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dc.contributor.authorBaranzelli, Juliapt_BR
dc.contributor.authorSomacal, Sabrinapt_BR
dc.contributor.authorMonteiro, Camila Sant’Annapt_BR
dc.contributor.authorMello, Renius de Oliveirapt_BR
dc.contributor.authorRodrigues, Eliseupt_BR
dc.contributor.authorPrestes, Osmar Damianpt_BR
dc.contributor.authorLópez-Ruiz, Rosaliapt_BR
dc.contributor.authorFrenich, Antonia Garridopt_BR
dc.contributor.authorRomero-González, Robertopt_BR
dc.contributor.authorMiranda, Martha Z. dept_BR
dc.contributor.authorEmanuelli, Tatianapt_BR
dc.date.accessioned2023-07-19T03:39:14Zpt_BR
dc.date.issued2023pt_BR
dc.identifier.issn1420-3049pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/262348pt_BR
dc.description.abstractPre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to increase the bioavailability of some nutrients. It was investigated whether wheat cultivars bearing distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in terms of the changes in phytochemical compounds during germination. Using LC-Q-TOF-MS, higher contents of benzoxazinoids and flavonoids were found in the hard cultivar than in the soft one. Free phytochemicals, mainly benzoxazinoids, increased during germination in both cultivars. Before germination, soft and hard cultivars had a similar profile of matrix-bound phytochemicals, but during germination, these compounds have been shown to decrease only in the hard-texture cultivar, due to decreased levels of phenolic acids (trans-ferulic acid) and flavonoids (apigenin) that were bound to the cell wall through ester-type bonds. These findings confirm the hypothesis that hard and soft wheat cultivars have distinct behavior during germination concerning the changes in phytochemical compounds, namely the matrix-bound compounds. In addition, germination has been shown to remarkably increase the content of benzoxazinoids and the antioxidant capacity, which could bring a health-beneficial appeal for pre-harvested sprouted grains.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofMolecules. Basel, Suíça. Vol. 28, no. 2 (2023), 721, 19 p.pt_BR
dc.rightsOpen Accessen
dc.subjectCerealpt_BR
dc.subjectCerealen
dc.subjectGerminaçãopt_BR
dc.subjectPre-harvest sproutingen
dc.subjectBioactive compoundsen
dc.subjectPré-colheitapt_BR
dc.subjectCompostos bioativospt_BR
dc.titleGrain germination changes the profile of phenolic compounds and benzoxazinoids in wheat : a study on hard and soft cultivarspt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001169695pt_BR
dc.type.originEstrangeiropt_BR


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