Aging, Free Radicals, and Antioxidants in Wheat Seeds
Free radical oxidative attack is considered a major cause of disruption and deteriorative changes observed in aged seeds. Antioxidant defense mechanisms may remove potentially damaging molecular species, and carotenoids may act as radical scavengers. The content of lutein, the major carotenoid in wh...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1333-1339 |
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| container_end_page | 1339 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 47 |
| creator | Pinzino, Calogero Capocchi, Antonella Galleschi, Luciano Saviozzi, Franco Nanni, Barbara Zandomeneghi, Maurizio |
| description | Free radical oxidative attack is considered a major cause of disruption and deteriorative changes observed in aged seeds. Antioxidant defense mechanisms may remove potentially damaging molecular species, and carotenoids may act as radical scavengers. The content of lutein, the major carotenoid in wheat seeds, was determined in the flours. It showed a rapid decrease during seed aging. In addition, the content of free radicals in glutens made from flours of wheat seeds after long-term storage was studied. The concentration of radicals appeared to be age dependent, because the highest content of radicals was detected between 13 and 15 years of aging over 36 years of storage. Specific spin labeling of the sulfhydryl groups of gluten proteins enabled comparative EPR studies of the rigidity of the protein chains. A progressive stiffening of polymeric gluten with seed storage was found. Keywords: Wheat seeds; seed aging; free radicals; EPR; carotenoids; lutein |
| doi_str_mv | 10.1021/jf980876d |
| format | Article |
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Antioxidant defense mechanisms may remove potentially damaging molecular species, and carotenoids may act as radical scavengers. The content of lutein, the major carotenoid in wheat seeds, was determined in the flours. It showed a rapid decrease during seed aging. In addition, the content of free radicals in glutens made from flours of wheat seeds after long-term storage was studied. The concentration of radicals appeared to be age dependent, because the highest content of radicals was detected between 13 and 15 years of aging over 36 years of storage. Specific spin labeling of the sulfhydryl groups of gluten proteins enabled comparative EPR studies of the rigidity of the protein chains. A progressive stiffening of polymeric gluten with seed storage was found. Keywords: Wheat seeds; seed aging; free radicals; EPR; carotenoids; lutein</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf980876d</identifier><identifier>PMID: 10563976</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Agronomy. Soil science and plant productions ; Antioxidants - analysis ; Biological and medical sciences ; Carotenoids - analysis ; chemical constituents of plants ; defense mechanisms ; electron paramagnetic resonance spectroscopy ; Flour - analysis ; free radicals ; Free Radicals - analysis ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; germination capacity ; germination rate ; Glutens - chemistry ; imides ; long term seed aging ; lutein ; Lutein - analysis ; n-[3-(2,2,5,5,-tetramethyl-1-pyrrolidinyloxyl)]maleimide ; oxidation ; seed aging ; seed germination ; seeds ; Seeds - chemistry ; Seeds and other planting stocks ; sulfhydryl groups ; Triticum - chemistry ; Triticum aestivum ; wheat flour ; wheat gluten</subject><ispartof>Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1333-1339</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a402t-9e9332d5d181aa773b2fe04026951a1959550b0d369593880b14de09dbe0021c3</citedby><cites>FETCH-LOGICAL-a402t-9e9332d5d181aa773b2fe04026951a1959550b0d369593880b14de09dbe0021c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf980876d$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf980876d$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1915826$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10563976$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pinzino, Calogero</creatorcontrib><creatorcontrib>Capocchi, Antonella</creatorcontrib><creatorcontrib>Galleschi, Luciano</creatorcontrib><creatorcontrib>Saviozzi, Franco</creatorcontrib><creatorcontrib>Nanni, Barbara</creatorcontrib><creatorcontrib>Zandomeneghi, Maurizio</creatorcontrib><title>Aging, Free Radicals, and Antioxidants in Wheat Seeds</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Free radical oxidative attack is considered a major cause of disruption and deteriorative changes observed in aged seeds. Antioxidant defense mechanisms may remove potentially damaging molecular species, and carotenoids may act as radical scavengers. The content of lutein, the major carotenoid in wheat seeds, was determined in the flours. It showed a rapid decrease during seed aging. In addition, the content of free radicals in glutens made from flours of wheat seeds after long-term storage was studied. The concentration of radicals appeared to be age dependent, because the highest content of radicals was detected between 13 and 15 years of aging over 36 years of storage. Specific spin labeling of the sulfhydryl groups of gluten proteins enabled comparative EPR studies of the rigidity of the protein chains. A progressive stiffening of polymeric gluten with seed storage was found. Keywords: Wheat seeds; seed aging; free radicals; EPR; carotenoids; lutein</description><subject>Agronomy. Soil science and plant productions</subject><subject>Antioxidants - analysis</subject><subject>Biological and medical sciences</subject><subject>Carotenoids - analysis</subject><subject>chemical constituents of plants</subject><subject>defense mechanisms</subject><subject>electron paramagnetic resonance spectroscopy</subject><subject>Flour - analysis</subject><subject>free radicals</subject><subject>Free Radicals - analysis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>germination capacity</subject><subject>germination rate</subject><subject>Glutens - chemistry</subject><subject>imides</subject><subject>long term seed aging</subject><subject>lutein</subject><subject>Lutein - analysis</subject><subject>n-[3-(2,2,5,5,-tetramethyl-1-pyrrolidinyloxyl)]maleimide</subject><subject>oxidation</subject><subject>seed aging</subject><subject>seed germination</subject><subject>seeds</subject><subject>Seeds - chemistry</subject><subject>Seeds and other planting stocks</subject><subject>sulfhydryl groups</subject><subject>Triticum - chemistry</subject><subject>Triticum aestivum</subject><subject>wheat flour</subject><subject>wheat gluten</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0FFv0zAUBWALMbFu8MAfgDwwpEkL3GvXsf1YVetAmgCtGzxaN7FTXNpk2Kk0_v1cpRo88GRZ59ORfRh7jfABgePHdWs0aFW5Z2yCkkMpEfVzNoEcllpWeMxOUloDgJYKXrBjBFkJo6oJk7NV6FYXxSJ6X9yQCw1t0kVBnStm3RD6h-CoG1IRuuLHT09DsfTepZfsqM3Ovzqcp-xucXk7_1Ref736PJ9dlzQFPpTGGyG4kw41Eiklat56yFFlJBIaaaSEGpzIdyO0hhqnzoNxtd8_vRGn7P3Yex_73zufBrsNqfGbDXW-3yVbGa6mgJDh-Qib2KcUfWvvY9hS_GMR7H4j-7RRtm8Opbt6690_chwlg3cHQCnP0UbqmpD-OoNS8z0rRxbS4B-eYoq_bKWEkvb229LewJX-slDf7Tz7t6Nvqbe0irnybskBBXAjeAUii7NRUJPsut_FLo_7nx88AnsBjpE</recordid><startdate>19990401</startdate><enddate>19990401</enddate><creator>Pinzino, Calogero</creator><creator>Capocchi, Antonella</creator><creator>Galleschi, Luciano</creator><creator>Saviozzi, Franco</creator><creator>Nanni, Barbara</creator><creator>Zandomeneghi, Maurizio</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990401</creationdate><title>Aging, Free Radicals, and Antioxidants in Wheat Seeds</title><author>Pinzino, Calogero ; Capocchi, Antonella ; Galleschi, Luciano ; Saviozzi, Franco ; Nanni, Barbara ; Zandomeneghi, Maurizio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a402t-9e9332d5d181aa773b2fe04026951a1959550b0d369593880b14de09dbe0021c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Antioxidants - analysis</topic><topic>Biological and medical sciences</topic><topic>Carotenoids - analysis</topic><topic>chemical constituents of plants</topic><topic>defense mechanisms</topic><topic>electron paramagnetic resonance spectroscopy</topic><topic>Flour - analysis</topic><topic>free radicals</topic><topic>Free Radicals - analysis</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetics and breeding of economic plants</topic><topic>germination capacity</topic><topic>germination rate</topic><topic>Glutens - chemistry</topic><topic>imides</topic><topic>long term seed aging</topic><topic>lutein</topic><topic>Lutein - analysis</topic><topic>n-[3-(2,2,5,5,-tetramethyl-1-pyrrolidinyloxyl)]maleimide</topic><topic>oxidation</topic><topic>seed aging</topic><topic>seed germination</topic><topic>seeds</topic><topic>Seeds - chemistry</topic><topic>Seeds and other planting stocks</topic><topic>sulfhydryl groups</topic><topic>Triticum - chemistry</topic><topic>Triticum aestivum</topic><topic>wheat flour</topic><topic>wheat gluten</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pinzino, Calogero</creatorcontrib><creatorcontrib>Capocchi, Antonella</creatorcontrib><creatorcontrib>Galleschi, Luciano</creatorcontrib><creatorcontrib>Saviozzi, Franco</creatorcontrib><creatorcontrib>Nanni, Barbara</creatorcontrib><creatorcontrib>Zandomeneghi, Maurizio</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pinzino, Calogero</au><au>Capocchi, Antonella</au><au>Galleschi, Luciano</au><au>Saviozzi, Franco</au><au>Nanni, Barbara</au><au>Zandomeneghi, Maurizio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aging, Free Radicals, and Antioxidants in Wheat Seeds</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-04-01</date><risdate>1999</risdate><volume>47</volume><issue>4</issue><spage>1333</spage><epage>1339</epage><pages>1333-1339</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Free radical oxidative attack is considered a major cause of disruption and deteriorative changes observed in aged seeds. Antioxidant defense mechanisms may remove potentially damaging molecular species, and carotenoids may act as radical scavengers. The content of lutein, the major carotenoid in wheat seeds, was determined in the flours. It showed a rapid decrease during seed aging. In addition, the content of free radicals in glutens made from flours of wheat seeds after long-term storage was studied. The concentration of radicals appeared to be age dependent, because the highest content of radicals was detected between 13 and 15 years of aging over 36 years of storage. Specific spin labeling of the sulfhydryl groups of gluten proteins enabled comparative EPR studies of the rigidity of the protein chains. A progressive stiffening of polymeric gluten with seed storage was found. Keywords: Wheat seeds; seed aging; free radicals; EPR; carotenoids; lutein</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10563976</pmid><doi>10.1021/jf980876d</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1333-1339 |
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| subjects | Agronomy. Soil science and plant productions Antioxidants - analysis Biological and medical sciences Carotenoids - analysis chemical constituents of plants defense mechanisms electron paramagnetic resonance spectroscopy Flour - analysis free radicals Free Radicals - analysis Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants germination capacity germination rate Glutens - chemistry imides long term seed aging lutein Lutein - analysis n-[3-(2,2,5,5,-tetramethyl-1-pyrrolidinyloxyl)]maleimide oxidation seed aging seed germination seeds Seeds - chemistry Seeds and other planting stocks sulfhydryl groups Triticum - chemistry Triticum aestivum wheat flour wheat gluten |
| title | Aging, Free Radicals, and Antioxidants in Wheat Seeds |
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