Phenolics in the bran of waxy wheat and triticale lines

Ramakanth S. Jonnala, Sibel Irmak, Finlay MacRitchie, Scott R. Bean

Research output: Contribution to journalArticlepeer-review

32 Scopus citations


The present study was designed to determine total phenolic acid contents (TPC) and compositions of bran from newly developed near-isogenic waxy wheat and triticale translocation lines. Two waxy wheat sets, Svevo (durum) and N11 (bread wheat), consisting of partial and waxy null lines and four sets of triticales (GDS7, Trim, Rhino and Rigel) having translocations at 1A.1D and 1R.1D with high molecular weight glutenin subunits (HMW-GS) 5 + 10 and 2 + 12 were investigated. Similar to non-waxy wheat, ferulic acid was the predominant phenolic acid found in waxy wheats analyzed. Two other major phenolics include p-coumaric and vanillic acids followed by lesser quantities of syringic acid. Waxy lines had higher TPC than the parent line in the N11 set, whereas the Svevo set showed the opposite trend. TPC of waxy bread wheats were correlated with amylose fractions in which the order was complete waxy < double waxy nulls < single waxy nulls. Lines with HMW-GS 2 + 12 have lower TPC than other lines in each group of triticales, except the Trim set. TPC was negatively correlated (r = -0.41; p > 0.1) with bran yields in triticale lines studied, indicating that variation in phenolics was not only due to bran yields but also to genotypic differences.

Original languageEnglish (US)
Pages (from-to)509-515
Number of pages7
JournalJournal of Cereal Science
Issue number3
StatePublished - Nov 2010

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biochemistry


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