Dencić, Srbislav

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  • Dencić, Srbislav (1)
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Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

Branković, Gordana; Šurlan, Gordana; Dragičević, Vesna; Dodig, Dejan; Žilić, Slađana; Zorić, Miroslav; Dencić, Srbislav; Knežević, Desimir

(Inst Investigaciones Agropecuarias, Chillan, 2015)

TY  - JOUR
AU  - Branković, Gordana
AU  - Šurlan, Gordana
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Žilić, Slađana
AU  - Zorić, Miroslav
AU  - Dencić, Srbislav
AU  - Knežević, Desimir
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/589
AB  - Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.
PB  - Inst Investigaciones Agropecuarias, Chillan
T2  - Chilean Journal of Agricultural Research
T1  - Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
VL  - 75
IS  - 2
SP  - 139
EP  - 146
DO  - 10.4067/S0718-58392015000200001
ER  - 
@article{
author = "Branković, Gordana and Šurlan, Gordana and Dragičević, Vesna and Dodig, Dejan and Žilić, Slađana and Zorić, Miroslav and Dencić, Srbislav and Knežević, Desimir",
year = "2015",
url = "http://rik.mrizp.rs/handle/123456789/589",
abstract = "Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.",
publisher = "Inst Investigaciones Agropecuarias, Chillan",
journal = "Chilean Journal of Agricultural Research",
title = "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate",
volume = "75",
number = "2",
pages = "139-146",
doi = "10.4067/S0718-58392015000200001"
}
Branković, G., Šurlan, G., Dragičević, V., Dodig, D., Žilić, S., Zorić, M., Dencić, S.,& Knežević, D. (2015). Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate.
Chilean Journal of Agricultural Research
Inst Investigaciones Agropecuarias, Chillan., 75(2), 139-146.
https://doi.org/10.4067/S0718-58392015000200001
Branković G, Šurlan G, Dragičević V, Dodig D, Žilić S, Zorić M, Dencić S, Knežević D. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. Chilean Journal of Agricultural Research. 2015;75(2):139-146
Branković Gordana, Šurlan Gordana, Dragičević Vesna, Dodig Dejan, Žilić Slađana, Zorić Miroslav, Dencić Srbislav, Knežević Desimir, "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate" Chilean Journal of Agricultural Research, 75, no. 2 (2015):139-146,
https://doi.org/10.4067/S0718-58392015000200001 .
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