Genotype-dependent changes in the phenolic content of durum under water-deficit stress

Background and objectivesConsumption of whole grain cereal products, which are rich in phenolic acids, is associated with lower risk of degenerative diseases. Phenolics in plants are associated with abiotic stress adaptation due to their antioxidant activities. Free, bound, and total phenolics in the wholemeal flour of 50 durum wheat (Triticum turgidum L. ssp. durum) genotypes were examined, in addition to the water stress tolerance capacity of selected genotypes. FindingsThis study revealed significant variation, with wholemeal flour from Purple Grain having the highest total phenolic content (391.0mg gallic acid equivalent per 100g of dry weight [GAE/100g DW]). Under water-deficit stress, the stress-tolerant genotype Tamaroi had higher total phenolic content in the leaf (2880.3mg GAE/100g DW) compared to stress-sensitive genotypes EGA Bellaroi and Tjilkuri (2292.6 and 2450.1mg GAE/100g DW, respectively). In the mature grains, stress-tolerant genotypes Tamaroi and Yawa had significantly higher total phenolic content under stress compared to the control, while no significant change was found in the stress-sensitive genotypes EGA Bellaroi and Tjilkuri. ConclusionsResults suggest that phenolic content could be associated with water-deficit stress tolerance. Significance and noveltySelected genotypes could now be used as parents for breeding varieties with increased phenolics and stress tolerance capacity.