seed-phenylpropanoids. Progress is also reviewed on high-throughput assays, factors that influence phenylpropanoids, the site of phenylpropanoids accumulation in seed, Genotype × Environment interactions, and on consumer attitudes for the acceptance of staple foods rich in phenylpropanoids. A paradigm shift was noted in barley, maize, rice, sorghum, soybean, and wheat, wherein cultivars rich in phenylpropanoids are grown in Europe and North and Central America. Studies have highlighted some biological constraints that need to be addressed for development of high-yielding cultivars that are rich in phenylpropanoids. Genomics-assisted breeding is expected to facilitate rapid introgression into improved genetic backgrounds by minimizing linkage drag. More research is needed to systematically characterize germplasm pools for assessing variation to support crop genetic enhancement, and assess consumer attitudes to foods rich in phenylpropanoids.

Comparison of Phytochemicals and Antioxidant Capacity in Three Bean Varieties Grown in Central Malawi

The aims of the current work were: (1) to study the influence of variety and geographical production area on the total phenolic content, total anthocyanin content, total flavonoid content, total carotenoid content and antioxidant activity in bean varieties (Dimeta, Napirira and Nanyati) from different growing areas in central Malawi, and (2) to evaluate the possibility of establishing a classification based on the geographical areas of the growing regions. A total of 47 bean samples were collected from Makowe, Mphathi, Chuma-Chitsala and Khulungira Zone. These four locations were segregated based on altitude, latitude and longitude. Principal component and hierarchical cluster analysis were used to distinguish and classify among these samples. Significant differences (P < 0.05) in total phenolic content (2.92-4.97 mg/g), total anthocyanin content (14.52-152.31 μg/g), total flavonoid content (2.01-6.38 mg/g) and oxygen radical absorbance capacity (16.75-24.51 μmol/g) were found among the different sampled villages, showing a significant effect of the producing region on these parameters. The beans in Makowe had lower polyphenols than in other locations. Results of principal component analysis indicate that phytochemicals and antioxidant capacity could serve as parameters to establish a bean classification according to the geographical area of production.

Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat

Polyphenols in whole grain wheat have potential health benefits, but little is known about the expression patterns of phenolic acid biosynthesis genes and the accumulation of phenolic acid compounds in different-colored wheat grains. We found that purple wheat varieties had the highest total phenolic content (TPC) and antioxidant activity. Among phenolic acid compounds, bound ferulic acid, vanillic, and caffeic acid levels were significantly higher in purple wheat than in white and red wheat, while total soluble phenolic acid, soluble ferulic acid, and vanillic acid levels were significantly higher in purple and red wheat than in white wheat. Ferulic acid and syringic acid levels peaked at 14 days after anthesis (DAA), whereas p-coumaric acid and caffeic acid levels peaked at 7 DAA, and vanillic acid levels gradually increased during grain filling and peaked near ripeness (35 DAA). Nine phenolic acid biosynthesis pathway genes (TaPAL1, TaPAL2, TaC3H1, TaC3H2, TaC4H, Ta4CL1, Ta4CL2, TaCOMT1, and TaCOMT2) exhibited three distinct expression patterns during grain filling, which may be related to the different phenolic acids levels. White wheat had higher phenolic acid contents and relatively high gene expression at the early stage, while purple wheat had the highest phenolic acid contents and gene expression levels at later stages. These results suggest that the expression of phenolic acid biosynthesis genes may be closely related to phenolic acids accumulation.

Ethnobotanical study of medicinal plants used by traditional healers in Mascara (North West of Algeria)

ETHNOPHARMACOLOGICAL RELEVANCE

Medicinal plants are considered as a rich source of bioactive compounds. The present study aimed to document the local knowledge of medicinal plants' use by traditional healers in Mascara, North-west Algeria.

MATERIALS AND METHODS

The present study was carried out in Mascara (North West of Algeria). Ethnobotanical data were recorded from 43 traditional healers practicing in Mascara. Data collected was analysed using quantitative indices such as the use value (UV), fidelity level (FL) and Informant Consensus Factor (FIC).

RESULTS

Traditional healers reported 141 medicinal plant species belonging to 54 families and 125 genera for the treatment of different ailments grouped into 14 ailments categories. Lamiaceae were the most represented family with 19 species (13.57%) followed by Asteracea, Apiaceae and Fabaceae. Thymus vulgaris L. was the most frequently used by local informants, with the highest UV of 0.883 (38 use reports). Our findings revealed that 39 species have not been previously reported as medicinal plants in the region. Furthermore, we report for the first time a total of 100 new therapeutic uses for 37 known plant species. FIC values ranged from 0.125 to 0.658. Gastro-intestinal diseases had the highest FIC (0.658) with 60 species and 261 use reports.

CONCLUSION

The present study revealed the important local knowledge as showed by the variety of species used to treat several ailments. Recorded species with high UV should be subjects of further pharmacological studies to validate their popular use and to isolate the bioactive compounds.