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Acta Agronomica Sinica ›› 2022, Vol. 48 ›› Issue (3): 704-715.doi: 10.3724/SP.J.1006.2022.11007

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Distribution of phenolic compounds and antioxidant activities in layered grinding wheat flour and the regulation effect of nitrogen fertilizer application

FENG Jian-Chao1(), XU Bei-Ming1, JIANG Xue-Li1, HU Hai-Zhou1, MA Ying1, WANG Chen-Yang1,2, WANG Yong-Hua1, MA Dong-Yun1,2,*()   

  1. 1National Engineering Research Center for Wheat/Agronomy College of Henan Agricultural University, Zhengzhou 450046, Henan, China
    2National Key Laboratory of Wheat and Maize Crop Science/Henan Agricultural University, Zhengzhou 450046, Henan, China
  • Received:2021-01-13 Accepted:2021-06-16 Online:2021-07-22 Published:2021-07-22
  • Contact: MA Dong-Yun E-mail:fjc000@163.com;xmzxmdy@126.com
  • Supported by:
    National Key Research and Development Program of China(2016YFD0300404);Science and Technology Project of Henan Province(152102110067)

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Abstract:

Clarifying the distribution of phenolic compounds in layered grinding wheat flour and its response to nitrogen fertilizer application would provide useful information for wheat quality improvement and high-quality cultivation. Two wheat cultivars, purple wheat (Jizi 439) and white wheat (Xinhuamai 818), were planted with two nitrogen application rate (HN, N 210 kg hm-2; LN, N 105 kg hm-2) in Zhengzhou and Yuanyang experimental sites during growing period in 2019 and 2020. The mature grains were ground into five milling fractionations (LY1, LY2 LY3, LY4, and LY5) from the bran layer to the endospermic layer by layered grinding, and the total phenolic content (TPC), the total flavonoids content (TFC), and the anthocyanin content (AC), and their antioxidant activity were determined. The results showed that the TPC, TFC, AC, and antioxidant activity (TEAC, FRAP) in free phenols and conjugated phenols extracts decreased from the outer layer flour fractionation to the inner layer flour fractionation. The purple wheat, named as Jizi 439, had a higher antioxidant content and antioxidant activity than white wheat (Xinhuamai 818), but the difference between the two cultivars displayed a decreasing trend from the bran layer flour fractionation to endosperm layer flour fractionation. The TPC, TFC, and AC of LY1 to LY3 flour fractionation increased with the increase of nitrogen fertilizer application except for TPC of LY1 in Yuanyang. However, the contents of total phenolics and total flavonoids of LY4 to LY5 flour fractionation had a weak response to nitrogen fertilizer application. The content of ferulic acid accounted for more than 93% of the TPC in wheat grains and had a higher value under low nitrogen condition. In conclusion, purple wheat had higher antioxidant substances such as phenolics than white wheat, and the difference between purple wheat and white wheat decreased with the deepening of grinding degree. The content and activity of antioxidants in the outer layer flour fractionation were significantly responsive to nitrogen regulation, and the content increased with the increase of nitrogen.

Key words: wheat, layered grinding wheat flour, antioxidant substance, phenolic acid, nitrogen fertilizer

Fig. 1

Variation of precipitation and monthly mean temperature in 2019 and 2020"

Fig. 2

Grain shape of Jizimai 439 after layer-by-layer grinding LY1: 100%-90%; LY2: 90%-70%; LY3: 70%-50%; LY4: 50%- 30%; LY5: 30%-0."

Fig. 3

Total phenol content in wheat grain flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210 N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. LY1: 100%-90%; LY2: 90%-70%; LY3: 70%-50%; LY4: 50%-30%; LY5: 30%-0; WG: whole grain flour."

Fig. 4

Total flavonoids content in wheat grain flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. Treatments are the same as those given in Fig. 3."

Fig. 5

Anthocyanin content in wheat grain flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. Treatments are the same as those given in Fig. 3."

Fig. 6

TEAC value of flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210 N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. Treatments are the same as those given in Fig. 3."

Fig. 7

FRAP value of flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210 N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. Treatments are the same as those given in Fig. 3."

Table 1

Effects of nitrogen fertilizer on phenolic acid components contents of wheat grain (μg g-1)"

地点
Site		 酚类
Phenols		 品种
Cultivar		 处理
Treatment		 香草酸
Vanilic
acid		 咖啡酸
Caffeic
acid		 丁香酸
Syringic
acid		 对香豆酸
p-Coumaric
acid		 阿魏酸
Ferulic
acid		 总酚酸
Total phenolic
acid
郑州
Zhengzhou		 游离酚
Free phenol		 鑫华麦818
Xinhua 818		 N105 1.81 f 0.18 d 0.16 f 2.37 e 0.48 d 4.99 e
N210 2.72 e 0.23 d 0.26 e 0.17 f 0.46 d 3.83 e
冀紫439
Jizi 439		 N105 2.78 e 0.38 d 0.33 d 2.25 e 1.49 d 7.22 e
N210 2.65 e 0.64 cd 0.27 e 0.05 f 0.75 d 4.35 e
结合酚
Bound phenol		 鑫华麦818
Xinhua 818		 N105 8.81 c 2.44 a 1.34 c 14.61 a 440.45 bc 467.65 c
N210 5.58 d 1.07 bc 1.97 a 11.38 c 433.60 c 453.59 d
冀紫439
Jizi 439		 N105 15.96 a 1.59 b 1.54 b 12.84 b 517.85 a 549.77 a
N210 10.30 b 2.31 a 1.92 a 10.13 d 455.89 b 480.54 b
原阳
Yuanyang		 游离酚
Free phenol		 鑫华麦818
Xinhua 818		 N105 2.23 f 0.155 e 0.22 e 0.63 de 1.16 e 4.39 e
N210 2.35 f 0.20 e 0.31 d 0.43 de 1.16 e 4.45 e
冀紫439
Jizi 439		 N105 3.05 e 0.82 d 0.39 d 1.11 d 0.94 e 6.30 e
N210 3.71 d 0.64 d 0.21 e 0.14 e 0.86 e 5.55 e
结合酚
Bound phenol		 鑫华麦818
Xinhua 818		 N105 6.18 b 2.42 b 1.74 c 9.57 b 383.27 c 403.18 c
N210 4.14 d 1.96 c 1.78 c 8.31 c 339.56 d 355.75 d
冀紫439
Jizi 439		 N105 15.54 a 2.27 bc 1.81 b 11.85 a 533.25 a 564.73 a
N210 15.42 a 2.82 a 1.98 a 11.92 a 503.03 b 535.17 b

Fig. 8

DPPH value of flour with different grinding degrees XH-N105, XH-N210, JZ-N105, and JZ-N210 represent Xinhua 818 under 105 N hm-2, Xinhua 818 under 210 N hm-2, Jizi 439 under 105 N hm-2, and Jizi 439 under 210 N hm-2 treatment, respectively. Different lowercase letters above the column indicate significant difference at P < 0.05 between different varieties and treatments among the same layer. Treatments are the same as those given in Fig. 3."

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