Tocols and carotenoids of einkorn,emmer and spring wheat varieties: Selection for breeding and production

Einkorn (Triticum monococcum L., subsp. monococcum), emmer (Triticum dicoccum Schuebl [Schrank], subsp. dicoccum) and spring bread wheat (Triticum aestivum L.) may be rich in lipophilic antioxidants (tocols and carotenoids), and therefore potential food sources with good nutritional properties. The aim of the present study was to determine the contents of major lipophilic antioxidants beneficial for human health in wheat varieties and landraces for breeding and production. In field experiments over two years, fifteen einkorn, emmer and spring wheat varieties were analysed for the contents of tocols and carotenoids in grain. A high carotenoid content (lutein, zeaxanthin, β-carotene) was typical for the selected einkorn genotypes. Among the analysed wheat species, the highest content was of β-tocotrienol, especially in the einkorn accessions. α-Tocotrienol was abundant in einkorn and emmer wheat species. Higher contents of α- and β-tocopherols were characteristic of spring and emmer wheats. δ-Tocotrienol has been detected for the first time in einkorn and some emmer accessions, although in low concentrations. Significant effects of genotype on the contents of carotenoids and tocols were found with einkorn differing from emmer and spring wheats. The year of cultivation had less effect on the contents of carotenoids and tocols. Selected accessions of einkorn with high contents of carotenoids and tocotrienols as well as spring and emmer wheats with higher contents of tocopherols are good sources of antioxidants with potential health promoting benefits for the production of nutritionally enhanced foods.     

Survey of amylose content in Secale cereale, triticum monococcum, T. turgidum and T. tauschii

A standard method for determining apparent amylose content was modified for use with samples of 2–3 cereal seeds. Starch was extracted by soaking the seeds overnight in dilute ammonia solution, grinding in NaCl solution in a microfuge tube with an appropriate pestle and decanting the starch slurry. The starch was then washed successively in acetic acid, ethanol and acetone. The amylose content was determined by dispersing 5·0 mg of the starch in ethanol, adding NaOH solution, heating until a clear gel was formed, diluting, neutralising with citric acid, staining with iodine and reading in a spectrophotometer at 620 nm. The method provided a very strong correlation with a standard method for much larger samples. The apparent amylose content was determined for 1083 accessions of Triticum monococcum (einkorn), T. turgidum (emmer), T. tauschii and Secale cereale (rye). The 10 extreme accessions of each species were re-analysed a further three times and the two most extreme individual lines were selected for genetic studies. Apparent amylose content of T. monococcum ranged from 15 to 28%; that of T. turgidum, 19–31%; T. tauschii, 21–34%; and rye 12–28%. These ranges are considered sufficiently broad to allow amylose content to be further diversified through breeding.     

Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats

The diploid wild wheats Triticum monococcum ssp. thaoudar and Triticum urartu are the direct ancestors of all domesticated wheats, but almost nothing is known about the chemical composition of their kernels. Aim of this research was to assess their content in several compositional traits and to compare it with that of domesticated wheats. To this end, fifteen diploid, tetraploid and hexaploid accessions belonging to different Triticum species were tested for 1000 kernel weight, protein, ash and starch content, β-amylase activity, carotenoid, tocol, anthocyanin and polyphenol concentration. The wild einkorns had high protein (21.7 ± 0.74 g/100 g), ash (3.0 ± 0.06 g/100 g), tocol (75.1 ± 3.95 mg/kg), carotenoid (8.0 ± 0.91 mg/kg) and anthocyanin (43.0 ± 4.66 mg/kg) content, and low β-amylase activity (20.2 ± 0.84 B3U/g). T. urartu instead coupled high protein (28.0 ± 0.07 g/100 g), ash (3.3 ± 0.03 g/100 g) and tocol (63.9 ± 2.91 g/100 g) content with low carotenoid (2.7 ± 0.02 g/100 g) and high β-amylase (57.7 ± 0.11 g/100 g) levels. These results fit well with those observed in the derived wheats, i.e. domesticated and feral einkorn on one side and emmer, durum, spelt and bread wheat on the other. Several positive nutritional traits present in the diploid wild species were not lost during the transition from wild to domesticated forms.     

Content and relative composition of some phytochemicals in diploid,tetraploid and hexaploid Triticum species with potential nutraceutical properties

Seven cultivated Triticum species or subspecies (Triticum monococcum, Triticum turgidum ssp dicoccum, T. turgidum ssp. durum, T. turgidum ssp turanicum, Triticum timopheevii, Triticum aestivum and Triticum zhukovskyi) were compared for their contents of bioactive compounds, mainly 5-n-alkylresorcinols (ARs). Multivariate analysis of variance and principal component analysis were used to evaluate the differences in the phytochemical profiles and to establish the relationships among variables. Significant differences were observed for both total phenol (TP) and AR content. The highest AR level (377 μg/g) was observed in Triticum dicoccum, which also exhibited the highest variability for these compounds (298–436 μg/g). By contrast, the lowest AR content (286 μg/g) was found in Triticum durum. C21:0 was the main homologue chain in all the samples, its value ranging between 54.5% in T. durum and 41.2% in T. aestivum. The T. dicoccum and T. monococcum wheats had relatively low amounts of TP, whereas Triticum turanicum (215 mg/kg), T. timopheevii (250 mg/kg) and T. zhukovskyi (286 mg/kg) had approximately 3-fold higher TP levels. These results suggest that there are opportunities for breeding wheat varieties with superior health benefits and for promoting the use of ancient Triticum crops as novel sources of healthy food.     

Study of the effect of hydrothermal process conditions on pasta quality

The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (<144 °C) and restricted moisture content (<30%) during a very short time (15–40 s) followed by a rapid pressure drop to a vacuum (50 mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increased pressure resulted in elevation of mass ratio between cooked and uncooked pasta (W_i/W₀)_{100 °C} and reduction of for all treated pasta. The optimum cooking time of untreated pasta was 7 min (W/W₀=2.4), whereas for the same ratio it was less than 1 min for pasta treated at pressures ranging between 2.5 and 3.5 bar. The viscosity at 10 min (V₁₀) increased linearly when the pressure level increased. V₁₀ was 146 cP for untreated pasta whereas it reached 2659 cP for pasta treated at 3.9 bar (144 °C) for 25 s. The cold paste viscosity and setback viscosity decreased when the pressure varied from 1 to 3.9 bar.     

Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties

Common wheat (Triticum aestivum L.) has three Wx proteins (Wx-A1, Wx-B1, and Wx-D1), which are granule-bound starch synthases I and are responsible for the amylose synthesis of flour starch. The effects of two novel Wx-A1 proteins identified by gel electrophoresis on amylose content and starch properties were analyzed. The variant Wx-A1 protein coded by the Wx-A1i allele was present in smaller amounts and produced less amylose (7.3%) compared to standard lines with the Wx-A1a allele (21.5%). Wx-A1i generated altered starch properties; greater swelling power (SP), glucoamylase digestibility, starch paste clarity, and gelatinization enthalpy in differential scanning calorimetry. The starch from Wx-A1i also showed an altered pasting profile on a Rapid Visco-Analyzer, greater peak viscosity, smaller final viscosity, and lower pasting temperature. The Wx-A1i allele is a novel genetic resource for reducing amylose content in wheat. The other Wx-A1 protein coded by the Wx-A1j allele showed a more basic isoelectric point compared to Wx-A1a on an electrophoretic gel. The amylose content of Wx-A1j did not differ from standard Wx-A1a. Starch SP, paste clarity, and glucoamylase digestibility also suggested that Wx-A1j produced amylose as much as Wx-A1a.     

Alkylresorcinol composition allows the differentiation of Triticum spp. having different degrees of ploidy

Total alkylresorcinol (AR) content and homologue composition were assessed in whole grain flours of 15 varieties each of bread wheat, durum, spelt, emmer, and einkorn grown in four different environments. Bread wheat (761 ± 92 μg/g DM) and spelt (743 ± 57 μg/g) belonging to the hexaploid species showed higher AR concentrations than the tetraploid durum (654 ± 48 μg/g, p < 0.05), while the concentrations found in the diploid einkorn (737 ± 91 μg/g) and the tetraploid emmer (697 ± 94 μg/g) did not significantly differ from the other species. The AR content showed a remarkable heritability and, thus, seemed to be mainly determined by genetic factors. If ARs were assumed to be deposited within a specific AR-rich layer of the kernel, AR levels of all varieties would easily surpass their minimal inhibitory concentrations against fungal pathogens within this barrier layer. Although the AR carrying a C21:0 side chain was the main homologue in all species, the levels of all AR homologues and their relative composition significantly differed between hexaploid (bread wheat and spelt), tetraploid (durum and emmer) and diploid (einkorn) species. Consequently, a clear-cut differentiation of Triticum species and derived whole grain flours according to their degrees of ploidy was established based on concentrations of saturated C₁₇-, C₁₉-, C₂₁-, C₂₃-, and C₂₅-substituted ARs.     

Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection

Associations between RVA pasting properties and three single nucleotide polymorphism (SNP) sites in the Waxy gene intron 1, exon 6, and exon 10 were determined using rice genotypes of diverse geographic origin. A total of four SNP-haplotypes (combination of SNP alleles) were identified that explained high proportions of the variation in RVA pasting properties (R² = 0.574–0.704). A haplotype containing DNA sequence variation in exon 10 (exon 10 cytosine nucleotide) was exclusively found in high-apparent amylose content (AAC) genotypes with a higher RVA viscosity profile compared to the high AAC genotypes with a different haplotype. The exon 10 SNP explained variances in coolpaste and setback (coolpaste–hotpaste) to 0.642 and 0.499, respectively. Across three haplotypes, which contained exon 10 adenine nucleotide, AAC was correlated with peak, hotpaste, breakdown and setback (coolpaste–hotpaste) at r = −0.85, −0.75, −0.79, and 0.49, respectively. Therefore, the exon 10 SNP differentiates high AAC types with a strong RVA profile and thus can be used by molecular breeding programs focused on quality improvement. Additionally, characterizing genotypes by their functional SNPs allowed us to better understand the relationship between the Waxy gene, its chemical product (i.e., AAC) and the functionality created by the product (i.e., pasting properties).     

Method for analysis of fatty acid distribution and oil content on a single Lesquerella fendleri seed

Lesquerella fendleri is a developing oilseed crop suitable for temperate growing regions in the US. The seed oil is rich in lesquerolic acid (57%) and could serve as a domestic source of hydroxy fatty acids. A method for the analysis of fatty acids and total oil content of a half or single lesquerella seed was developed. Lesquerella seeds are small with 1000 seed weights around 0.6 g (half seed mass of 200–500 μg). Conventional analytical balances provide mass accuracy to ±40 μg which fails to provide sufficient accuracy/precession (4–40% mass error) for the initial seed mass. A microbalance which measures to ±2 μg provided good reproducibility in initial seed weights but was not suitable for mass balance of the extracted oil. A normal phase HPLC coupled to an evaporative light scattering detector gave good response for oil in the mass range of 22 μg to 110 μg/mL. Therefore, micelle concentrations from single or half seed extractions could be determined with good reproducibility. This method was then evaluated on bulk seed that had been fractionated on a gravity table. Gravity table fractionation of L. fendleri seeds obtained from a large field plot provided seven fractions with increasing bulk density. These fractions were then analyzed in sets of 30 individual seeds and as an aggregate of 50 seeds. Oil content for individual seeds varied widely (15.6–44.2%) as did lesquerolic acid content (42.2–63.7%). The mean oil content increased (27–33%) with increasing bulk density (684–745 g/L). The mean lesquerolic acid content did not correlate with bulk density.     

Kernel, Milling and Baking Properties of Spring-Type Spelt and Einkorn Wheats

One accession of einkorn (Triticum monococcum) and five spring spelt accessions (T. aestivumsubsp.spelta) were selected and grown at five locations in 1992 and 1993 for evaluation of kernel, milling and baking properties. The high protein einkorn accession (TM23) was similar to common hard red spring (HRS) wheat in kernel size but the soft grain gave low flour yields. Einkorn flour had low sedimentation values, weak Mixograph curves and low loaf volumes with no bromate response. The two large-seeded spelt accessions, SK0021 and PGR8801, were comparable to common HRS wheat in kernel hardness, flour yield and protein content, but were very inferior in falling number, sedimentation value, Mixograph characteristics, loaf volume, crumb texture and colour. The spelt accessions, SK0505, SK0263 and RL5407, also exhibited large kernels but were soft in texture and gave high flour yields, intermediate sedimentation values, weak Mixograph characteristics, but satisfactory loaf volumes and bromate responses relative to HRS wheat. With addition of only 15 ppm bromate, the latter spelt accessions gave breads with loaf volumes similar to those of HRS wheat breads. In sensory tests, these spelt breads were intermediate in preference as compared to HRS wheat breads.     

Composition and physical properties of cress (Lepidium sativum L.) and field pennycress (Thlaspi arvense L.) oils

The fatty acid profiles and tocopherol and phytosterol contents of crude oils of cress (Lepidium sativum L.) and field pennycress (Thlaspi arvense L.) are reported, along with yields from the corresponding seeds. The physical properties of these oils were also determined, which included oxidative stability, kinematic viscosity, viscosity index, low temperature fluidity, specific gravity, acid value, lubricity, and iodine value. The oil content of dried cress and field pennycress seeds was 22.7 and 29.0 wt%, respectively. The primary fatty acids found in cress oil were oleic (30.6 wt%) and linolenic acids (29.3 wt%), whereas field pennycress oil was principally composed of erucic (32.8 wt%) and linoleic (22.4 wt%) acids. Cress oil contained high concentrations of γ- (1422 ppm) and δ- (356 ppm) tocopherols, whereas α-tocopherol (714 ppm) was the primary tocopherol discovered in field pennycress oil. The overall tocopherol concentrations of cress and field pennycress oils were 1799 and 851 ppm, respectively. The primary phytosterols elucidated in cress and field pennycress oils were sitosterol and campesterol, with avenasterol also present in significant quantity in cress oil. The total phytosterol concentration in cress oil (14.41 mg/g) was greater than that in field pennycress (8.55 mg/g) oil. Field pennycress oil exhibited excellent low temperature fluidity, whereas cress oil was more stable to oxidation and over a range of temperatures displayed lower kinematic viscosities as well as a higher viscosity index. The acid and iodine values of field pennycress oil were lower than those for cress oil, but both oils had excellent lubrication properties.     

The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur

Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on einkorn wheat bioactive compound content.A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution.Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets.Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.     

Comparative efficiency of chemical compounds for in vitro and in vivo activity against Clavibacter michiganensis subsp. michiganensis, the causal agent of tomato bacterial canker

Bacterial canker of tomato caused by Clavibacter michiganensis subsp. michiganensis produces considerable economic losses in many countries because effective control measures are lacking. The extent to which bactericides control this disease effectively is low and has not yet been well documented for Southern European conditions. In this study the bactericidal effect of several products on this pathogen was assessed in vitro and in vivo in tomato plants under greenhouse conditions. Seven antibacterial substances (bronopol, copper sulphate, kasugamycin, oxolinic acid, oxytetracycline, streptomycin and 8-hydroxy-quinoline), three commercial formulates (Antibak RZ, an oligoelements mixture containing copper plus zinc; Orthopol, a potassium soap; and Param, a resistance inductor) and combinations thereof were tested. In vitro assessment showed that minimal inhibitory concentration (MIC) of antibacterial substances was between 4–8 μg ml⁻¹, except for copper sulphate with a MIC value of 150 μg ml⁻¹ and kasugamycin, which was not active at 500 μg ml⁻¹. MIC values of commercial formulates ranged between 5 and 40 μl ml⁻¹. Furthermore, combinations of 8-hydroxy-quinoline+copper sulphate, 8-hydroxy-quinoline+Antibak RZ, streptomycin+Antibak RZ and streptomycin+Orthopol showed a synergistic effect at sub-inhibitory concentrations. Treatments containing copper sulphate greatly reduced disease symptoms on plants sprayed with the bacteria, whereas streptomycin was less effective. In two independent trials, the percentage of leaves showing symptoms was significantly lower (2.4% and 11.9%) after treatment with copper sulphate combined with 8-hydroxy-quinoline at half-dose, than in inoculated controls (75.1% and 59.6%). These results were better than copper sulphate alone. However, plants inoculated by pricking rapidly developed systemic infection, which no product managed to control significantly, although several treatments did reduce symptoms. We conclude that copper sulphate combined with 8-hydroxy-quinoline may be useful in controlling external symptoms of this disease in greenhouses, and is environmentally friendly, reducing the amount of copper applied to crops.     

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.     

Discriminant analysis of selected yield components and fatty acid composition of chosen Triticum monococcum, Triticum dicoccum and Triticum spelta accessions

This study analyses the variability of key yield components, the content of protein and crude fat in grain and the fatty acid composition of 50 spring accessions of Triticum monococcum, Triticum dicoccum and Triticum spelta of various origins. The average protein content of the grain of T. monococcum was 20.8%, of T. dicoccum 19.7%, and of spelt 17.0%. The crude fat content of T. monococcum grain (2.7%) was significantly higher compared with T. spelta (2.4%) and T. dicoccum (2.3%). In crude fat, fatty acids C18:2, C18:1 and C16 predominated. T. spelta was characterised by the highest concentrations of C18:2 and C16 (55.89% and 18.77% respectively), while T. monococcum had the highest content of C18:1 (26.35%). The structure of analysed fatty acids proved to be highly desirable in this species. A discriminant analysis performed separately for five variables: protein and fat content and three biometrical characters and separately for fatty acid composition enabled three Triticum species to be distinguished. These species also differed significantly with respect to the C18:1/C16 ratio which was equal to 1.78, 1.06, 1.47 and 0.99 in T. monococcum, T. dicoccum, T. spelta and Triticum aestivum respectively.     

Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum)

Trace elements (Zn, Fe, Cu and Mn) and minerals (Ca, Mg, P and K) concentrations were determined in whole meal flour of five einkorn accessions and one bread wheat cultivar, cropped in four different locations for two years. The major factors influencing mineral levels were year and genotype, as well as their interaction. Einkorn varieties exhibited higher Zn (7.18 ± 0.76 mg/100 g DM), Fe (5.23 ± 0.47), Mn (4.65 ± 0.23), Cu (0.90 ± 0.08), Mg (151.2 ± 9.00) and P (541.1 ± 35.37) concentration than bread wheat. Mg concentration correlated positively with that of other bivalent cations (Zn and Ca). The relevant amount of trace elements consistently found in einkorn further confirms the potential of this cereal in human nutrition, either by direct consumption or by introgression of superior alleles into enhanced polyploid wheat cultivars.     

Comparative determination of ursolic acid and oleanolic acid of Macrocarpium officinalis (Sieb. et Zucc.) Nakai by RP-HPLC

A rapid and convenient method to separate and quantify ursolic acid (UA) and oleanolic acid (OA) of cornus (Macrocarpium officinale (Sieb. et Zucc.) Nakai), a traditional Chinese medicine and food materials, was established by reversed-phase high performance liquid chromatographic (RP-HPLC). The Linear ranges were 1.01–6.06 μg/μl for UA and 0.51–2.55 μg/μl for OA with good correlation. The average recovery rates were 103.0% of UA and 97.9% of OA, respectively. The precision and the repeatability of the analytical method were satisfied. Samples of cornus at different developmental stages were detected, and the UA contents varied from a high of over 0.520% to less than 0.107%, while OA contents varied from 0.221% to 0.050% during the fruit growth. This study showed that the contents of UA and OA varied considerably with fruit development, especially with the development of exocarp, and the results indicated that the appropriate picking time was in later September. The distinct contents of UA and OA in different parts of cornus (exocarp, sarcocarp, and core) suggested the two compounds mainly located in exocarp of the fruit.     

Carotenoid Composition of Jackfruit (<Emphasis Type="Italic">Artocarpus heterophyllus</Emphasis>), Determined by HPLC-PDA-MS/MS

Carotenoids are pigments responsible for the yellow-reddish color of many foods and are related to important functions and physiological actions, preventing several chronic-degenerative diseases. The objective of this study was to confirm the carotenoid composition of jackfruit by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). The main carotenoids were all-trans-lutein (24–44%), all-trans-β-carotene (24–30%), all-trans-neoxanthin (4–19%), 9-cis-neoxanthin (4–9%) and 9-cis-violaxanthin (4–10%). Either qualitative or quantitative differences, mainly related to the lutein proportion, were found among three batches of jackfruit. Since the fruits from batch A showed significantly lower contents for almost all carotenoids, it also had the lowest total carotenoid content (34.1 μg/100 g) and provitamin A value, whereas the total carotenoid ranged from 129.0 to 150.3 μg/100 g in the other batches. The provitamin A values from batches B and C were 3.3 and 4.3 μg RAE/100 g, respectively. The carotenoid composition of jackfruit was successfully determined, where 14 of the 18 identified carotenoids were reported for first time. Differences among batches may be due to genetic and/or agricultural factors.     

Phenolic acids composition,total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation

Wheat is a good source of polyphenols, plant metabolytes with beneficial effects on human health. However, little information is available on phenolic acid composition and concentration in different Triticum species, as well as on possible environmental effects. To shed some light on this issue, thirty-nine wheat accessions cropped for two years and belonging to different Triticum species (Triticum monococcum, Triticum turgidum ssp. dicoccum, turanicum and durum, Triticum aestivum ssp. spelta and aestivum) were assessed for phenolic acids (ferulic, p-coumaric, vanillic, syringic, p-hydroxybenzoic, caffeic acids and syringaldehyde), total polyphenols and antioxidant activity in soluble conjugated and insoluble bound extracts. Ferulic acid was the most abundant compound in both extracts. Insoluble bound phenolic acids represented >90% of total phenolic acids. Einkorn showed the maximum concentration of conjugated phenolic acids (50.5 mg/kg DM), while durum and bread wheats presented the highest content of bound phenolic acids (651.8 and 629.2 mg/kg DM, respectively). Cropping year influenced the concentration of conjugated but not of bound phenolic acids. A survey of phenolic acid distribution in the kernel showed that they are rare in endosperm, but abundant in germ and bran. Total polyphenols and antioxidant activity were highly correlated to phenolic acid content.     

In vitro antioxidant activity of ragweed (Ambrosia artemisiifolia L., Asteraceae) herb

The antioxidant activity in 70% aqueous acetone extracts of the herb of Ambrosia artemisiifolia L., Asteraceae was evaluated with regards to total polyphenol and flavonoid contents. Antioxidant activity has been assessed by two commonly used in vitro tests, based on determination of ferric-reducing antioxidant power (FRAP assay) and DPPH free radical scavenging ability (DPPH assay), against butylated hydroxytoluene (BHT), ascorbic acid and quercetin, which were used as positive control substances. The results of both antioxidant tests showed that the plant material expressed a considerable activity (DPPH IC₅₀ = 27.6 μg/ml; FRAP value = 2.37 mmol Fe²⁺/g), attributed to both flavonoid aglyca and resembling glycosides, as verified by dot-blot TLC analysis.