Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties
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ORIGINAL ARTICLE
Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties Amardeep Singh Virdi1 • Narpinder Singh1 • Kirat Khushwinder Bains1 Amritpal Kaur1
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Revised: 8 September 2020 / Accepted: 15 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effect of photoperiod durations (16 h light:8 h dark vs 22 h light:2 h dark) and different doses (0.5x and 1x) of Murashige and Skoog medium on the yield and antioxidant characteristics of wheatgrass from hard, medium-hard and soft wheat varieties were analyzed. The average wheatgrass height and wheatgrass yield increased in MS media both under normal photoperiod as well as in water under prolonged photoperiod. An increase in total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of wheatgrass in different strengths of MS media under normal photoperiod was observed. Whereas, increase in protein content, chlorophyll (Chl) a, Chl b, total Chl, average TPC, DPPH inhibition and FRAP values were observed for wheatgrass of different varieties grown in water under prolonged photoperiod. The accumulation of polypeptides (PPs) of 92 kDa, 33 kDa, 23 kDa, 14 kDa, 12 kDa, and 10 kDa for wheatgrass shoot powder of different varieties was affected by strength of MS media and duration of photoperiod. On the contrary, wheatgrass juice powder showed major changes in the accumulation of PPs 33 kDa and 23 kDa PPs under varied strength of MS media and prolonged photoperiod. Keywords Wheatgrass Murashige and skoog medium Photoperiod Speed-breeding Hard Medium-hard and soft indian wheat
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04805-8) contains supplementary material, which is available to authorized users. & Narpinder Singh [email protected] 1
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
Introduction Wheat (Triticum aestivum) is an important staple food of India and a wider segment of the population of the Asian sub-continent consumes processed wheat in various forms. Many studies have put forward that the consumption of whole wheat or whole grain shows a protective effect against chronic diseases (Aydos et al. 2011). While its germination results in the biosynthesis of vitamins, phenolics, and antioxidants (Kulkarni et al. 2006). Chlorophyll is the key active component in wheatgrass, which is claimed to have a role in the inhibition of the metabolic activity of carcinogens (Aydos et al. 2011). Chlorophyll comprises about 70% of the total chemical constituents of the wheatgrass juice. A derivative of chlorophyll that is chlorophyllin was shown to have a protective effect on mitochondria against oxidative damage (Kamat et al. 2000). Wheatgrass juice powder showed higher levels of glutamic acid, histidine, threonine, citrulline, arginine, gamma-aminobutyric acid (GABA) and leucine than that of pulse juice powder (Ghumman et al. 2017). Wheatgr
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