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

Author

Listed:
  • 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)

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.

Suggested Citation

  • František Hnilička & Alena Hejtmánková & Matyáš Orsák & Helena Hniličková, 2017. "Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(2), pages 143-148.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:391-2016-cjfs
    DOI: 10.17221/391/2016-CJFS
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    References listed on IDEAS

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    1. Dana Gabrovská & Ivana Paulíčková & Eva Mašková & Vlasta Fiedlerová & Kateřina Kocurová & Jiřina Průchová & Jan Strohalm & Milan Houška, 2005. "Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(6), pages 246-250.
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