Evaluation of the effects of some benzimidazole derivatives on germination parameters of wheat varieties

This study aims to investigate the effect of some benzimidazole derivatives on the germination parameters of bread and durum wheat varieties. These derivatives contain both unsubstituted and substituted benzimidazole structures to determine the effect of the substituents on germination. Three different durum wheat varieties (Çeşit-1252, Eminbey, and Kızıltan-91) and three different bread wheat varieties (Demir 2000, Bayraktar 2000, and Tosunbey) were used in the study. First, 1H-benzimidazole (1) and 5-nitro-1H-benzimidazole (2) compounds were used to synthesize dinitro compounds (5,6-dnitro-1H-benzimidazole (3), 5,6-dinitro-2-methyl-1H-benzimidazole (4)) in order to investigate the effects of wheat on germination characteristics. Subsequently, these compounds were each reduced to nitroamine compounds (2-methyl-5-nitro-1H-benzimidazole-6-amine (5), 5-nitro-1H-benzimidazole-6-amine (6)). Azo dyes (1-[(5-nitro-1H-benzimidazol-6-yl) diazenyl]naphthalene-2-ol (7), 1-[(2-methyl-5-nitro-1H-benzimidazol-6-yl)diazenyl]naphthalene-2-ol (8)) and Schiff base compound (2-[(2-methyl-5-nitro-1H-benzimidazol-6-yl)imino]methyl}phenol (9)) were synthesized from nitroamine compounds. Wheat samples whose germination parameters were to be investigated were treated with benzimidazole derivatives synthesized at a concentration of 10-6 M. Germination rates, coleoptile lengths, and root lengths of wheat varieties were measured on the 8th day of germination. The obtained results demonstrated that the efficiency of the benzimidazole compounds varied depending on the wheat varieties and germination parameters. 5-nitro-1H-benzimidazole-6-amine (6) had the greatest effect on germination rate while 1H-benzimidazole (1) had the greatest effect on root and coleoptile lengths in all varieties

Investigation of Relationships Between Bread Volume and Some Quality Parameters in Common Wheat (Triticum aestivum L.) Genotypes

Bu çalışmada; 2010-2011 ürün yılında 6 lokasyonda yetiştirilen 9 denemeden elde edilen ekmeklik buğday genotipinde, ekmek hacmi ile bazı kalite parametreleri arasındaki ilişkiler incelenmiştir. Araştırmada; hektolitre ve bin tane ağırlığı, tane sertliği, un verimi, Zeleny ve beklemeli Zeleny sedimentasyon değerleri, protein oranı, alveograf (W, P, L, G), farinograf (stabilite, yumuşama derecesi, su absorbsiyonu) ve glutograf parametreleri, yaş gluten, kuru gluten, gluten indeks, düşme sayısı, ekmek hacmi ve ağırlığı değerleri belirlenmiş, ekmek hacmi ile diğer parametreler arasındaki korelasyonlar incelenmiştir. Çalışma sonucunda ekmek hacmi ile yaş ve kuru gluten miktarı, Zeleny ve beklemeli Zeleny sedimentasyon değeri, tane protein oranı, ekmek ağırlığı ve alveograf parametreleri (W, G, L) ile pozitif korelasyon (p<0.01) değerleri elde edilirken, hektolitre ağırlığı, bin tane ağırlığı ve un veririmi ile negatif (p<0.01) korelasyon değerleri belirlenmiştir. Ayrıca, ekmek hacmi ile önemli korelasyon katsayısına sahip kalite parametreleri ve ekmek hacmi arasındaki regresyon da incelenmiş ve en yüksek belirtme katsayısına (R2) sahip regresyon eşitlikleri kuru ve yaş gluten parametrelerinden elde edilmiştir.In this study, the relationship between bread volume and some quality parameters of bread wheat genotypes belonging to 9 trials grown in 6 locations in 2010-2011 growing season were investigated. In the study, hardness, test and thousand kernel weights, flour yield, Zeleny and modified Zeleny sedimentation, protein content, alveograph (W, P, L, G) and farinograph (stability, softening degree, water absorption) parameters, wet and dry glutens, gluten index, falling number, bread volume and weight values were determined and correlations between bread volume and other parameters were investigated. According to results, positive (p<0.01) correlations between bread volume and Zeleny sedimentation, modified Zeleny sedimentation, grain protein content, alveograph parameters (W, L, G), wet gluten, dry gluten, bread weight were determined while there were negative (p<0.01) correlations between bread volume and test weight, thousand kernel weight, flour yield. Beside, regressions relationships were examined between bread volume and parameters having significant correlations with bread volume. Regression equations having the highest coefficients of determination (R2) were obtained from dry and wet gluten parameters

Investigation of the relationship between Zeleny sedimentation analysis and other quality parameters in bread wheat (Triticum aestivum L.)

Bu çalışmada, ekmeklik buğday genotiplerinde fiziksel, kimyasal ve reolojik kalite özellikleri incelenmiştir. Islahın erken kademesinde materyal miktarı yetersiz olduğu için kalitenin belirlenmesinde Zeleny sedimantasyon analizi önem kazanmaktadır. Çalışmada, Zeleny sedimantasyon değeri ile diğer kalite parametreleri arasındaki ilişki değerlendirilmiştir. 2015-2016 Yetiştirme sezonunda sulu koşullarda 4 lokasyonda kurulan denemelerden elde edilen materyal kullanılmıştır.1000 tane ağırlığı, hektolitre ağırlığı, tanede protein miktarı, un verimi, yaş gluten, kuru gluten ve gluten indeksi, alveograf parametreleri (G, P, L, P/G, P/L ve W), Zeleny sedimentasyon ve beklemeli Zeleny sedimantasyon değerleri, farinograf parametreleri (su absorbsiyonu ve yumuşama değeri) ile glutograf değerleri (stretch s, stretch BU ve relaxation BU) değerleri belirlenmiştir. Zeleny sedimantasyon değerleri ile aralarındaki korelasyonlar incelenmiştir. Araştırma sonucunda; Zeleny sedimantasyon değeri ile alveograf (G, L, P ve W), beklemeli Zeleny sedimantasyon değeri, farinograf su absorbsiyonu, tanede protein, yaş gluten ve kuru gluten değerleri (p<0,01), glutograf stretch (s) ve un verimi (p<0,05) arasında pozitif; farinograf yumuşama değeri arasında negatif (p<0,01) korelasyon değerleri elde edilmiştir. Zeleny sedimantasyon değeri ile yüksek korelasyon değerlerine sahip kalite parametreleri arasındaki regresyon incelendiğinde, en yüksek belirtme katsayısına (R2) sahip regresyon eşitlikleri alveograf enerji değeri (W), tanede protein ve kuru gluten parametrelerinden elde edilmiştir.In this research physical, chemical and rheological quality properties were examined in bread wheat genotypes. In early generation of plant breeding due to the material inadequacy, Zeleny sedimentation analyze is important in order to determine the quality. In this study, relationship between Zeleny sedimentation value and other quality parameters were investigated. Material was obtained from trials which were carried out in four locations on irrigated conditions in 2015-2016 growing season.Thousand kernel weight, test weight, grain protein content, flour yield, wet gluten, dry gluten and gluten index, alveograph parameters (G, P, L, P/G, P/L and W), Zeleny sedimentation and modified Zeleny sedimentation values, farinograph parameters (water absorption and softening degree) and glutograph values (stretch s, stretch BU and relaxation BU) were determined. Correlation coefficients between Zeleny sedimentation values and these parameters were investigated.Results showed that positive correlation coefficients were found between Zeleny sedimentation value and alveograph parameters (G, L, P and W), modified Zeleny sedimentation value, farinograph water absorption, grain protein content, wet gluten and dry gluten contents (p <0,01), glutograph stretch (s) and flour yield (p <0.05); negative correlation coefficients were obtained between Zeleny sedimentation value and farinograph softening degree (p <0,01). By examining the regressions between the Zeleny sedimentation value and the quality parameters with high correlation coefficient values, regression equations of highest determination coefficients (R2) were obtained from alveograph energy value (W), grain protein content and dry gluten parameters with the from

Effect of storage temperature on Vitamin C, total phenolics, UPLC phenolic acid profile and antioxidant capacity of eleven potato (Solanum tuberosum) varieties

Storage of potato tubers at low temperature affects their metabolism and may alter their phytochemical properties. There is a need to elucidate the changes in antioxidant compounds, activity and enzymes during storage of tubers. Eleven Indian potato varieties were evaluated for antioxidant parameters, after 0, 30, 60 and 90 days of storage at room temperature, 15 °C and 4 °C. Total phenolics (0.0786–0.1546 mg gallic acid equivalents⋅g−1 FW) and vitamin C content (0.0828–0.2416 mg⋅g−1 FW) varied among the varieties and were different with storage temperature; their levels fluctuated during storage but remained above the initial level until the last day of observation. Phenolic acid profiling by UPLC identified 12 compounds among which the most abundant was chlorogenic acid followed by gallic acid, sinapic acid and ellagic acid. Except para-coumaric acid which decreased at 4 °C, all the phenolic acids increased with storage. Caffeic acid, chlorogenic acid, protocatechuic acid and gallic acid mostly correlated with total phenolic content (r = 0.456, 0.482, 0.588 and 0.620, respectively). Antioxidant activity against both DPPH and ABTS radicals increased during the initial days of storage and then dropped to a level comparable or lower than the original value, irrespective of the storage temperature. Correlation study revealed that chlorogenic acid, gallic acid and ferulic acid mostly contributed to antioxidant activity. Activity of both antioxidant enzymes, superoxide dismutase and ascorbate peroxidase, increased initially but then decreased to values lower than the initial level and were not influenced by storage temperature. Correlation with antioxidant activity indicated that the enhancement of reactive oxygen scavenging species in cold stored tubers could result mainly from ascorbate peroxidase activity. Our results demonstrate that storage temperature adversely influences the metabolism and the content of antioxidant compounds in potato tubers, with subsequent increase on their antioxidant capacity

Relationship between alkaline water retention capacity (AWRC) and other quality parameters in some chickpea (Cicer arietinum L.) line and varieties

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world, especially in Turkey. It is quite rich in terms of complex carbohydrates, proteins, vitamins and minerals. When the quality parameters are determined, the water intake capacity has an important place in determining the quality of the chickpea. The Alkaline Water Retention Capacity (AWRC) test is also widely used for evaluation of soft wheat flours. In this study, some selected chickpea lines were analyzed for alkaline water retention capacity with sodium bicarbonate solution which is usually done with wheat flour, in legume flours. The results were evaluated in a similar way to wheat flour. The correlations between protein, size (6mm, 7mm, 8mm, 9mm) cooking time, wet weight, dry weight, swelling capacity, wet volume, dry volume, swelling index and water uptake index were investigated. The use of acidic or basic solutions in flour tests is quite common. Hydration capacity, which is an important quality parameter in bread and durum wheat, is also very important for legumes. Hydration capacity is highly correlated with the alkaline water retention capacity. It has been determined that AWRC parameters is related to other quality parameters such as swelling index, wet volume, wet weight as well as hydration capacity. The data were evaluated using JMP 7.0 statistical software (SAS Institute Inc.). There was no significant relationship between cooking time, sieve analysis, dry weight and dry volume and alkaline retention capacity. It was found positive correlation between alkaline water retention capacity data and swelling index (r=0.613 **), water intake index (r=0.616 **), wet volume (r=0.320 **), swelling capacity (r=0.459 **), hydration capacity (r=0.378 **). For protein content (r=-0.345 *) there was also found an important negative correlation. There was a very high positive correlation between wet weight and wet volume; wet weight and dry weight; wet volume and dry volume; wet volume and hydration capacity (r= 0.994**; 0.963**; 0.948**; 0.980**, respectively). In this study, it has been shown that the alkaline water retention capacity test can be successfully used in the selection of aspect for the quality of pulse breeding material

Ekmeklik buğdayda (triticum aestivum l.) zeleny sedimantasyon analizi ve diğer kalite parametreleri ile i?lişkisinin i?ncelenmesi

Bu çalışmada, ekmeklik buğday genotiplerinde fiziksel, kimyasal ve reolojik kalite özellikleri incelenmiştir. Islahın erken kademesinde materyal miktarı yetersiz olduğu için kalitenin belirlenmesinde Zeleny sedimantasyon analizi önem kazanmaktadır. Çalışmada, Zeleny sedimantasyon değeri ile diğer kalite parametreleri arasındaki ilişki değerlendirilmiştir. 2015-2016 Yetiştirme sezonunda sulu koşullarda 4 lokasyonda kurulan denemelerden elde edilen materyal kullanılmıştır.1000 tane ağırlığı, hektolitre ağırlığı, tanede protein miktarı, un verimi, yaş gluten, kuru gluten ve gluten indeksi, alveograf parametreleri (G, P, L, P/G, P/L ve W), Zeleny sedimentasyon ve beklemeli Zeleny sedimantasyon değerleri, farinograf parametreleri (su absorbsiyonu ve yumuşama değeri) ile glutograf değerleri (stretch s, stretch BU ve relaxation BU) değerleri belirlenmiştir. Zeleny sedimantasyon değerleri ile aralarındaki korelasyonlar incelenmiştir. Araştırma sonucunda; Zeleny sedimantasyon değeri ile alveograf (G, L, P ve W), beklemeli Zeleny sedimantasyon değeri, farinograf su absorbsiyonu, tanede protein, yaş gluten ve kuru gluten değerleri (p0,01), glutograf stretch (s) ve un verimi (p0,05) arasında pozitif; farinograf yumuşama değeri arasında negatif (p0,01) korelasyon değerleri elde edilmiştir. Zeleny sedimantasyon değeri ile yüksek korelasyon değerlerine sahip kalite parametreleri arasındaki regresyon incelendiğinde, en yüksek belirtme katsayısına (R2) sahip regresyon eşitlikleri alveograf enerji değeri (W), tanede protein ve kuru gluten parametrelerinden elde edilmiştir.In this research physical, chemical and rheological quality properties were examined in bread wheat genotypes. In early generation of plant breeding due to the material inadequacy, Zeleny sedimentation analyze is important in order to determine the quality. In this study, relationship between Zeleny sedimentation value and other quality parameters were investigated. Material was obtained from trials which were carried out in four locations on irrigated conditions in 2015-2016 growing season.Thousand kernel weight, test weight, grain protein content, flour yield, wet gluten, dry gluten and gluten index, alveograph parameters (G, P, L, P/G, P/L and W), Zeleny sedimentation and modified Zeleny sedimentation values, farinograph parameters (water absorption and softening degree) and glutograph values (stretch s, stretch BU and relaxation BU) were determined. Correlation coefficients between Zeleny sedimentation values and these parameters were investigated.Results showed that positive correlation coefficients were found between Zeleny sedimentation value and alveograph parameters (G, L, P and W), modified Zeleny sedimentation value, farinograph water absorption, grain protein content, wet gluten and dry gluten contents (p 0,01), glutograph stretch (s) and flour yield (p 0.05); negative correlation coefficients were obtained between Zeleny sedimentation value and farinograph softening degree (p 0,01). By examining the regressions between the Zeleny sedimentation value and the quality parameters with high correlation coefficient values, regression equations of highest determination coefficients (R2) were obtained from alveograph energy value (W), grain protein content and dry gluten parameters with the from