Individual phenolic compounds of different triticale varieties cultivated in the Republic of Moldova

Abstract

Triticale is the first cereal obtained from artificial hybridization between tetraploid wheat (Triticum aestivum) and rye (Secale cereale). The aim of this research was to determine the individual profile of phenolic compounds in different varieties of triticale grains (Ingen 33, Ingen 35, Ingen 40, Ingen 54, Ingen 93, Costel and Fanica). The phenolic acids were determined using a Shimadzu high-performance liquid chromatograph (Kyoto, Japan) with a diode array detector coupled with a DAD detector. The extraction of the phenolic acids was performed at three different temperatures: 20, 40 and 60 °C. Individual polyphenol content of triticale varieties was identified as follows: 4-hydroxybenzoic acid, vanillic acid, caffeic acid, chlorogenic acid, p-coumaric acid, and rosmarinic acid. The effect of the increasing of the extraction temperature on individual polyphenol compounds was also determined. The highest content of 4-hydroxybenzoic acid, vanillic acid, caffeic acid and p-coumaric acid was determined at a temperature of 60 °C in Ingen 35, Ingen 93, Costel and Ingen33 respectively. In the case of chlorogenic acid, in the Ingen 35 variety, at extraction temperatures of 40 and 60 °C the content of this acid was the same. And for rosmarinic acid, the Costel variety had the highest content of phenolic acid extracted at a temperature of 60 °C. Moreover, in some varieties such as Fanica, Ingen 33, and Ingen 54, some of the phenolic compounds were not detected at low extraction temperature. By thermal energy increase, the cellular structure of triticale is disrupted, which enhances the permeability of the cell membrane and facilitates the release of secondary metabolites, such as polyphenols. Thus, the positive effect of temperature on the extraction of polyphenolic compounds from triticale flour has demonstrated.