The Effects Of Genotype, Environment And Their Interaction On The Bioactive Substances And Antioxidant Properties Of Different Wheat Varieties In Sichuan Province

Wheat (Triticum aestrvumLinn) is one of China’s three major staple food, its planting locations are extensive from north to south, and from plain to the mountains. In our country, the wheat is widely used in wheaten food processing spaces. Flour can be made noodles, steamed bread, bread, biscuits and other foods; Wheat also can brew beer, alcohol or biofuels after fermentation. Wheat plays an important role in daily life, therefore it is great significance to the study the quality of wheat. The nutritional quality of wheat researches mainly focused on protein, starch quality and processing quality, such as biscuits, noodles, bread. However, the study on bioactive compounds, antioxidative activity and phytic of wheat is very limited so far.Seven locations representative climatic and ecological condition were choose for analysis purposes.28 wheat varieties were planted for two consecutive years at the seven locations. This phytic acid content, total phenol content, ABTS .+clearance rate, DPPH free radical clearance rate, superoxide anion and hydroxyl free radical clearance rate were tested in this study for analyze the impact of wheat genotype, environment and their interactions effects on these wheat bioactive substances and antioxidant properties.The main results were as follows:1. The two years results of variance analysis of the bioactive substances and antioxidant properties of wheat in 7 locations showed that the phytic acid content, total phenolic content, and the ABTS+, DPPH and hydroxyl radical scavenging abilities of wheat were mainly affected by growing environment. The oxygen radical scavenging ability was mainly controlled by interaction of genotype and environment.2. The two years results of correlation analysis of the bioactive substances and antioxidant properties of wheat in 7 locations showed that phytic acid content in the wheat, total phenol content, ABTS·+radical scavenging ability, DPPH radical scavenging ability, superoxide anion radical scavenging ability, hydroxyl radical scavenging ability had high correlation with accumulated temperature, sunshine time, highest temperature and minimum temperature during the growth period.3. The bioactive substances and antioxidant properties in wheat seeds had consistency with the whole growth period. The bioactive substances of wheat or precursor substances mainly generated in the vegetative growth of wheat, and transported to the grain in grain development period.4. Among the 28 wheat varieties, the phytic acid content, total phenolic content and antioxidant properties of Shumai 969, Shumai 51, Yumai 1, Chuanmai 104 had better stable ability. Mianmai 227 had the lowest phytic acid content in 28 wheat varieties and it can be used for feed.5. In seven locations, Hanyuan had lower phytic acid content and higher antioxidant properties, so Hanyuan can be a production base.