TY  - JA
AU  - Wenfei Tian
AU  - Xue Gong
AU  -  Ibba,M.I.
AU  - Velu,G.
AU  - Shuanghe Cao
AU  - Jindong Liu
AU  - He Zhonghu
TI  - Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production
SN  - 0023-6438
PY  - 2024///
CY  - United States of America
PB  - Academic Press Inc.
KW  - Centro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT)
KW  - AGROVOC
KW  - Germplasm
KW  - Ferulic acid
KW  - Functional foods
KW  - Phytochemicals
KW  - Yield potential
KW  - Wheat
KW  - Food production
N1  - Peer review; Open Access
N2  - Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products
UR  - https://hdl.handle.net/10883/23058
DO  - https://doi.org/10.1016/j.lwt.2024.115829
T2  - LWT - Food Science and Technology
ER  -