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The impact of short‐term UV irradiation on grains of sensitive and tolerant cereal genotypes studied by EPR
Author(s) -
Kurdziel Magdalena,
Filek Maria,
Łabanowska Maria
Publication year - 2018
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.8753
Subject(s) - radical , irradiation , chemistry , reactive oxygen species , lipid peroxidation , photochemistry , oxidative stress , electron paramagnetic resonance , oxygen , biomolecule , biophysics , biochemistry , biology , organic chemistry , physics , nuclear magnetic resonance , nuclear physics
BACKGROUND UV irradiation has ionisation character and leads to the generation of reactive oxygen species (ROS). The destructive character of ROS was observed among others during interaction of cereal grains with ozone and was caused by changes in structures of biomolecules leading to the formation of stable organic radicals. That effect was more evident for stress sensitive genotypes. In this study we investigated the influence of UV irradiation on cereal grains originating from genotypes with different tolerance to oxidative stress. RESULTS Grains and their parts (endosperm, embryo and seed coat) of barley, wheat and oat were subjected to short‐term UV irradiation. It was found that UV caused the appearance of various kinds of reactive species (O 2 −• , H 2 O 2 ) and stable radicals (semiquinone, phenoxyl and carbon‐centred). Simultaneously, lipid peroxidation occurred and the organic structure of Mn(II) and Fe(III) complexes become disturbed. CONCLUSIONS UV irradiation causes damage of main biochemical structures of plant tissues, the effect is more significant in sensitive genotypes. In comparison with ozone treatment, UV irradiation leads to stronger destruction of biomolecules in grains and their parts. It is caused by the high energy of UV light, facilitating easier breakage of molecular bonds in biochemical compounds. © 2017 Society of Chemical Industry