Laddomada Barbara, Blanco Antonio, Mita Giovanni, D'Amico Leone, Singh Ravi P, Ammar Karim, Crossa Jose, Guzmán Carlos
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy.
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via G. Amendola 165/A, 70126 Bari, Italy.
Foods. 2021 Sep 10;10(9):2142. doi: 10.3390/foods10092142.
Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and analysed through HPLC-DAD analysis. Ferulic acid was the most represented PA, varying from 390.1 to 785.6 µg/g dry matter across all cultivars and growth conditions, followed by sinapic acids, -coumaric, vanillic, syringic, and -hydroxybenzoic acids. Among the cultivars, Cirno had the highest PAs content, especially under severe drought conditions. Heat stress enhanced the accumulation of minor individual PAs, whereas severe drought increased ferulic acid and total PAs. Broad-sense heritability was low (0.23) for -coumaric acid but ≥0.69 for all other components. Positive correlations occurred between PA content and grain morphology and between test weight and grain yield. Durum wheat genotypes with good yields and high accumulation of PAs across different growing conditions could be significant for durum wheat resilience and health-promoting value.
干旱和高温是阻碍硬粒小麦生产的主要非生物限制因素。本研究调查了六个硬粒小麦品种在干旱和热胁迫下全麦粉中酚酸（PAs）的积累情况。从全麦粉中提取酚酸，并通过高效液相色谱 - 二极管阵列检测（HPLC - DAD）分析。阿魏酸是含量最丰富的酚酸，在所有品种和生长条件下，其含量在390.1至785.6微克/克干物质之间变化，其次是芥子酸、对香豆酸、香草酸、丁香酸和对羟基苯甲酸。在这些品种中，Cirno的酚酸含量最高，尤其是在严重干旱条件下。热胁迫增强了微量单个酚酸的积累，而严重干旱则增加了阿魏酸和总酚酸的含量。对香豆酸的广义遗传力较低（0.23），但其他所有成分的广义遗传力≥0.69。酚酸含量与籽粒形态之间以及容重与籽粒产量之间存在正相关。在不同生长条件下具有良好产量和高酚酸积累的硬粒小麦基因型对于硬粒小麦的抗逆性和促进健康价值可能具有重要意义。
