کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186185 963427 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Phytic acid and Fe and Zn concentration in lentil (Lens culinaris L.) seeds is influenced by temperature during seed filling period
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Phytic acid and Fe and Zn concentration in lentil (Lens culinaris L.) seeds is influenced by temperature during seed filling period
چکیده انگلیسی

Phytic acid (PA), found in cereal and legume staple foods, is considered an antinutrient for iron (Fe) and zinc (Zn). Amongst numerous factors, temperature has a substantial effect on PA synthesis in seeds of legumes. PA, Fe, and Zn concentrations were determined for mature seeds of eleven lentil genotypes grown under simulated long term temperature regimes representative of Saskatoon, Canada (decreasing temperatures) and Lucknow, India (increasing temperatures). PA and Zn concentrations in lentil seeds were significantly higher in the rising temperature regime (8.8 mg/g and 69 mg/kg, respectively) than in the decreasing temperature regime (6.7 mg/g and 61 mg/kg, respectively). Fe concentrations followed the same trend (116 vs. 113 mg/kg). The cooler temperatures of temperate summers might be an important factor in the production of seeds with lower PA concentrations. These results are relevant to the development of biofortification strategies aimed at lowering the PA content in staple crops.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 122, Issue 1, 1 September 2010, Pages 254–259
نویسندگان
, , , ,