The effect of genotype, environment and genotype by environment interactions on the antioxidants' quantity and capacity of Durum wheat whole flour

Abstract

Experimentation was carried out on the experimental fields of the Institute of Plant Breeding and Genetic Resources (ELGO DEMETER), in Thessaloniki, Greece. 22 durum wheat cultivars had been cultivated under different environments/ cultivation parameters. The effect of genotype, environment, and genotype by environment interaction on total phenolic compounds content, total antioxidant activity (ABTS, DPPH, FRAP), and total Flavonoid content was studied. The highest TPC, ABTS and Flavonoid values were found in cv. Pigreco 56.2 mg GAE/100 g, 65.6 mg TE/100 g and 19.7 mg CATE/100 g ppm respectively. For DPPH the highest value was observed in cv. Marco Aurelio (19.8mg TE/100 g) and. for FRAP, the highest value was observed in Grecale (146.7 mg TE/100 g). From the Environments, Sindos, a late cultivated field, showed the highest potential almost for all antioxidant properties due to the specific soil and climate conditions in the region but also due to the cultivation conditions. The results of the impacts of Genotype (G), Environment (E), and Genotype by Environment interaction (GEI) indicated the dominance of the Environment (E>G>GEI) for total phenolic content, antioxidant activity (ABTS, DPPH, FRAP), and flavonoid content. This research could lead and pave the way for further investigation on the antioxidant properties of durum wheat and provide beneficial information in order to use those properties in foodstuffs and find a way for a potential increase every year.