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Variability of quantitative and qualitative traits of coloured winter wheat

Variability of quantitative and qualitative traits of coloured winter wheat REFERENCESABDEL-AAL, E.S.M. – HUCL, P. 2003. Composition and stability of anthocyanins in blue-grained wheat. In Journal of Agricultural and Food Chemistry, vol. 51, pp. 2174‒2180.ABDEL-AAL, ESM – HUCL, P. – SHIPP, J. – RABALSKI, I. 2016. Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in Central Saskatchewan. In Cereal Chemistry, vol. 93, no. 1, pp. 32‒38.BARTL, P. – ALBREHT, A. – SKRT, M. – TREMLOVÁ, B. – OŠÁDALOVÁ, M. – ŠMEJKAL, K. – VOVK, I. – ULRIH, N.P. 2015. Anthocyanins in purple and blue wheat grains and in resulting bread: Quantity, composition, and thermal stability. In International Journal of Food Sciences and Nutrition, vol. 66, no. 5, pp. 514‒519.ESCRIBANO-BAILÓN, M.T. ‒ SANTOS-BUELGA, C. ‒ RIVAS-GONZALO, J. 2004. Anthocyanins in cereals. In Journal of Chromatography A, vol. 1054, pp. 129‒141.ESPOSITO, D. – CHEN, A. – GRACE, M.H. – KOMARNYTSKY, S. – LILA, M.A. 2014. Inhibitory effects of wild blueberry anthocyanins and other flavonoids on biomarkers of acute and chronic inflammation in vitro. In Journal of Agricultural and Food Chemistry, vol. 62, pp. 7022‒7028.10.1021/jf4051599ESPOSITO, D. – DAMSUD, T. – WILSON, M. – CHEN, A. – STRAUCH, R. – LI, X. ‒ KOMARNYTSKY, S. 2015. Black currant anthocyanins attenuate weight gain and improve glucose metabolism in diet-induced obese mice with intact, but not disrupted, gut microbiome. In Journal of Agricultural and Food Chemistry, vol. 63, pp. 6172‒6180.FERNANDES, I. – FARIA, A. – CALHAU, C. – De FREITAS, V. – MATEUS, N. 2014. Bioavailability of anthocyanins and derivatives. In Journal of Functional Foods, vol. 7, pp. 54‒66.FICCO, D.B.M. – De SIMONE, V. – COLECCHIA, S.A. – PECORELLA, I. – PLATANI, C. – NIGRO, F. – FINOCCHIARO, F. – PAPA, R. – De VITA, P. 2014. Genetic variability in anthocyanin composition and nutritional properties of blue, purple and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats. In Journal of Agricultural and Food Chemistry, vol. 62, pp. 8686–8695. DOI: 10.1021/jf500368310.1021/jf5003683FICCO, D.B.M. – De SIMONE, V. – De LEONARDIS, A.M. – GIOVANNIELLO, V. – Del NOBILE, M.A. – PADALINO, L. – LECCE, L. – BORRELLI, G.M. – De VITA, P. 2016. Use of purple durum wheat to produce naturally functional fresh and dry pasta. In Food Chemistry, vol. 205, pp. 187‒195. DOI: 10.1016/j.foodchem.2016.03.01410.1016/j.foodchem.2016.03.014GARG, M. – CHAWLA, M. – CHUNDURI, V. – KUMAR, R. – SHARMA, S. – SHARMA, N.K. – NAVNEET KAUR, N. – KUMAR, A. – MUNDEY, J.K. – SAINI, M.K. – SINGH, S.P. 2016. Transfer of grain colors to elite wheat cultivars and their characterization. In Journal of Cereal Science, vol. 71, pp. 138‒144.GUO, Z.F. – ZHANG, Z.B. – XU. P. – GUO, Y.N. 2013. Analysis of nutrient composition of purple wheat. In Cereal Research Communications, vol. 41, no. 2, pp. 293–303. DOI: 10.1556/CRC.2012.003710.1556/CRC.2012.0037HANKOVÁ, A. – MATÚŠKOVÁ, K. – RÜCKSCHLOSS, Ľ. – ŽOFAJOVÁ, A. 2014. Winter wheat PS Karkulka. In Agriculture (Poľnohospodárstvo), vol. 60, no. 4, pp. 159‒161.HOSSEINIAN, F. – LI, W. – BETA, T. 2007. Measurement of anthocyanins and other phytochemicals in purple wheat. In Food Chemistry, vol. 109, pp. 916–924.JAAFAR, S.N.S. – BARON, J. – SIEBENHANDL-EHN, S. – ROSENAU, T. – BÖHMDORFER, S. – GRAUSGRUBER, H. 2013. Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses. In Plant Breeding, vol. 132, no. 6, pp. 546–552. DOI: 10.1111/pbr.1209010.1111/pbr.12090JOHNSON, M.H. – WALLIG, M. – LUNA VITAL, D.A. – De EJIA, E.G. 2016. Alcohol-free fermented blueberry-blackberry beverage phenolic extracts attenuates diet-induced obesity and blood glucose in C57BL/6J mice. In The Journal of Nutritional Biochemistry, vol. 31, pp. 45‒59.10.1016/j.jnutbio.2015.12.013LACHMAN, J. – MARTINEK, P. – KOTÍKOVÁ, Z. – ORSÁK, M. – ŠULC, M. 2017. Genetics and chemistry of pigments in wheat grain – A review. In Journal of Cereal Science, vol. 74, pp. 145‒154.LI, Q. – SOMAVAT, P. – SINGH, V. – CHATHAN, L. – De MEJIA, E.G. 2017. A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes. In Food Chemistry, vol. 231, pp. 332‒339.LI, Y. – MA, D. – SUN, D.X. – WANG, C. – ZHANG, J. – XIE, Y. – GUO, T. 2015. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. In The Crop Journal, vol. 3, no. 4, pp. 328‒334.MARTINEK, P. – JIRSA, O. – VACULOVÁ, K. – CHRPOVÁ, J. – WATANABE, N. – BUREŠOVÁ, V. – KOPECKÝ, D. – ŠTIASNA, K. – VYHNÁNEK, T. – TROJAN, V. 2013a. Use of wheat gene resources with different grain colour in breeding 64. Tagung der vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs, 25.‒26. November 2013, Raumberg-Gumpenstein, pp. 75‒78.MARTINEK, P. – ŠKORPÍK, M. – CHRPOVÁ, J. – FUČÍK, P. – SCHWEIGER, J. 2013b. Development of the new winter wheat variety Skorpion with blue grain. In Czech Journal of Genetics and Plant Breeding, vol. 49, pp. 90‒94.REQUE, P.M. – STEFFENS, R.S. – JABLONSKI, A. – FLÔRES, S.H. – RIOS, A.D.O. – De JONG, E.V. 2014. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. In Journal of Food Composition and Analysis, vol. 33, pp. 111‒116.RÜCKSCHLOSS, Ľ. – HANKOVÁ, A. – VALČUHOVÁ, D. 2011. Quo vadis šľachtenie pšenice? Web: http://old.agroporadenstvo.sk/rv/obilniny/psenica_slachtenie.htmSTN ISO 2171, 2008. Obilniny, strukoviny a výrobky z nich. Stanovenie celkového popola spaľovaním [Cereals, pulses and by-products. Determination of ash yield by incineration]. Bratislava : Slovenský ústav technickej normalizácie, Bratislava, 16 p.VARGA, M. – BÁNHIDY, J. – CSEUZ, L. – MATUZ, J. 2013. The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations. In Cereal Research Communications, vol. 41, no. 2, pp. 284–292. DOI: 10.1556/CRC.2013.2.1010.1556/CRC.2013.2.10ZHANG, Y. – SONG, Q. – YAN, J. – TANG, J. – ZHAO, R. – ZHANG, Y. – HE, Z. – ZOU, CH. – ORTIZ-MONASTERIO, I. 2010. Mineral element concentrations in grains of Chinese wheat cultivars. In Euphytica, vol. 174, pp. 303–313. DOI 10.1007/s10681-009-0082-610.1007/s10681-009-0082-6http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000279302400001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=b7bc2757938ac7a7a821505f8243d9f3ŽOFAJOVÁ, A. – PŠENÁKOVÁ, I. – HAVRLENTOVÁ, M. – PILIAROVÁ, M. 2012. Accumulation of total anthocyanins in wheat grain. In Agriculture (Poľnohospodárstvo), vol. 58, no. 2, pp. 50‒56. DOI: 10.2478/v10207-012-0006-710.2478/v10207-012-0006-7 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Agriculture de Gruyter

Variability of quantitative and qualitative traits of coloured winter wheat

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de Gruyter
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© 2017 Alžbeta Žofajová et al., published by De Gruyter Open
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1338-4376
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DOI
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Abstract

REFERENCESABDEL-AAL, E.S.M. – HUCL, P. 2003. Composition and stability of anthocyanins in blue-grained wheat. In Journal of Agricultural and Food Chemistry, vol. 51, pp. 2174‒2180.ABDEL-AAL, ESM – HUCL, P. – SHIPP, J. – RABALSKI, I. 2016. Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in Central Saskatchewan. In Cereal Chemistry, vol. 93, no. 1, pp. 32‒38.BARTL, P. – ALBREHT, A. – SKRT, M. – TREMLOVÁ, B. – OŠÁDALOVÁ, M. – ŠMEJKAL, K. – VOVK, I. – ULRIH, N.P. 2015. Anthocyanins in purple and blue wheat grains and in resulting bread: Quantity, composition, and thermal stability. In International Journal of Food Sciences and Nutrition, vol. 66, no. 5, pp. 514‒519.ESCRIBANO-BAILÓN, M.T. ‒ SANTOS-BUELGA, C. ‒ RIVAS-GONZALO, J. 2004. Anthocyanins in cereals. In Journal of Chromatography A, vol. 1054, pp. 129‒141.ESPOSITO, D. – CHEN, A. – GRACE, M.H. – KOMARNYTSKY, S. – LILA, M.A. 2014. Inhibitory effects of wild blueberry anthocyanins and other flavonoids on biomarkers of acute and chronic inflammation in vitro. In Journal of Agricultural and Food Chemistry, vol. 62, pp. 7022‒7028.10.1021/jf4051599ESPOSITO, D. – DAMSUD, T. – WILSON, M. – CHEN, A. – STRAUCH, R. – LI, X. ‒ KOMARNYTSKY, S. 2015. Black currant anthocyanins attenuate weight gain and improve glucose metabolism in diet-induced obese mice with intact, but not disrupted, gut microbiome. In Journal of Agricultural and Food Chemistry, vol. 63, pp. 6172‒6180.FERNANDES, I. – FARIA, A. – CALHAU, C. – De FREITAS, V. – MATEUS, N. 2014. Bioavailability of anthocyanins and derivatives. In Journal of Functional Foods, vol. 7, pp. 54‒66.FICCO, D.B.M. – De SIMONE, V. – COLECCHIA, S.A. – PECORELLA, I. – PLATANI, C. – NIGRO, F. – FINOCCHIARO, F. – PAPA, R. – De VITA, P. 2014. Genetic variability in anthocyanin composition and nutritional properties of blue, purple and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats. In Journal of Agricultural and Food Chemistry, vol. 62, pp. 8686–8695. DOI: 10.1021/jf500368310.1021/jf5003683FICCO, D.B.M. – De SIMONE, V. – De LEONARDIS, A.M. – GIOVANNIELLO, V. – Del NOBILE, M.A. – PADALINO, L. – LECCE, L. – BORRELLI, G.M. – De VITA, P. 2016. Use of purple durum wheat to produce naturally functional fresh and dry pasta. In Food Chemistry, vol. 205, pp. 187‒195. DOI: 10.1016/j.foodchem.2016.03.01410.1016/j.foodchem.2016.03.014GARG, M. – CHAWLA, M. – CHUNDURI, V. – KUMAR, R. – SHARMA, S. – SHARMA, N.K. – NAVNEET KAUR, N. – KUMAR, A. – MUNDEY, J.K. – SAINI, M.K. – SINGH, S.P. 2016. Transfer of grain colors to elite wheat cultivars and their characterization. In Journal of Cereal Science, vol. 71, pp. 138‒144.GUO, Z.F. – ZHANG, Z.B. – XU. P. – GUO, Y.N. 2013. Analysis of nutrient composition of purple wheat. In Cereal Research Communications, vol. 41, no. 2, pp. 293–303. DOI: 10.1556/CRC.2012.003710.1556/CRC.2012.0037HANKOVÁ, A. – MATÚŠKOVÁ, K. – RÜCKSCHLOSS, Ľ. – ŽOFAJOVÁ, A. 2014. Winter wheat PS Karkulka. In Agriculture (Poľnohospodárstvo), vol. 60, no. 4, pp. 159‒161.HOSSEINIAN, F. – LI, W. – BETA, T. 2007. Measurement of anthocyanins and other phytochemicals in purple wheat. In Food Chemistry, vol. 109, pp. 916–924.JAAFAR, S.N.S. – BARON, J. – SIEBENHANDL-EHN, S. – ROSENAU, T. – BÖHMDORFER, S. – GRAUSGRUBER, H. 2013. Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses. In Plant Breeding, vol. 132, no. 6, pp. 546–552. DOI: 10.1111/pbr.1209010.1111/pbr.12090JOHNSON, M.H. – WALLIG, M. – LUNA VITAL, D.A. – De EJIA, E.G. 2016. Alcohol-free fermented blueberry-blackberry beverage phenolic extracts attenuates diet-induced obesity and blood glucose in C57BL/6J mice. In The Journal of Nutritional Biochemistry, vol. 31, pp. 45‒59.10.1016/j.jnutbio.2015.12.013LACHMAN, J. – MARTINEK, P. – KOTÍKOVÁ, Z. – ORSÁK, M. – ŠULC, M. 2017. Genetics and chemistry of pigments in wheat grain – A review. In Journal of Cereal Science, vol. 74, pp. 145‒154.LI, Q. – SOMAVAT, P. – SINGH, V. – CHATHAN, L. – De MEJIA, E.G. 2017. A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes. In Food Chemistry, vol. 231, pp. 332‒339.LI, Y. – MA, D. – SUN, D.X. – WANG, C. – ZHANG, J. – XIE, Y. – GUO, T. 2015. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. In The Crop Journal, vol. 3, no. 4, pp. 328‒334.MARTINEK, P. – JIRSA, O. – VACULOVÁ, K. – CHRPOVÁ, J. – WATANABE, N. – BUREŠOVÁ, V. – KOPECKÝ, D. – ŠTIASNA, K. – VYHNÁNEK, T. – TROJAN, V. 2013a. Use of wheat gene resources with different grain colour in breeding 64. Tagung der vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs, 25.‒26. November 2013, Raumberg-Gumpenstein, pp. 75‒78.MARTINEK, P. – ŠKORPÍK, M. – CHRPOVÁ, J. – FUČÍK, P. – SCHWEIGER, J. 2013b. Development of the new winter wheat variety Skorpion with blue grain. In Czech Journal of Genetics and Plant Breeding, vol. 49, pp. 90‒94.REQUE, P.M. – STEFFENS, R.S. – JABLONSKI, A. – FLÔRES, S.H. – RIOS, A.D.O. – De JONG, E.V. 2014. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. In Journal of Food Composition and Analysis, vol. 33, pp. 111‒116.RÜCKSCHLOSS, Ľ. – HANKOVÁ, A. – VALČUHOVÁ, D. 2011. Quo vadis šľachtenie pšenice? Web: http://old.agroporadenstvo.sk/rv/obilniny/psenica_slachtenie.htmSTN ISO 2171, 2008. Obilniny, strukoviny a výrobky z nich. Stanovenie celkového popola spaľovaním [Cereals, pulses and by-products. Determination of ash yield by incineration]. Bratislava : Slovenský ústav technickej normalizácie, Bratislava, 16 p.VARGA, M. – BÁNHIDY, J. – CSEUZ, L. – MATUZ, J. 2013. The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations. In Cereal Research Communications, vol. 41, no. 2, pp. 284–292. DOI: 10.1556/CRC.2013.2.1010.1556/CRC.2013.2.10ZHANG, Y. – SONG, Q. – YAN, J. – TANG, J. – ZHAO, R. – ZHANG, Y. – HE, Z. – ZOU, CH. – ORTIZ-MONASTERIO, I. 2010. Mineral element concentrations in grains of Chinese wheat cultivars. In Euphytica, vol. 174, pp. 303–313. DOI 10.1007/s10681-009-0082-610.1007/s10681-009-0082-6http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000279302400001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=b7bc2757938ac7a7a821505f8243d9f3ŽOFAJOVÁ, A. – PŠENÁKOVÁ, I. – HAVRLENTOVÁ, M. – PILIAROVÁ, M. 2012. Accumulation of total anthocyanins in wheat grain. In Agriculture (Poľnohospodárstvo), vol. 58, no. 2, pp. 50‒56. DOI: 10.2478/v10207-012-0006-710.2478/v10207-012-0006-7

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Agriculturede Gruyter

Published: Oct 1, 2017

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