The variability of winter rye cultivars in relation to grain quality parameters with special regard to the free asparagine content

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dc.contributor.authorSzafrańska, Anna
dc.contributor.authorPodolska, Grażyna
dc.contributor.authorŚwider, Olga
dc.contributor.authorWiwart, Marian
dc.date.accessioned2025-12-01T11:53:18Z
dc.date.available2025-12-01T11:53:18Z
dc.date.issued2025
dc.description.abstractRye (Secale cereale L.) contains the highest level of free asparagine (Asn) among small-grain cereals, contributing to acrylamide formation in bakery products. To identify genetic resources with reduced acrylamide-forming potential, Asn content of was analysed in 26 winter rye cultivars, including 13 open-pollinated (OPC) and 13 hybrids cultivars (HC), grown in Poland under two management intensity (integrated and intensive). Key technological quality parameters relevant to grain trading were assessed. On average, HC yielded 2.0 t·ha-1 more than OPC (9.3 vs. 7.3 t·ha-1), and higher inputs significantly increased yield in both cultivar types. Asn content varied widely among cultivars (370–1098 mg·kg-1), with up to 23 % RSD. Weather conditions strongly affected Asn levels (795 vs 544 mg·kg-1 in 2018/2019 and 2019/2020, respectively). Nine cultivars were highly affected by crop year and cultivation technology. The highest Asn content was characterized by HC SU Arvid (777 mg·kg-1, 35 % RSD), while HC KWS Serafino had the lowest (539 mg·kg-1, 32 % RSD). OPC Dańkowskie Amber showed the lowest variability (10 % RSD, 668 mg·kg-1). Overall, harvest year had the greatest effect on Asn content (67 %), followed by cultivar (14 %) and the interaction between harvest year and cultivar (9 %).
dc.description.sponsorshipThis research was based upon the work carried out in the frame of COST Action ACRYRED – “Reducing Acrylamide Exposure of Consumers by a Cereals Supply-Chain Approach Targeting Asparagine”, grant number CA 21149, where the author Anna Szafrańska is a WG1 and WG2 Member. This research was supported by Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute (statutory research activity in 2022–2025 - number ZZ-107–01) supported by the Polish Ministry of Education and Science.
dc.identifier.citationJournal of Food Composition and Analysis 148 (2025) 108605
dc.identifier.doi10.1016/j.jfca.2025.108605
dc.identifier.issn0889-1575
dc.identifier.urihttps://bc.iung.pl/handle/123456789/4620
dc.language.isoen
dc.publisherElsevier
dc.subjectfree asparagine
dc.subjectacrylamide mitigation
dc.subjectcultivars
dc.subjectcropping system
dc.subjectyield
dc.subjectwinter rye
dc.titleThe variability of winter rye cultivars in relation to grain quality parameters with special regard to the free asparagine content
dc.typeArticle
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