ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
TARGETED METABOLOMIC STUDY TO DISCRIMINATE ARGENTINEAN WHEAT VARIETIES
Autor/es:
WUNDERLIN D.A.; BARONI M.V.; PODIO N
Lugar:
Rosario
Reunión:
Simposio; Latina American Metabolomic Profiling Symposium; 2016
Resumen:
Targeted metabolomics areimportant for assessing the behavior of a specific group of compounds in thesample under determined conditions. In this context, the study of polyphenolshas gained much attention because they have the ability to prevent oxidativestress. The aim of this study was to evaluate the polyphenol profile of 12Argentinean wheat varieties (ACA 303, ACA 315, ACA 320, ACA 903 B, BAGUETTEPREMIUM 11, BIOINTA 3004, BUCK 75 ANIVERSARIO, CRONOX, KLEIN CAPRICORNIO, KLEINGUERRERO KLEIN YARARÁ and LE 2330) from different regions in 2 seeding years. Polyphenolextraction was performed in two fractions (free fraction-FF and bound fraction-BF)and the polyphenol profile was studied by HPLC-DAD-ESI-QTOF. Twenty-fivecompounds were identified in wheat extracts: Eleven of them were identified inthe FF, while 14 compounds were identified in the BF. Hydroxybenzoic acidderivative compounds, tryptophan (included because it contributes to the totalpolyphenol values), flavones, p-coumaroyl-feruloylputrescine,trans-ferulic acid and 3 dimers offerulic acid (isomers 3, 4 and 6) were found in FF of wheat extracts. The mostabundant compound in this fraction was hydroxybenzoic acid glucoside and BUCK75 ANIVERSARIO variety showed significantly highest values (P < 0.05) of this compound, while theother varieties did not show significant differences between them. With respectto the BF of wheat extracts, p-coumaricacid; trans-ferulic acid; cis-ferulic acid and 8 dimers and 1trimer of ferulic acid (DFAs and TFA, respectively) were identified. The maincompound quantificated in BF was trans-ferulicacid, followed by isomer 9 of DFA. Both compounds showed significantdifferences (P < 0.05) betweenwheat varieties. To assess whether the profile of polyphenols is able todifferentiate between varieties of wheat, principal component analysis (PCA)was applied taking into account the 25 compounds identified. PCA model wasobtained using four principal components (PCs), which explained 84% of thevariability found in the analyzed data. PC 1 explained 49.4% of the variabilityfound among different wheat varieties studied, while CP 2 explained 14.5% ofit. DFAs from BF were the largest contributors to the CP1 allowingdifferentiate both ACA 315 and KLEIN CAPRICORNIO varieties from both LE 2330and BIOINTA 3004 varieties. Furthermore, 2-hydroxy-3-O-β-D-glucopyranosylbenzoicacid,  followed by compounds ferulic acidderivative, p-coumaroyl-feruloylputrescine,hydroxybenzoic acid glucoside, 6-C-glucosyl-8-C-arabinosyl-apigenin, trans-ferulic acid, cis-ferulic acid and chrysoeriol-6,8-di-C-pentoside explained thevariability found in the PC 2, which allowed separate BAGUETTE PREMIUM 11variety from CRONOX. This analysis shows that the polyphenol profile depends ofthe wheat variety studied, being the ferulic acid derivatives (DFAs, cis and trans-ferulic acids), hydroxybenzoic acids (2-hydroxy-3-O-β-D-glucopyranosylbenzoicacid and hydroxybenzoic acid glucoside) and flavones (chrysoeriol-6,8-di-C-pentosideand 6-C-glucosyl-8-C-arabinosyl-apigenin) the most important compounds fortheir differentiation.