Variability in free and total ferulic acid content in spring barley caryopses.

Abstract

Varietal differences in free ferulic acid contents were determined in spring barley caryopses. The highest content of free ferulic acid on two years' average (2007 and 2008) was found in the variety Sebastian (15.68 mg.kg-1) differing statistically significantly from all the other varieties under study. The highest total ferulic acid content on two years' average was recorded in the varieties Jersey (984.10 mg.kg-1) and Tolar (973.02 mg.kg-1) and differing thus statistically significantly from some of the varieties in the set. Years of growing also affected free and total ferulic acid contents significantly. In 2007 content of free ferulic acid on average of the set of varieties was statistically significantly higher (14.06 mg.kg-1) compared to 2008 (10.88 mg.kg-1). On the contrary, significantly higher level of total ferulic acid on the average of the set was determined in 2008 (972.98 mg.kg-1) versus 2007 (822.21 mg.kg-1). These findings could be due to different temperature and moisture conditions of the growing years and interactions of these conditions AND varieties. We can conclude that free and total ferulic acid contents were statistically significantly affected by varieties, weather conditions in the individual years of growing and interactions between these factors.Varietal differences in free ferulic acid contents were determined in spring barley caryopses. The highest content of free ferulic acid on two years' average (2007 and 2008) was found in the variety Sebastian (15.68 mg.kg-1) differing statistically significantly from all the other varieties under study. The highest total ferulic acid content on two years' average was recorded in the varieties Jersey (984.10 mg.kg-1) and Tolar (973.02 mg.kg-1) and differing thus statistically significantly from some of the varieties in the set. Years of growing also affected free and total ferulic acid contents significantly. In 2007 content of free ferulic acid on average of the set of varieties was statistically significantly higher (14.06 mg.kg-1) compared to 2008 (10.88 mg.kg-1). On the contrary, significantly higher level of total ferulic acid on the average of the set was determined in 2008 (972.98 mg.kg-1) versus 2007 (822.21 mg.kg-1). These findings could be due to different temperature and moisture conditions of the growing years and interactions of these conditions AND varieties. We can conclude that free and total ferulic acid contents were statistically significantly affected by varieties, weather conditions in the individual years of growing and interactions between these factors.

Keywords

• antioxidant
• phenolic acids
• varieties
• free and total ferulic acid