Effects of Genotype and Environment on the Content and Composition of Phytochemicals and Dietary Fiber Components in Rye in the HEALTHGRAIN Diversity Screen
2010
Shewry, Peter | Piironen, Vieno | Lampi, Anna-Maija | Edelmann, Minnamari | Kariluoto, Susanna | Nurmi, Tanja | Fernandez-Orozco, Rebecca | Andersson, Annica | Fras, Anna | Boros, Danuta | Gebruers, Kurt | Dornez, Emmie | Courtin, Christophe | Delcour, Jan | Ravel, Catherine | Charmet, Gilles | Rakszegi, Mariann | Bedo, Zoltan | Ward, Jane | Department of Plant Science ; Rothamsted Research ; Biotechnology and Biological Sciences Research Council (BBSRC)-Biotechnology and Biological Sciences Research Council (BBSRC) | Department of Food and Environmental Sciences | Swedish University of Agricultural Sciences (SLU) | Laboratory of Quality Evaluation of Plant Materials ; Plant Breeding and Acclimatization Institute | Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) ; Catholic University of Leuven = Katholieke Universiteit Leuven (KU Leuven) | Génétique Diversité et Ecophysiologie des Céréales (GDEC) ; Institut National de la Recherche Agronomique (INRA)-Université Blaise Pascal - Clermont-Ferrand 2 (UBP) | Agricultural Institute [Budapest] (ATK MGI) ; Centre for Agricultural Research [Budapest] (ATK) ; Hungarian Academy of Sciences (MTA)-Hungarian Academy of Sciences (MTA)
The effects of genotype and environment on the content of bioactive components in rye were determined with four varieties being grown on one site for three years and on three additional sites in the third year and a fourth variety being included in all trials except year 1. Clear differences were observed in the extent to which the contents of dietary fiber components (arabinoxylan, β-glucan, total dietary fiber) and phytochemicals (folates, alkylresorcinols, sterols, tocols, phenolic acids) varied between varieties and between the same varieties grown in different sites (United Kingdom, France, Hungary, Poland) and years (2005−2007 in Hungary), with sterols being the most stable and phenolic acids the least. However, no single variety could be selected as having the highest overall level of bioactive components or as being more stable in comparison across environments.
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