Claim · model-written summary
Leader selections had the highest phenolic acid content, 1.3 µg per g DM.
- Taxon
- Rhubarb
Rheum rhabarbarumt0 - Material
- Leader selectionse0
- Outcome
- phenolic acidse0
- Direction
- higheste0
- Value
- 1.3 µg·1 g−1 DMe0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rhubarb”
e0“Leader selections were characterized by the highest content of resveratrol (0.25 µg·1 g−1 DM) and phenolic acids (1.3 µg·1 g−1 DM)”
Title
Agnieszka Wojtania; Piotr Waligórski Agronomy 2024. doi:10.3390/agronomy15010027
Other claims from this paper (12)
- Observation Initial growth was obtained for 45 to 75% of initial rhubarb explants.
- Intervention effect The type and concentration of cytokinin and its interaction with GA3 had a significant effect on cyclic multiplication of all rhubarb genotypes.
- Observation In vitro rooting frequency of rhubarb Raspberry selections was high, 93.7 to 95.8%, after two-cycle rooting on IBA and NAA medium.
- Observation In vitro rooting frequency of rhubarb Leader selections was high, 94.3 to 100%, after two-cycle rooting on IBA and NAA medium.
- Observation In vitro rooting frequency of rhubarb KP selections was high, 96.7%, after two-cycle rooting on IBA and NAA medium.
- Observation Cyanidin-3-O-rutinoside, rhaponticin and resveratrol were detected in the selected rhubarb genotypes.
- Observation Caffeic acid, p-coumaric acid and cinnamic acid were detected in the selected rhubarb genotypes.
- Observation Syringic acid and ferulic acid were detected in the selected rhubarb genotypes.
- Observation Raspberry selections had the highest anthocyanin content, 2.9 mg per g DM.
- Observation Raspberry selections had the highest rhaponticin content, 107.8 µg per g DM.
- Observation Leader selections had the highest resveratrol content, 0.25 µg per g DM.
- Observation The KL selection seems the least attractive for functional food production.