Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits
2015
Preuzimanje 🢃
Autori
Branković, GordanaDragičević, Vesna
Dodig, Dejan
Knežević, Desimir
Kandić, Vesna
Šurlan-Momirović, Gordana
Sečanski, Mile
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Triticum aestivum / Triticum durum / phytochemicals / multi-environment trial / variability / selectionIzvor:
Agricultural and Food Science, 2015, 24, 3, 183-194Izdavač:
- Scientific Agricultural Soc Finland, Univ Helsinski
Finansiranje / projekti:
- Izučavanje genetičke osnove poboljšanja prinosa i kvaliteta strnih žita u različitim ekološkim uslovima (RS-MESTD-Technological Development (TD or TR)-31092)
DOI: 10.23986/afsci.49729
ISSN: 1459-6067
WoS: 000366971800003
Scopus: 2-s2.0-84946022142
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Branković, Gordana AU - Dragičević, Vesna AU - Dodig, Dejan AU - Knežević, Desimir AU - Kandić, Vesna AU - Šurlan-Momirović, Gordana AU - Sečanski, Mile PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3761 AB - 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. PB - Scientific Agricultural Soc Finland, Univ Helsinski T2 - Agricultural and Food Science T1 - Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits EP - 194 IS - 3 SP - 183 VL - 24 DO - 10.23986/afsci.49729 ER -
@article{ author = "Branković, Gordana and Dragičević, Vesna and Dodig, Dejan and Knežević, Desimir and Kandić, Vesna and Šurlan-Momirović, Gordana and Sečanski, Mile", year = "2015", 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.", publisher = "Scientific Agricultural Soc Finland, Univ Helsinski", journal = "Agricultural and Food Science", title = "Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits", pages = "194-183", number = "3", volume = "24", doi = "10.23986/afsci.49729" }
Branković, G., Dragičević, V., Dodig, D., Knežević, D., Kandić, V., Šurlan-Momirović, G.,& Sečanski, M.. (2015). Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits. in Agricultural and Food Science Scientific Agricultural Soc Finland, Univ Helsinski., 24(3), 183-194. https://doi.org/10.23986/afsci.49729
Branković G, Dragičević V, Dodig D, Knežević D, Kandić V, Šurlan-Momirović G, Sečanski M. Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits. in Agricultural and Food Science. 2015;24(3):183-194. doi:10.23986/afsci.49729 .
Branković, Gordana, Dragičević, Vesna, Dodig, Dejan, Knežević, Desimir, Kandić, Vesna, Šurlan-Momirović, Gordana, Sečanski, Mile, "Phytic acid, inorganic phosphorus, antioxidants in bread and durum wheat and their associations with agronomic traits" in Agricultural and Food Science, 24, no. 3 (2015):183-194, https://doi.org/10.23986/afsci.49729 . .