Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/508
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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.advisorMylonas, Ioannis-
dc.contributor.authorMelios, Stergios-
dc.date.accessioned2022-11-18T13:14:52Z-
dc.date.available2022-11-18T13:14:52Z-
dc.date.issued2022-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/508-
dc.identifier.urihttps://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=26957en_US
dc.descriptionIncludes bibliographical references, illustrations, graphs.en_US
dc.descriptionBSc in Food Science and Technologyen_US
dc.description.abstractIn the present study 16 durum wheat genotypes cultivated under different crop management systems and regions were analyzed for the effect of genotype, environment, and genotype by environment interaction, to the total phenolic compounds content, the total antioxidant capacity (ABTS, DPPH), and the ferric reducing/antioxidant power (FRAP). The protein, moisture, and vitreous-kernel (only for one environment) percentages were also determined for possible correlations with the antioxidants capacity to be examined. Environment, Genotype, and Genotype by Environment had all significant influences on the TPC of DUW as well as the TAC of them. The mean amounts of TPC, ABTS, DPPH, and FRAP were 48.8229 mg TE/100 g dw, 121,3440 mg TE/100 g dw, 23.0093 mg TE/100 g dw, and 74.6993 mg TE/100 g dw respectively. For TPC, ABTS, and FRAP Late-Cultivation-N possessed the lowest values while at the top were Late-Cultivation and Sindos environment, which was a repetition of Late-Cultivation in another region. Organic environment was very stable among the measurements being always in the middle. The effects of Genotype (G), Environment (E), and Genotype by Environment interaction (G*E) were E>G>G*E for TPC, DPPH, and FRAP and E>G*E>G for ABTS indicating the supremacy of the Environment to the result. The results presented are of great importance, as it is the first time that the effects of so many environments on the total phenolic compounds and the total antioxidant activity were studied especially with such a focus on the crop management.en_US
dc.formatSpiral bindingen_US
dc.format.extent37 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectDurum wheaten_US
dc.subjectAntioxidantsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectABTSen_US
dc.subjectDPPHen_US
dc.subjectFRAPen_US
dc.subjectEnvironmenten_US
dc.subjectGenotypeen_US
dc.subjectGenotype by environmenten_US
dc.subjectOrganicen_US
dc.subjectNitrogenen_US
dc.subjectWhole wheat flouren_US
dc.subjectWhole branen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshBioactive compoundsen_US
dc.subject.lcshAntioxidantsen_US
dc.subject.lcshWheaten_US
dc.subject.otherPerrotis College - Dissertations - 2022en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleThe effect of genotype, environment and genotype by environment interactions on the antioxidants' quantity and capacity of Durum wheat whole flouren_US
dc.typeDissertationen_US
local.description.statusNot publisheden_US
local.repositoryDAPLen_US
Appears in Collections:Dissertations

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