Effect of arachidonic and jasmonic acid elicitation on the content of phenolic compounds and antioxidant and anti-inflammatory properties of wheatgrass (Triticum aestivum L.). (1st August 2019)

• Record Type: Journal Article
• Authors: Złotek, Urszula; Szymanowska, Urszula; Jakubczyk, Anna; Sikora, Małgorzata; Świeca, Michał
• Is Part Of: Food chemistry. Volume 288(2019)
• Page Start: 256
• Page End: 261
• Publication Date: 2019-08-01
• Subjects: Wheatgrass -- Elicitation -- Phenolic compounds -- Antioxidant activities -- Anti-inflammatory properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.124
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Abiotic elicitation can cause changes in phenolics level of wheatgrass. Arachidonic acid treatments improve the anti-inflammatory qualities of wheatgrass. Elicitor treatments significantly improve the antioxidant activity of wheatgrass. Abstract: The effect of elicitation with arachidonic and jasmonic acids on the production of phenolic compounds as well as the antioxidant and anti-inflammatory properties of phenolic extracts of wheatgrass was evaluated. The qualitative and quantitative analysis of phenolic compounds carried out with the UPLC-MS technique indicated that luteolin and apigenin derivatives were the dominant flavonoids, while ferulic acid derivatives and syringic acid were the main components in the phenolic acid fraction in the wheatgrass. No qualitative changes in the examined phenolic compounds were observed in the case of the control and elicited plants, while there was an increase in the content of some compounds. The antioxidant activity increased in the elicited samples (with the exception of reducing power) and this elevation was partially correlated with the increase in the polyphenol content in the studied plants. Elicitation with 0.01 µM arachidonic acid also caused improvement of potential anti-inflammatory properties of the wheatgrass.