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Tocotrienols and Tocopherols in Colored-Grain Wheat, Tritordeum and Barley

Tocotrienols and Tocopherols in Colored-Grain Wheat, Tritordeum and Barley

Jaromír Lachman, Alena Hejtmánková, Matyáš Orsák, Marek Popov, Petr Martinek

Food Chem. 2018 Feb 1;240:725-735.

PMID: 28946335

Abstract:

Colored-grain spring and winter wheat, spring tritordeum and barley (blue aleurone, purple pericarp, and yellow endosperm) from the harvests 2014 and 2015 were evaluated for tocol contents by HPLC-FD. Higher content of total tocols was found in spring wheat varieties compared with winter varieties. Four tocols (β-tocotrienol, α-tocotrienol, β-tocopherol, and α-tocopherol) were identified in wheat and tritordeum varieties. Dominant tocols in purple- and blue-grained wheat and yellow-grained tritordeum were α-tocopherol and β-tocotrienol, whereas spring barley varieties differed from wheat and tritordeum by high α-tocotrienol content. Tocol content was significantly affected by genotype and in a lesser extent in some varieties and lines also by rainfall and temperatures during crop year. Higher rainfall and lower temperatures caused in most varieties higher tocol contents. Purple- and blue-grained wheat lines with higher tocol, anthocyanin and phenolic acids with health benefits may be useful for breeding new varieties.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP490233	β-Tocotrienol		490-23-3	Price

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