Table 5.
Germplasm-wide variations in total phenylpropanoid constituents in staple cereals.
| Germplasm (no.) | Variation in total phenols | References |
|---|---|---|
| Barley (Hordeum vulgare L.) | ||
| Landraces (37) | 0.70–1.95 mg gallic acid equivalents (GAE) g−1 dry weight (DW) | Abidi et al., 2015 |
| Hulled and hull-less (11) | 0.06–0.14 mg GAE g−1 extract | Mahmoudi et al., 2015 |
| Colored grains (18) | 5.04–13.94; 7.97–14.12; 4.15–14.33; 8.20–8.94 mg g−1 GAE DW in black, blue, yellow, and mixed grain color, respectively | Abdel-Aal et al., 2012 |
| Two- and six-rows, hulled and hulless normal and waxy grains (6) | 171–554 mg g−1 DW | Gamel and Abdel-Aal, 2012 |
| Hulled and hulless cultivars (12) | 4.81–6.76 mg GAE g−1 DW | Holtekjølen et al., 2011 |
| Hulled and hulless cultivars (10) | 0.25–0.67 mg g−1 DW$ | Andersson et al., 2008 |
| Cultivars (10) | 0.25–0.49 mg GAE g−1 DW | Dvořáková et al., 2008 |
| Black, blue, purple grains (127) | 0.19–0.40 mg GAE g−1 DW; unhulled (0.27 g−1) > hulled (0.21 mg g−1); blue and purple (0.27 mg g−1)> black (0.21 mg g−1) | Kim et al., 2007 |
| Maize (Zea mays L.) | ||
| Blue-grain (7) | 10.10–13.47 mg GAE g−1 DW | Urias-Lugo et al., 2015 |
| Waxy (49) | 0.005–0.012 mg GAE g−1 DW | Harakotr et al., 2015 |
| Landrace populations (33) | 1.32–2.62 mg of GAE g−1 DW | González-Muñoz et al., 2013 |
| Inbred and landraces (10) | 5.23–10.53mg GAE g−1 DW | Žilić et al., 2012 |
| Red and blue colored grains (9) | 3.11–8.18 mg GAE g−1 DW | Montilla et al., 2011 |
| Waxy and normal yellow grains (4) | 0.23–3.88 mg GAE g−1 DW | Hu and Xu, 2011 |
| Colored and white grains (18) | 1.70–3.40 mg GAE g−1 DW | Lopez-Martinez et al., 2009 |
| Rice (Oryza sativa L.) | ||
| Diverse accessions (20) | 0.40–5.62 and 0.44–6.62 mg GAE g−1 DW in two seasons | Shao et al., 2014a |
| Black, red, and white grains (3) | 0.31–1.57 mg GAE g−1 DW | Shao et al., 2014b |
| Black and white grains (15) | 0.15–0.37 mg g−1 DW; greater variation in total soluble phenolics in black (0.17–0.37 mg g−1) than white (0.15–0.17 mg g−1) grains | Park et al., 2012 |
| Black, red, and white grains (6) | 1.40–11.87 mg GAE g−1 DW | Bordiga et al., 2014 |
| Cultivars with pigmented and non-pigmented grains (11) | 0.001–0.014 mg GAE g−1 bran; higher phenols in pigmented than non-pigmented; greater phenols in black-colored indica than black-colored japonica | Huang and Ng, 2012 |
| Black and red grains (13) | Black grains: 3.37–6.65 mg g−1 FAE DW; Red grains: 0.79–6.91 mg g−1 FAE DW | Sompong et al., 2011 |
| Black grains (12) | 23.65–73.67 mg GAE g−1 DW | Zhang et al., 2010 |
| Colored and white grains (21) | 1.07–4.25 mg FAE g−1 DW | de Mira et al., 2009 |
| Wild (11) | 2.47–4.07 mg FAE g−1 DW | Qiu et al., 2009 |
| White, red and black grains (481) | 1.08–1.24 mg GAE g−1 DW; black grains (10.56 mg) > red (4.70 mg) > white (1.52 mg) | Shen et al., 2009 |
| Rye (Secale cereale L.) | ||
| Cultivars (10) | 0.49–1.08 mg g−1 DW$ | Nyström et al., 2008 |
| Sorghum (Sorghum bicolor (L.) Conrad Moench) | ||
| Colored and white grains (381) | 2–14 mg GAE g−1 DW; proanthocyanidins high in brown while 3-deoxyanthocyanidins in red grains | Rhodes et al., 2014 |
| Colored and white grains (287) | 1–38 mg GAE g−1 DW; accessions with pigmented seeds had higher phenols | Dykes et al., 2014 |
| Lines and hybrids with black grains (8) | 5–20 mg GAE g−1 DW | Dykes et al., 2013 |
| Wheat (Triticum aestivum L.) | ||
| Black, purple, and white grains (4) | 0.51–0.66 mg GAE g−1 DW | Li et al., 2015 |
| Cultivars (23) | 2.90–5.65 mg GAE g−1 bran DW | Narwal et al., 2014 |
| Spelt (6) | 0.51–1.26 mg GAE g−1 DW | Gawlik-Dziki et al., 2012 |
| Hard and soft Canadian wheat cultivars (21) | Soluble and bound phenols, respectively, ranged from 0.11–0.15 and 0.80–1.07 mg g−1 DW | Ragaee et al., 2012 |
| Colored grains (13) | 120–177 mg FAE 100 g−1 DW; purple and blue grains had greater phenolic than red-grains | Eticha et al., 2011 |
| Market class (51) | 3.41–6.70 mg g−1 GAE DW | Verma et al., 2008 |
| Spring and winter wheat, spelt, durum, einkorn, emmer (175) | durum, spring, and winter wheat (0.61–0.70 mg FAE g−1); emmer (0.78 mg g−1)>einkorn (0.61 mg g−1)>Spelt (0.57 mg g−1); 2–3.6-fold variation within each group; winter wheat had greater variability (0.33–1.17 mg g−1) | Li et al., 2008 |
Original data on phenylpropanoid constituents given in papers cited here were converted and presented into mg g-1 dry weight.
$
total anthocyanin (not the anthocyanin compounds) value was given in the original literature.