Variation in phenol content in grains of wheat (Triticum spp.) in relation to phenol colour reaction Phenol content and phenol colour test in wheat varieties and wild species

Abstract

For a long time, phenol colour reaction on grains has piqued researchers' curiosity all around the world. It began with observations on grains in connection to the chemicals employed and the various processes used. It has also covered numerous researchable topics such as inheritance, species distribution, molecular mechanisms governing metabolic pathways, and so on. The most important implication of research on phenol colour reaction on grains, particularly cereal grains, has been the assurance of product quality. Hexaploid (Triticum aestivum L.) and durum (T. turgidum spp. durum [Desf.] Husn.) wheat products include colour as an important quality feature. Browning caused by polyphenol oxidase activity (PPO) must be reduced or eliminated if wheat quality is to be improved. So, to identify different cultivated varieties with low phenol colouration and subsequently low  phenol content in various stages of growth and maturity since its induction after flowering, this study was undertaken  . Different wild genomes were also studied to identify the potential donor for phenolic activity in grains. Results indicated that  phenol colour was induced post fertilization and phenol content increased with intensity of colouration. Generally, wild species showed higher phenolic activity than that in cultivated varieties.