A study of some biochemical parameters in relation to oat glume colour | Štúdium vybraných biochemických parametrov vo vzťahu k farbe plevy ovsa siateho
2008
Čertík, M., Slovak University of Technology, Bratislava (Slovak Republic) | Havrlentová, M., Slovak University of Technology, Bratislava (Slovak Republic) | Ješko, D., Slovak University of Technology, Bratislava (Slovak Republic) | Bieliková, M., Slovak University of Technology, Bratislava (Slovak Republic) | Hozlár, P., Slovak University of Technology, Bratislava (Slovak Republic) | Kraic, J., Slovak University of Technology, Bratislava (Slovak Republic)
Cereal products have a positive effect on human health. The beneficial effects of oat products are primarily ascribed to their soluble dietary fibre compound, D-glucan, and to the optimal composition of fatty acids. Consequently, the breeders work on producing lines containing a high content of these substances. In our work, proteins, D-glucan, lipids, and fatty acids (C16:0, C18:0, C18:1, C18:2, and C18:3) content was analysed in 63 genotypes of oat with a different colour of the glume (white, yellow, black). No statistically important correlation was observed between the monitored parameters. However, oat genotypes with the black colour of the glume account for significantly lower values for both standard deviations and variation coefficients in the content of monitored biochemical parameters. It indicates a markedly stable biosynthetic mechanism of the studied metabolites in the black oat varieties. Between the analysed parameters a low correlation was observed in relation to the glume colour. The highest correlation coefficient (0.888) was observed between the content of D-glucan and the index of fatty acid unsaturation in the black oat. The oat genotypes Arnold, Dagny, Neklan, Pendek, Poncho, and Unisignum with the highest level (more than 4.0%) of D-glucan can be used in our breeding programmes as donors of health beneficial compound and in the food industry as a potential material by preparation of functional foods.
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