Journal of Food, Agriculture and Environment

Comparison of total phenolic content and antioxidant capacity of mycorrhizal-colonized white, red and purple spring wheat (Triticum aestivum L.) genotypes

Author(s):

Daishu Yi ¹, Timothy Schwinghamer ¹, Yolande Dalpé ², El-Sayed Abdel-Aal ³, Jaswinder Singh ¹, Xuelian Wang ², Shahrokh Khanizadeh ²*

Recieved Date: 2015-11-15, Accepted Date: 2016-03-23

Abstract:

Wheat (Triticum aestivum L.) is one of the world’s most valuable crops, not only as a diet component but also as a source of dietary antioxidants. It is well known that wheat inoculated with mycorrhizal strains usually has a higher yield and stronger tolerance to stresses. However, information on the effect of mycorrhizal inoculation on the antioxidant capacity of wheat grains is scarce. The objective of this study was therefore to investigate and compare the total phenolic content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity of grains from four selected spring wheat varieties under colonization by four different mycorrhizal strains. Data were analyzed using PROC GLIMMIX (Generalized Linear Mixed Models) of the SAS software package. The results demonstrated that the coloured wheat, 13NQW1265, had the strongest DPPH scavenging capacity and the highest TPC in grains among all selected wheat genotypes, whereas the wheat variety Snowbird had a lower antioxidant capacity. A comparison between wheat colonized by mycorrhizal strains and non-inoculated wheat controls illustrated that the application of mycorrhizae had no significant effects on TPC in most wheat varieties; the exceptions were FL62R1 wheat inoculated with the commercial product Myke (Rhizophagus irregularis), which unexpectedly showed a negative effect, and 13NQW1265 wheat inoculated with Funneliformis mosseae, which increased TPC. As expected, a significant positive correlation was found between DPPH scavenging capacity and TPC, the main contributor to antioxidant capacity. The results suggest that mycorrhizal colonization could increase antioxidant compounds in wheat subject to wheat variety and mycorrhizal strain.

Keywords:

Arbuscular mycorrhizae (AM), wheat (spring), grain, purple wheat, blue wheat, total phenolic content (TPC), DPPH radical scavenging capacity, antioxidant

---

Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 2
Category: Agriculture
Pages: 59-64

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :