Characteristics of rye varieties with respect to nutritional and prohealthy properties Danuta Boros

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1 Characteristics of rye varieties with respect to nutritional and prohealthy properties Danuta Boros Institute of Plant Breeding and Acclimatization National Research Institute (IHAR-PIB), Radzików, Poland

2 Introduction Rye is a species with the highest content of bioactive substances, such as: dietary fibre, with its major components i.e. arabinoxylans, oligosaccharides, lignin, phytates and a whole range of residual phenolic compounds beside lignin, including phenolic acids and alkylresorcinols. Whole rye grain should be used, in quantities as large as possible, in production of foods, as these substances protect against many diet-related diseases. Varieties with increased concentration of bioactive components seem to be of particular importance. These varieties could also be used for obtaining specific milling fractions or isolation of certain bioactive substances.

3 Aim of the study It was necessary to examine not only the content of nutrients, also components with prohealthy properties in particular rye varieties to be cultivated in Poland. Lack of information on genotypic diversity and genotypeenvironment interaction of the contents of bioactive components among varieties suitable for cultivation in Poland (placed on the National List) inspired us to undertake such studies. They have been conducted within the National Programme in IHAR-PIB in the years

4 Material and Methods Material: three sets of winter rye, each of them consisting of eighteen varieties from three different agro-climatic zones in Poland - from the western (Świebodzin), north-eastern (Marianowo) and southern (Nowy Lubliniec) zones, from 2010 s harvest. Varieties of rye grains analyzed (18) (Secale cereale L.) Agrikolo, Balistic, Bellami, Bosmo, Brasetto, Dańkowskie Złote, Dańkowskie Diament, Daran, Domir, Gonello, Herakles, Konto, Minello, Palazzo, Rostockie, Słowiańskie, Stanko, Visello

5 Material and Methods Analyses: in every set sixteen components and physical properties were analysed. These components were: protein, mineral elements, lipids, digestible starch, alkylresorcinols and a dietary fibre complex, including non-starchy polysaccharides with a soluble and an insoluble fraction as well as uronic acids and Klason lignin. Viscosity of grain extract and physical properties of the grain such as mass of a thousand grains and volume per mass were also determined.

6 Material and Methods All analyses were carried out with standard approved procedures, according to AOAC or AACC. Based on the results obtained, total nutritional values index and potential bioactive grain properties were estimated. The results are presented as mean values of a given component from three locations where rye was cultivated. The results were statistically analysed using two-way analysis of variance.

7 R E S U L T S

8 Analysis of variance with GLM procedure Trait Variety Location Var*Loc MS P MS P MS P TKW Volume weight Protein Minerals Lipids Available starch < < < Alkylresorcinols Water extr. viscosity Dietary fibre NSP WE-AX Klason lignin

9 Variability in the content of basic nutrients Starch Protein Ash Lipids Sample Starch Protein Ash Lipids Min MEAN Max CV

10 Variability in the content of dietary fibre Sample T-NSP Lignin Min MEAN Max CV 5 5

11 Relationship between content of S-AX and water extract viscosity (WEV) Sample S-AX WEV [mpa.s] WEV/S-AX mpa.s/mg Min MEAN Max CV R = 0.720

12 Effect of location on the chemical composition of rye varieties analyzed Trait Marianów Nowy Lubliniec Świebodzin TKW 35.3 a 33.8 b 35.5 a Volume weight 67.7 a 64.0 c 65.0 b Protein 9.6 c 11.3 a 10.3 b Minerals 1.69 c 1.81 a 1.77 b Lipids 2.08 c 2.15 b 2.18 a Available starch 59.5 a 58.4 b 59.2 a Alkylresorcinols 852 a 755 c 834 b Water ext. viscosity 8.27 b 6.54 c 16.9 a Dietary fibre 15.0 a 14.8 a 14.9 a NSP 11.9 b 11.9 b 12.4 a WE-AX 2.30 a 2.25 a 2.07 b Klason lignin 3.1 a 2.9 b 2.5 c

13 Variability in the nutritional value (SSO) and bioactive properties (WBIO)

14 Conclusions Content of nutrients as well as dietary fibre and other bioactive components in rye have varietal character, modified in a various extend by environmental conditions. The following varieties were distinctive as regards to nutritional values: Gonello, Bosmo and Słowiańskie, while three others as regards their bioactive properties: Bellami, Gonello or Visello. Significant variety and location interactions indicate, that it is possible to select variety or varieties that retained their chemical composition almost unchanged as whole or only its selected components independent of cultivation condition. There were also found varieties which shown very unstable chemical composition in general or its particular component under to variable agro-climatic conditions.

15 ACKNOWLEDGMENT The analyses were carried out by: Wojciech Wodzynski, Magda Bodzon, Monika Skonieczna The statistical analyses were carried out by: Darek Mankowski The studies were supported by the Ministry of Agriculture and Rural Development, within the National Project running during years

16 Thank you for your attention.