Phenolic compounds (PCs) are important biomolecules as they affect processing (color, aroma, and taste quality of bread, and grain hardness) and nutrition quality (antioxidant and other health benefits). This study identified a set of 115 PCs by screening 100 Indian bread wheat varieties that showed wide variation in PCs content. These PCs were classified into 29 phenolic acid and their derivative, 71 flavonoids, 2 chalcones, 8 stilbenoids 1 theaflavin, 1 eugenol, and 3 coumarins. Of the 115, standards for 25 PCs were validated by matching their RT (retention time), MS and MS/MS fragmentation pattern on UPLC-QTOF-MS/MS. The range of PC content was from 0.01 µg/100 g for luteolin in ‘GW 503’ to 547.63 µg/100 g for vanillin in ‘Durgapur 65.’ The marker–trait association analysis identified 81 SSR markers which were associated with twelve PCs. Of 81, 53 were significantly associated on 5% FDR at true value (p < q). After multiple test correction (adjusted p value and 5% FDR), eight SSR markers were significantly associated with five PCs, namely ‘rutin,’ ‘hesperidin,’ ‘2,4-dihydroxybenzoic acid,’ ‘vanillin,’ and ‘salicylic acid.’ A substantial number of markers showed coefficient of variation (R2) ranged from ~ 5 to 45% for these PCs. The variations present in the set of wheat varieties and linked markers can be exploited for the improvement of PCs affecting processing and nutrition quality of wheat through molecular breeding and functional genomics tools.

中文翻译：

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小麦酚类化合物的大规模鉴定和表征及其标记-性状关联

酚类化合物 (PC) 是重要的生物分子，因为它们会影响加工（面包的颜色、香气和味道质量以及谷物硬度）和营养质量（抗氧化和其他健康益处）。本研究通过筛选 100 个显示 PC 含量差异很大的印度面包小麦品种，确定了一组 115 个 PC。这些 PC 分为 29 种酚酸及其衍生物、71 种黄酮类、2 种查耳酮、8 种芪类、1 种茶黄素、1 种丁香酚和 3 种香豆素。在 115 个 PC 中，25 个 PC 的标准品通过在 UPLC-QTOF-MS/MS 上匹配它们的 RT（保留时间）、MS 和 MS/MS 碎裂模式进行验证。PC 含量范围从“GW 503”中木犀草素的 0.01 µg/100 g 到“Durgapur 65”中香兰素的 547.63 µg/100 g。标记-性状关联分析确定了与 12 个 PC 相关的 81 个 SSR 标记。在 81 个中，53 个与真实值的 5% FDR 显着相关 (p < q)。经过多次测试校正（调整 p 值和 5% FDR）后，8 个 SSR 标记与 5 个 PC 显着相关，即“芦丁”、“橙皮苷”、“2,4-二羟基苯甲酸”、“香草醛”和“水杨酸” .' 大量标记显示这些 PC 的变异系数 (R2) 在 ~ 5% 到 45% 之间。通过分子育种和功能基因组学工具，可以利用一组小麦品种和连锁标记中存在的变异来改进影响小麦加工和营养质量的 PC。4-二羟基苯甲酸”、“香草醛”和“水杨酸”。大量标记显示这些 PC 的变异系数 (R2) 在 ~ 5% 到 45% 之间。通过分子育种和功能基因组学工具，可以利用一组小麦品种和连锁标记中存在的变异来改进影响小麦加工和营养质量的 PC。4-二羟基苯甲酸”、“香草醛”和“水杨酸”。大量标记显示这些 PC 的变异系数 (R2) 在 ~ 5% 到 45% 之间。通过分子育种和功能基因组学工具，可以利用一组小麦品种和连锁标记中存在的变异来改进影响小麦加工和营养质量的 PC。