Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

František Hnilička, Alena Hejtmánková, Matyáš Orsák and Helena Hniličková
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František Hnilička: Department of Botany and Plant Physiology and
Alena Hejtmánková: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Matyáš Orsák: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Helena Hniličková: Department of Botany and Plant Physiology and

Czech Journal of Food Sciences, 2017, vol. 35, issue 2, 143-148

Abstract: The content of saccharides and lipids in wheat seeds from both conventional and organic agriculture was determined based on the length of germination (0, 2, or 5 days) and germination temperature (10 and 22°C). The content of saccharides was determined by HPLC, and the total lipid content was detected by Soxhlet extraction in the course of germination. While the non-germinated seeds had the highest content of glucose (6.95 mg/g) and fructose (4.37 mg/g), in conventionally grown seeds sucrose (5.03 mg/g) and maltose (3.62 mg/g) were at the highest level. In organically and conventionally produced seeds the contents of fructose, glucose, and maltose increased due to germination. While the content of lipids increased in the seeds from organic production on the second day from 0.46 g/10 g to 0.51 g/10 g (at 10°C) and 0.64 g/10 g (at 22°C). Differences in the content of saccharides and lipids between seeds from organic and conventional agriculture were not unequivocally confirmed.

Keywords: grain; winter wheat; organic farming; content of lipids; content of carbohydrates (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:391-2016-cjfs

DOI: 10.17221/391/2016-CJFS

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