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Genetic variation for phenolic acids concentration and composition in a tetraploid wheat (Triticum turgidum L.) collection

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Abstract

Phenolic acid intake through the consumption of whole-wheat foods provides important health benefits associated with reduced risks of cardiovascular diseases and colon cancer. The genetic variation for phenolic acids was extensively studied in common wheat, but a comprehensive survey in tetraploid wheat is lacking. In this study we evaluated the genetic variability for individual and total phenolic acids concentration existing in a large collection of tetraploid wheat (Triticum turgidum L.). A 2-year evaluation was undertaken on the whole-meal flour of 111 genotypes belonging to seven T. turgidum subspecies including cultivars, landraces and wild accessions. Durum cultivars [T. turgidum subsp. durum (Desf.) MacKey], had the highest average concentration of total phenolic acids (828.7 μg g−1 dm in 2012; 834.5 μg g−1 dm in 2013) with amounts varying from 550.9 μg g−1 dm to 1701.2 μg g−1 dm, indicating a variation of greater than threefold fold. The lowest concentration of phenolic acids was found in T. turgidum subsp. dicoccum (Schrank ex Schübler) Thell. Rivet wheat (T. turgidum L. subsp. turgidum) had phenolic acid concentrations similar to those in durum, but less variation was noted among the accessions. On the other hand, the accessions of the four remaining subspecies showed lower phenolic acid concentrations and variation among the accessions as compared to durum. A total of six phenolic acids were identified across the wheat genotypes. The effects of genotype, year and year × genotype were estimated by ANOVA and resulted significant for all phenolic acids. The ratio of genotypic variance to total variance suggested the possibility of improving phenolic acid content in elite wheat germplasm through appropriate breeding programs. Moreover, significant correlations between phenolic acids and other quality characteristics of the grain were detected.

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Acknowledgments

This work was supported by MIUR, Ministero dell’Istruzione, dell’Università e della Ricerca—Programma Operativo Nazionale Ricerca 2007–2013, Project number: PON01_01145 (ISCOCEM). The authors acknowledge W. John Raupp (KSU, KS, USA) for critical reading of the article.

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Authors and Affiliations

  1. Istituto di Scienze delle Produzioni Alimentari (ISPA), CNR, Via Prov.le Monteroni, 73100, Lecce, Italy

    Barbara Laddomada, Miriana Durante, Leone D’Amico & Giovanni Mita

  2. Dipartimento di Scienze del suolo, della pianta e degli alimenti, Sezione Plant Breeding (DI.B.C.A.), Università di Bari Aldo Moro, Via Amendola, 165/a, 70124, Bari, Italy

    Giacomo Mangini, Rosanna Simeone, Luciana Piarulli & Antonio Blanco

  3. Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce-Monteroni, 73100, Lecce, Italy

    Marcello Salvatore Lenucci

Authors
  1. Barbara Laddomada
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  2. Miriana Durante
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  3. Giacomo Mangini
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  4. Leone D’Amico
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  5. Marcello Salvatore Lenucci
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  6. Rosanna Simeone
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  7. Luciana Piarulli
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  8. Giovanni Mita
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  9. Antonio Blanco
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Correspondence to Barbara Laddomada.

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The Authors declare to do not have any relationships or interests that could have direct or potential influence or impart bias on the work. The present research did not involve any human participants and/or animals. The above manuscript publication is approved by all authors and by the responsible authorities where the work was carried out.

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Laddomada, B., Durante, M., Mangini, G. et al. Genetic variation for phenolic acids concentration and composition in a tetraploid wheat (Triticum turgidum L.) collection. Genet Resour Crop Evol 64, 587–597 (2017). https://doi.org/10.1007/s10722-016-0386-z

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  • DOI: https://doi.org/10.1007/s10722-016-0386-z

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