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dc.contributor.author
Podio, Natalia Soledad
dc.contributor.author
Baroni, María Verónica
dc.contributor.author
Wunderlin, Daniel Alberto
dc.date.available
2018-06-19T17:47:37Z
dc.date.issued
2017-03
dc.identifier.citation
Podio, Natalia Soledad; Baroni, María Verónica; Wunderlin, Daniel Alberto; Relation between polyphenol profile and antioxidant capacity of different Argentinean wheat varieties. A boosted regression trees study; Elsevier; Food Chemistry; 232; 3-2017; 79-88
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/49336
dc.description.abstract
We report the polyphenol profile and antioxidant capacity (AC) of 12 Argentinean wheat varieties from different regions. The polyphenol profile was studied by HPLC–MS. The AC was measured by TEAC and FRAP. Twenty-five polyphenols were identified. ACA 315 and KLEIN GUERRERO varieties showed the highest content of polyphenols, whereas BIOINTA 3004, KLEIN CAPRICORNIO and LE 2330 showed the lowest one. ACA 315 presented the highest AC, while BIOINTA 3004 and KLEIN CAPRICORNIO showed the lowest one. Boosted Regression Trees (BRT) analyses helped finding significant correlations between AC and polyphenol profile, being hydroxybenzoic acid diglucoside, tryptophan, chrysoeriol-6,8-di-C-pentoside and isomers 4, 5, 9 and 12 of diferulic acids key compounds to explain the observed AC. To our knowledge, this is the first report on the interaction between the environment and wheat genotypes evaluated by BRT, showing how the whole polyphenol profile can explain the AC in wheat.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Antioxidant Capacity
dc.subject
Chemometrics
dc.subject
Correlation
dc.subject
Phenolic Profile
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Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Relation between polyphenol profile and antioxidant capacity of different Argentinean wheat varieties. A boosted regression trees study
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-13T14:56:48Z
dc.journal.volume
232
dc.journal.pagination
79-88
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Podio, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814617303345
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2017.02.123
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