Article
Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour.
Food chemistry - 1 May 2013
Lv Junli, Lu Yingjian, Niu Yuge, Whent Monica, Ramadan Mohamed Fawzy, Costa Jose, Yu Liangli Lucy
Abstract excerpt
The effect of genotype (G), growing environment (E), and their interaction (G×E) on the antioxidant properties and chemical compositions were investigated using the flour samples of 10 wheat varieties grown in four different locations in Maryland. Lutein content of wheat flour ranged from 0.10 to 0.69 μg/g, and α-tocopherol ranged from 0.12 to 0.83 μg/g. Total carotenoids were primarily affected by E (45.7%),...
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