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Note
1 # Equal Contribution
2 Distribution of Nutritional and Mineral Components in Important Crop Plants
Katarina Vogel‐Mikuš1,2, Paula Pongrac1,2, Ivan Kreft3, Primož Pelicon2, Primož Vavpetič2, Boštjan Jenčič2, Johannes Teun van Elteren4, Peter Kump2, Sudhir P. Singh5, and Marjana Regvar1
1 Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
2 Jozef Stefan Institute, Ljubljana, Slovenia
3 Nutrition Institute, Ljubljana, Slovenia
4 National Institute of Chemistry, Ljubljana, Slovenia
5 Center of Innovative and Applied Bioprocessing (DBT‐CIAB), Mohali, Punjab, India
CHAPTER MENU
2.2 Exploring Nutrient Distribution in Grain 2.2.1 Matrix Assisted Laser/Desorption/Ionization 2.2.2 Secondary Ion Mass Spectroscopy 2.2.3 Fourier Transform Infrared Spectroscopy
2.3 Exploring the Mineral Distribution in Grain 2.3.1 Nuclear Microprobe 2.3.2 Synchrotron Radiation X‐Ray Florescence Spectrometry 2.3.3 Laser Ablation‐Inductively Coupled Plasma Mass Spectrometry 2.3.4 Nano Secondary Ion Mass Spectrometry 2.3.5 Sample Preparation
2.1 Introduction
Plants provide us with essential energy‐rich compounds, minerals, vitamins, amino and fatty acids, and a wealth of health‐promoting compounds (Eckardt 2011). The cultivation of new, high‐yielding varieties and the ever‐increasing use of mineral fertilizers and pesticides has led to a significant increase in crop yields. However, the quality of edible plants related to human nutrition did not receive proper attention until the 1990s, when an increasing number of reports started to appear on inadequate diet and unbalanced nutrition in vulnerable, low‐income populations in many countries, leading to poor health, low productivity and an increase in chronic diseases (Eckardt 2011).
The quality of crops and their produce is a highly complex concept as it depends on the large number of plant traits which, in turn, are controlled by numerous underlying genetic and exogenous factors. In addition, the global increase in temperature, UV radiation, CO2 and ozone pollution, and drought and field salinization, place an even greater strain on crop performance. The need to adapt to constantly changing abiotic conditions leads to unpredictable changes in the biochemical composition of crops and, consequently, in the quality of food. In addition, biotic stress such as bacterial, fungal, and viral infections induce changes in the metabolic pathways with the aim of synthesizing self‐protecting biochemicals, but often at the expense of energy‐rich and health‐promoting compounds such as anthocyanins.
This chapter will focus on cereals and pseudo‐cereal plants that produce starchy grains since they are part
