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Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

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2015
3679.pdf (265.1Kb)
Authors
Branković, Gordana
Dragičević, Vesna
Dodig, Dejan
Zorić, Miroslav
Knežević, Desimir
Žilić, Sladjana
Denčić, Srbislav S.
Surlan, Gordana
Article (Published version)
Metadata
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Abstract
Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P lt 0.001) prevailed as source of variation over genotype (P lt 0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum w...heat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P lt 0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.

Keywords:
Antioxidants / climatic factors / Genotype x Environment interaction / phytic acid / Triticum aestivum / Triticum durum
Source:
Chilean Journal of Agricultural Research, 2015, 75, 2, 139-146
Publisher:
  • Inst Investigaciones Agropecuarias, Chillan
Funding / projects:
  • Study of the genetic basis of improving yield and quality of small grains in different environmental conditions (RS-31092)

DOI: 10.4067/S0718-58392015000200001

ISSN: 0718-5839

WoS: 000358413500001

Scopus: 2-s2.0-84936862882
[ Google Scholar ]
16
15
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3682
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Branković, Gordana
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Zorić, Miroslav
AU  - Knežević, Desimir
AU  - Žilić, Sladjana
AU  - Denčić, Srbislav S.
AU  - Surlan, Gordana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3682
AB  - Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.
PB  - Inst Investigaciones Agropecuarias, Chillan
T2  - Chilean Journal of Agricultural Research
T1  - Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
EP  - 146
IS  - 2
SP  - 139
VL  - 75
DO  - 10.4067/S0718-58392015000200001
ER  - 
@article{
author = "Branković, Gordana and Dragičević, Vesna and Dodig, Dejan and Zorić, Miroslav and Knežević, Desimir and Žilić, Sladjana and Denčić, Srbislav S. and Surlan, Gordana",
year = "2015",
abstract = "Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.",
publisher = "Inst Investigaciones Agropecuarias, Chillan",
journal = "Chilean Journal of Agricultural Research",
title = "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate",
pages = "146-139",
number = "2",
volume = "75",
doi = "10.4067/S0718-58392015000200001"
}
Branković, G., Dragičević, V., Dodig, D., Zorić, M., Knežević, D., Žilić, S., Denčić, S. S.,& Surlan, G.. (2015). Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research
Inst Investigaciones Agropecuarias, Chillan., 75(2), 139-146.
https://doi.org/10.4067/S0718-58392015000200001
Branković G, Dragičević V, Dodig D, Zorić M, Knežević D, Žilić S, Denčić SS, Surlan G. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research. 2015;75(2):139-146.
doi:10.4067/S0718-58392015000200001 .
Branković, Gordana, Dragičević, Vesna, Dodig, Dejan, Zorić, Miroslav, Knežević, Desimir, Žilić, Sladjana, Denčić, Srbislav S., Surlan, Gordana, "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate" in Chilean Journal of Agricultural Research, 75, no. 2 (2015):139-146,
https://doi.org/10.4067/S0718-58392015000200001 . .

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