Variability and Heritability of Grain Extracts in Spring and Winter Wheat Grown in South Dakota
2013
Karki, David | Glover, Karl D. | Fahey, Jeff | Halaweish, Fathi T. | Ibrahim, Amir M. H.
Consumer health awareness has recently favored food products thought to aid in disease prevention. Wheat (Triticum aestivum L.) produces phenolic compounds shown to play an inhibitory role on several diseases. Value may be added to wheat if phenolic compounds were consistently produced to the extent that diseases could be mitigated through consumption of more wheat products. Our objectives were to determine whether genotypes differed significantly in phenolic compound concentrations when grown over diverse South Dakota production environments and to determine heritability estimates for each compound. Total phenolic content, antioxidant activity, and total orthorphenolic content values were collected from spring wheat genotypes grown at five South Dakota locations in 2008 and 2009 and winter wheat genotypes grown at three locations in 2006 and 2007. Phenolic compounds were more variable among spring wheat genotypes, and heritability estimates were moderate. It appears that focused breeding efforts could successfully increase wheat phenolic compound levels.
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