Czech J. Food Sci., 2017, 35(2):143-148 | DOI: 10.17221/391/2016-CJFS

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seedsFood Analysis, Food Quality and Nutrition

František Hnilička^*,1, Alena Hejtmánková², Matyáš Orsák², Helena Hniličková¹

¹ Department of Botany and Plant Physiology and

² Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

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.

Keywords: grain; winter wheat; organic farming; content of lipids; content of carbohydrates

Published: April 30, 2017  Show citation