Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production
Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three differ...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/162562 |
| _version_ | 1855543046784942080 |
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| author | Wenfei Tian Xue Gong Ibba, Maria Itria Velu, Govindan Shuanghe Cao Jindong Liu Zhonghu He |
| author_browse | Ibba, Maria Itria Jindong Liu Shuanghe Cao Velu, Govindan Wenfei Tian Xue Gong Zhonghu He |
| author_facet | Wenfei Tian Xue Gong Ibba, Maria Itria Velu, Govindan Shuanghe Cao Jindong Liu Zhonghu He |
| author_sort | Wenfei Tian |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products. |
| format | Journal Article |
| id | CGSpace162562 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1625622025-10-26T12:51:05Z Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production Wenfei Tian Xue Gong Ibba, Maria Itria Velu, Govindan Shuanghe Cao Jindong Liu Zhonghu He germplasm ferulic acid functional foods phytochemicals yield potential wheat food production Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products. 2024-03 2024-11-21T20:11:25Z 2024-11-21T20:11:25Z Journal Article https://hdl.handle.net/10568/162562 en Open Access application/pdf Elsevier Tian, W., Gong, X., Ibba, M. I., Velu, G., Cao, S., Liu, J., & He, Z. (2024). Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production. LWT - Food Science and Technology, 195, 115829. https://doi.org/10.1016/j.lwt.2024.115829 |
| spellingShingle | germplasm ferulic acid functional foods phytochemicals yield potential wheat food production Wenfei Tian Xue Gong Ibba, Maria Itria Velu, Govindan Shuanghe Cao Jindong Liu Zhonghu He Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title | Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title_full | Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title_fullStr | Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title_full_unstemmed | Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title_short | Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production |
| title_sort | variation of the ferulic acid concentration and kernel weight in cimmyt bread wheat germplasm and selection of lines for functional food production |
| topic | germplasm ferulic acid functional foods phytochemicals yield potential wheat food production |
| url | https://hdl.handle.net/10568/162562 |
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