Variability in grain iron accumulation of Middle European wheat germplasm

Pšenica je biljka koja se uzgaja širom svijeta. Globalno, ona je najvažnija zrnata biljka koja se koristi za ljudsku prehranu i druga je na ljestvici ukupne proizvodnje prinosa žitarica odmah iza kukuruza. Zrna žitarica su važan izvor željeza za ljude, ali njegova bioraspoloživost iz zrna žitarica je niska. Jedan od načina povećanja koncentracije Fe u jestivim dijelovima biljke je biofortifikacija, koja ovisno o pristupu problemu i načinu rješavanja problema niske akumulacije Fe može biti agronomska i/ili genetska. Cilj ovoga istraživanja je bio utvrditi razlike u usvajanju željeza u zrno sorata pšenice obzirom na različito podrijetlo. Istraživanje je provedeno na 20 sorata pšenice. Koncentracija željeza u zrnu pšenice izmjerena je na ICP-OES uređaju. Prosječna koncentracija željeza u čitavom uzorku iznosila je 41,13 ± 9,5 mg kg-1. Čitav uzorak podijeljen je u pet skupina s obzirom na podrijetlo sorata (Hrvatska, Mađarska, Austrija, Njemačka i Češka). Uspoređujući skupine najvišu prosječnu koncentraciju željeza imala je skupina hrvatskih sorata pšenice (48,37 ± 15,42 mg kg-1), dok je najnižu koncentraciju imala skupina mađarskih sorata (35,87 ± 3,87 mg kg-1). Prosječna koncentracija željeza kod skupine austrijskih sorata iznosila je 44,56 ± 10,68 mg kg-1, kod skupine njemačkih sorata bila je 37,11 ± 4,91 mg kg-1 i kod čeških sorata iznosila je 39,85 ± 0,75 mg kg-1. Veza između koncentracije željeza u zrnu pšenice i podrijetla ispitivana je Spearmanovim (rs) koeficijentom korelacije, pri čemu nije utvrđena statistički značajna veza između ispitivanih svojstava rs = - 0,05 (p = 0,82; n = 20).Wheat is a plant grown all around the world. Globally, it is the most important cereal that is used for human consumption and ranking second in total production of crop yields just behind maize. Cereal grains are an important source of iron for humans, but iron bioavailability in cereal grains is low. One way to increase concentration of Fe in the edible plant parts is biofortification that can be, regarding the approach to problem, agronomic or genetic. The aim of this study was to determine differences in the iron grain accumulation in different wheat cultivar originating from different countries. The study was conducted on 20 wheat cultivars. The concentration of iron in wheat grain was using ICP-OES. The average concentration of iron in the sample (n = 20) was 41.13 ± 9.5 mg kg-1. The genotypes were divided into five groups according to country of origin (Croatia, Hungary, Austria, Germany and the Czech Republic). The highest concentration of iron was measured in a group of Croatian cultivars (48.37 ± 15.42 mg kg-1), while the lowest concentration was in group of Hungarian cultivars (35.87 ± 3.87 mg kg-1). The average iron concentration in a group of Austrian cultivars was 44.56 ± 10.68 mg kg-1, in German group was 37.11 ± 4.91 mg kg-1, and in the group of Czech cultivars 39.85 ± 0.75 mg kg-1. The relationship between grain iron concentration and wheat origin was tested by Sperman’s (rs) correlation coefficient. Where no significant correlation was found (rs = -0.05; p = 0.82; n = 20)