Phenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grass

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dc.authorid0000-0001-5245-6294en_US
dc.authorid0000-0002-4538-0815en_US
dc.authorid0000-0003-3460-7575en_US
dc.contributor.authorKarakaş, Fatma Pehlivan
dc.contributor.authorKeskin, Çisem Nildem
dc.contributor.authorAğıl, Ferdi
dc.contributor.authorZencirci, Nusret
dc.date.accessioned2023-11-13T07:33:40Z
dc.date.available2023-11-13T07:33:40Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.descriptionThis work was financially supported by the Bolu Abant Izzet Baysal University Research Foundation (Project No: 2019.03.01.1423) . The author would like to thank Alper Karakas Lab-oratuvary for laboratuvary equipment supports in Department of Biology, Bolu Abant Izzet Baysal University, Turkey. The author also would like to thank METU Central Laboratory, Molecular Biology-Bio-technology Research and Development Center, Mass Spectroscopy Laboratory, Ankara, Turkey for LC-ESI-MS/MS analysis.en_US
dc.description.abstractWheat has been a primary food source in human and animal nutrition in many parts of the world since ancient times. The objective of the present study was to evaluate phenolic acid composition (p-coumaric acid, caffeic acid, trans-ferulic acid, and sinapic acid) and antioxidant potentials (total phenol and flavonoid contents, and free radical scavenging activity) in both grain and grass of einkorn (Triticum monococcum spp. monococcum; Cv. IZA), emmer (T. dicoccum ssp. dicoccum Schrank.) population, durum (T. durum Desf.; Cv. Kunduru-1149), and bread wheat (T. aestivum L.; Cv. Kira , c-66). The amount of phenolic acids in grain and two weeks old grass obtained from 4 different wheat species was detected by LC-ESI-MS/MS analysis. The p- coumaric acid was the most abundant compouns in all tested grasses, while trans-ferulic acid were the most abundant compounds in all tested grains. It was determined that einkorn (IZA) had the highest amount of p- coumaric acid (1.360 mu g/g dw) and trans-ferulic acid (0.490 mu g/g dw) among the grasses, while the highest p-coumaric acid (0.770 mu g/g dw) and trans-ferulic acid (3.400 mu g/g dw) were found in bread wheat (Kira , c-66) among the grains. The highest total phenolic content was obtained from grain (90.12 mg/g dw) and grass (99.24 mg/g dw) of durum wheat (Kunduru-1149). The the highest total flavonoid content was found in both grain (141.58 mg/g dw) and grass (179.50 mg/g dw) of einkorn (IZA). Grains of emmer (2.68 mu g/mL) and grasses of einkorn wheat (2.98 mu g/mL) had the strongest antioxidant activity with the lowest IC50 (con-centration inhibiting 50% of DPPH) values. Einkorn, an ancestral wheat species with 14 chromosomes, has higher phenolic molecules, total flavonoid content and antioxidant potential than modern wheat species such as durum wheat with 28 chromosomes and bread wheat with 42 chromosomes. Wheatgrass of IZA (ein-korn) is thought to have the potential as a functional food/beverage in the future with its higher amounts of phenolic molecules and strong natural immune booster antioxidant activity.(C) 2022 SAAB. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University Research Foundation [2019.03.01.1423]; METU Central Laboratory, Molecular Biology-Bio-technology Research and Development Centeren_US
dc.identifier.citationKarakas, F. P., Keskin, C. N., Agil, F., & Zencirci, N. (2022). Phenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grass. South African Journal of Botany, 149, 407-415.en_US
dc.identifier.doi10.1016/j.sajb.2022.06.022
dc.identifier.endpage415en_US
dc.identifier.issn0254-6299
dc.identifier.issn1727-9321
dc.identifier.scopus2-s2.0-85132846171en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage407en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.sajb.2022.06.022
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11828
dc.identifier.volume149en_US
dc.identifier.wosWOS:000827840100002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarakaş, Fatma Pehlivan
dc.institutionauthorKeskin, Çisem Nildem
dc.institutionauthorAğıl, Ferdi
dc.institutionauthorZencirci, Nusret
dc.language.isoenen_US
dc.publisherElseiveren_US
dc.relation.ispartofSouth African Journal of Botanyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrainen_US
dc.subjectGrassIZA(einkorn)en_US
dc.subjectp-Coumaricaciden_US
dc.subjectIn-Vitroen_US
dc.subjectAcid Profilesen_US
dc.subjectSproutsen_US
dc.titlePhenolic composition and antioxidant potential in Turkish einkorn, emmer, durum, and bread wheat grain and grassen_US
dc.typeArticleen_US

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