Comparison of total phenolic content and antioxidant capacity of mycorrhizal-colonized spring wheat (Triticum aestivum L.) genotypes.


Yi, D., Schwinghamer, T., Dalpé, Y., Abdel-Aal, E-S.M., Singh, J., Wang, X.L., and Khanizadeh, S. (2016). "Comparison of total phenolic content and antioxidant capacity of mycorrhizal-colonized spring wheat (Triticum aestivum L.) genotypes.", Journal of Food, Agriculture & Environment (JFAE), 14(2), pp. 59-64.


Wheat (Triticum aestivum L.) is one of the world’s most valuable crops, not only as a diet component but also as a source of dietary antioxidants. It is well known that wheat inoculated with mycorrhizal strains usually has a higher yield and stronger tolerance to stresses. However, information on the effect of mycorrhizal inoculation on the antioxidant capacity of wheat grains is scarce. The objective of this study was therefore to investigate and compare the total phenolic content (TPC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) scavenging capacity of grains from four selected spring wheat varieties under colonization by four different mycorrhizal strains. Data were analyzed using PROC GLIMMIX (Generalized Linear Mixed Models) of the SAS software package. The results demonstrated that the coloured wheat, 13NQW1265, had the strongest DPPH scavenging capacity and the highest TPC in grains among all selected wheat genotypes, whereas the wheat variety Snowbird had a lower antioxidant capacity. A comparison between wheat colonized by mycorrhizal strains and non-inoculated wheat controls illustrated that the application of mycorrhizae had no significant effects on TPC in most wheat varieties; the exceptions were FL62R1 wheat inoculated with the commercial product Myke (Rhizophagus irregularis), which unexpectedly showed a negative effect, and 13NQW1265 wheat inoculated with Funneliformis mosseae, which increased TPC. As expected, a significant positive correlation was found between DPPH scavenging capacity and TPC, the main contributor to antioxidant capacity. The results suggest that mycorrhizal colonization could increase antioxidant compounds in wheat subject to wheat variety and mycorrhizal strain.

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