Premium
Effects of different depth of grain colour on antioxidant capacity during water imbibition in wheat ( Triticum aestivum L.)
Author(s) -
Shin Oon Ha,
Kim Dae Yeon,
Seo Yong Weon
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8102
Subject(s) - imbibition , phytochemical , germination , antioxidant , catalase , glutathione reductase , chemistry , anthocyanin , glutathione , peroxidase , food science , horticulture , botany , biology , glutathione peroxidase , enzyme , biochemistry
Abstract BACKGROUND The importance of the effect of phytochemical accumulation in wheat grain on grain physiology has been recognised. In this study, we tracked phytochemical concentration in the seed coat of purple wheat during the water‐imbibition phase and also hypothesised that the speed of germination was only relevant to its initial phytochemical concentration. RESULTS The results indicate that the speed of germination was significantly reduced in the darker grain groups within the purple wheat. Total phenol content was slightly increased in all groups compared to their initial state, but the levels of other phytochemicals varied among groups. It is revealed that anthocyanin was significantly degraded during the water imbibition stage. Also, the activities of peroxidase, ascorbate peroxidase, catalase, glutathione S ‐transferase, glutathione reductase, and glutathione peroxidase in each grain colour group did not correlated with germination speed. Overall antioxidant activity was reduced as imbibition progressed in each group. Generally, darker grain groups showed higher total antioxidant activities than did lighter grain groups. CONCLUSION These findings suggested that the reduced activity of reactive oxygen species, as controlled by internal antioxidant enzymes and phytochemicals, related with germination speed during the water imbibition stage in grains with greater depth of purple colouring. © 2016 Society of Chemical Industry