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Study of Glutinous and Non-Glutinous Rice

(Oryza Sativa) Varieties on Their Antioxidant

Compounds

Widiastuti Setyaningsih, Nikmatul Hidayah, Irfan Estiono Saputro, Miguel Palma Lovillo,

and Carmelo García Barroso

Abstract—Cultivated rice (Oryza sativa) is a global cereal crop

in Southeast Asia. It serves as staple food, thus has a major contribution to the calorie intake. Furthermore, a number of antioxidant substances have been identified in rice including phenolic compounds and melatonin. The concentration and composition of these antioxidant compounds were studied on glutinous and non-

glutinous grains for both pigmented and non-pigmented rice varieties. Additionally, several medium-amylose rice grains of three Indonesian varieties (IR64, umbul-umbul and pandan wangi) were also evaluated. Finding indicates that the composition of phenolic compounds are noticeably different between glutinous and non-glutinous rice grains. The level of both melatonin and total phenolics in non-glutinous rice was higher than its glutinous variety. Hence, higher amylose content exhibits relatively higher amount of antioxidant compounds.

Keywords—Rice, amylose, glutinous, antioxidants

I.INTRODUCTION

ICE (Oryza sativa) is a pivotal cereal crop as subsists

calories for Southeast Asian livelihoods. This grain is

remarkably essential for the nutrition status of a large

number of the population within this region. In addition to

nutrition purposes, rice contains secondary metabolites that are possessing several antioxidant compounds namely

melatonin [1] and phenolic compounds [2]. These compounds

attracted a growing attention in recent years due to their health

benefits, as their consumption has been linked to lowering the

risk of diseases related with oxidative stress i.e. inhibitory

effects on carcinogenesis and mutagenesis [3], [4]. Recent

research has led to an increase in the production of antioxidant

compounds in transgenic rice seeds and antioxidant-rich rice plants have been successfully generated. Functional rice

products have also become more widely appreciated in the

current market.

Widiastuti Setyaningsih, is with Department of Analytical Chemistry,

Faculty of Sciences, University of Cadiz, Puerto Real, Spain. Department of

Food and Agricultural Product Technology, Gadjah Mada University,

Yogyakarta, Indonesia. Email: [email protected],

[email protected].

Nikmatul Hidayah, is with Indonesian Center of Agricultural Postharvest

Research and Development, Bogor, Indonesia.

Irfan Estiono Saputro, Miguel Palma Lovillo, and Carmelo García Barroso,

are with Department of Analytical Chemistry, Faculty of Science, University

of Cadiz, Puerto Real, Spain.

Email: [email protected], [email protected],

[email protected], [email protected]

The phenolics compounds described in rice grains are

phenolic acids [5] and its aldehydes [6]. The most common

forms of phenolic acids in rice are derived from

hydroxybenzoic (C6−C1; an aromatic ring linked to a carbon

atom) and hydroxycinnamic (C6−C3; an aromatic ring linked

to a three-carbon chain) acids. Along with these two major

groups, aldehyde analogues such as protocatechuicaldehyde, p-hydroxybenzaldehyde [7] and vanillin [6], were also found

in rice grains.

As well as phenolic compounds, the presence of melatonin

[N-acetyl-3-(2-aminoethyl)-5-methoxyindole] in rice grain has

been identified in a wide range of varieties [8]. However, both

the level and composition of these compounds in different

varieties of rice grains may diverge in phenolics and melatonin

concentrations. This discrepancy reveals that one would also expect changes due to the differences on their type of starch

that have been distinguished as glutinous (waxy) and non-

glutinous variety.

Glutinous differs from the regular (non-glutinous) rice

mainly in having low (<5%) or almost no amylose in its starch

but basically high in amylopectin [9]. Amylose is essentially

long linear chains composed of (1→4)-linked α-D-

glucopyranosyl units with a few (1→6)-α-linkages branches whilst amylopectin has a higher molecular weight and much

shorter chains of (1→4)-linked α-D-glucose units that are

highly branched through additional (1→6)-α-linkages (Fig. 1).

In general, the amylose content of rice starch varies from 0-

2% in waxy (glutinous), 20-25% in normal or medium and up

to 30% in high-amylose rice grains.

It has been reported higher production of antioxidant

compounds from high-amylose genotypes versus the waxy (glutinous) ones for corn (Zea mays L.) grains [10], further

work will be necessary to study the level and composition of

antioxidants compounds in other foods, including rice. Hence,

the objective of the study described here was to assess the

levels of antioxidant compounds, including melatonin and

phenolics on some rice varieties taking into account their

amylose content.

R

International Conference on Plant, Marine and Environmental Sciences (PMES-2015) Jan. 1-2, 2015 Kuala Lumpur (Malaysia)

http://dx.doi.org/10.15242/IICBE.C0115068 27

mailto:[email protected]

Fig. 1 Molecular representation of amylose and amylopectin.

II. MATERIALS AND METHODS

A. Materials and Chemicals

HPLC-grade methanol (MeOH), acetic acid, and ethyl acetate (EtOAc) were purchased from Merck (Darmstadt,

Germany). Melatonin (MEL) standard, M-5250, was obtained

from Sigma-Aldrich (St. Louis, MO, USA). Water was

purified with a Milli-Q purification system (Millipore,

Billerica, MA, USA). Phenolic compound standards of the

highest available purity were used. Protocatechuic acid (PRO),

protocatechuic aldehyde (PRA), vanillic acid (VAA), p-

hydroxybenzoic acid (p-HBA), vanillin (VAN), p-

hydroxybenzaldehyde (p-HB), ferulic acid (FER) and

sinapic acid (SIN) were obtained from Fluka (Buchs, Switzerland). Guaiacol (GUA), p-Coumaric acid (p-COU),

caffeic acid (CAF), chlorogenic acid (CHL), 5-

hydroxymethyl-2-furaldehyde (HMF), and 5-methylfurfural

(MF) were obtained from Sigma–Aldrich (St. Louis, MO,

USA). Ellagic acid (ELL) and iso-vanillic acid (IVA) were

purchased from Sarsynthese (Merignac, France).

B. Rice Samples

Rice samples including non-pigmented and black

pigmented of both glutinous and non-glutinous rice grains

were obtained from an Asian market in Spain. Three varieties

of Indonesian medium-amylose rice produced using

conventional farming systems were obtained randomly from

various smallholder rice mills in Central Java area (umbul-

umbul, pandan wangi and IR64).

C. Sample Preparation

A rice sample (20 g) was placed in a plastic cylinder and

rice grains were milled with an Ultraturrax homogenizer

(IKA® T25 Digital, Germany) for 10 min prior to extraction.

The milling process was stopped every 1 min to avoid excessive heating of the sample. The fine grain was then

homogenized by stirring and then stored in a closed labelled

bottle.

D. Extraction Technique

Phenolic compounds and melatonin extractions were

performed in a Dionex ASE 200 extractor (Dionex,

Sunnyvale, CA, USA) equipped with incorporating stainless

steel extraction cells (11 mL volume) and collection vials (60

mL capacity). A cellulose filter was inserted at the outlet end

of the extraction cell.

An accurately weighed sample of rice powder (2.5 g) and

washed sea sand were loaded into the extraction cell. The Pressurized Liquid Extraction (PLE) condition for phenolic

extractions was 60% (v/v) EtOAc in MeOH, static time of 10

min in 3 cycles at 190 ºC under a pressure of 200atm, flushing

100% and purge for 60 s; while for melatonin extraction was

70% (v/v) EtOAc in MeOH, static time of 5 min in 2 cycles at

200 ºC under a pressure of 200atm, flushing 50% and purge

for 60 s. The resulting extract was dried under vacuum on a

rotary evaporator. The residue was reconstituted with methanol and adjusted to a final volume of 5 mL. The liquid

was then passed through a 0.45 µm nylon filter prior to

injection on the HPLC-FD system.

E. Determination of Phenolic Compounds

High performance liquid chromatography (HPLC)

analyses were carried out on Dionex HPLC system comprised

a Dionex P680 HPLC Pump, Dionex ASI 100 Automated

Sample Injector, Dionex PDA-100 Photodiode Array

Detector, Dionex UCI-50 Universal Chromatography

Interface, and Dionex TCC-100 Thermostatic Column

Compartment. Separations were performed on a reversed

phase RP 18 Lichrospher Column (LiChroCART 250 × 4 (5μm) Merck KgaA). Gradient elution was carried out at a

flow rate of 1.0 mL min–1. A PDA-100 Photodiode Array

Detector was used for UV-Vis and the 3D mode was set at

collection rate of 1.0 Hz, 3D wavelength scan range 250-600

nm, 3D bunch width 1 nm and band width 50 nm. The column

compartment thermostat was set at 25oC. Injection volume

was set to 25 μL.

A gradient elution program was used with two mobile

phases: A (2% acetic acid and 5% MeOH in water) and B (2%

acetic acid and 88% MeOH in water). The mobile phases were

filtered through a 0.45 µm membrane filter (Millipore) and were degassed for 15 min prior to use. The gradient applied

was as follows: (time, solvent B): 0 min, 0%; 10 min, 25%; 25

min, 40%; 30 min, 50%; 35 min, 50%. The identification of

phenolic acids in the samples was achieved by spiking and by

comparison of retention times and maximum UV-Vis

absorptions with those of standards.

F. Determination of Melatonin

Chromatographic separations were carried out on an

Alliance HPLC 2695 system, controlled by an Empower Pro

2002 data station (Waters, Milford, MA) and coupled with a

fluorescence detector (Waters 474 Fluorescence Detector).

The column separation and mobile phase preparation were

similar with phenolics determination. The applied gradient was as follows: (time, solvent B): 0 min, 0%; 5 min, 35%; 12

min, 40%; 15 min, 40%; 20 min, 45%; 25 min, 50%. The

established conditions for fluorescence detector were as

follows: excitation wavelength was set at 290 nm, emission

wavelength was set at 330 nm, sensitivity was set at gain

1000, attenuation was fixed at 16, and injection volume was

set to 10 µL.



G. Determination of Amylose Content

Amylose content of the samples was determined by

Iodometric method based on official methods of analysis of

AOAC. In summary, 100 mg of sample were weighed and

mixed with 1 mL 95% ethanol and 9 mL of 1N NaOH. The

samples were diluted and the iodine solution was added. After

10 min incubation at room temperature, the absorbance at 625

nm was analysed with a spectrophotometer and the amylose

content was calculated based on the standard curve. The

samples were analysed in triplicate.

H. Performance of the Method

The analytical procedures for the chromatographic methods

for melatonin and phenolic compounds were carried out

according to the recommendations of ICH Guideline Q2 (R1)

and suggestions in ISO 17025. Linearity, range, precision, detection and quantification limits of the method were

established. Linearity was evaluated in order to express the

ability of the method to obtain test results that are directly

proportional to the concentration of melatonin in two different

ranges. Appropriate dilution from a stock solution of

melatonin was carried out to give concentrations ranging from

0.75 to 15 µg L–1 and 15 to 750 µg L–1. A series of dilution

from stock solution of phenolic compounds was carried out to give concentrations from 0.15 to 12 mg L-1. Gnumeric 1.12.17

was used to generate the regression analysis. Calibration

curves were obtained from these regression analyses and the

melatonin and phenolic compounds in the extracts were

quantified. The standard deviation (σ) obtained for the

response and the slope (a) from the regression were then used

to calculate the limit of detection (LOD) and limit of

quantification (LOQ).

The precision of the method was evaluated by performing

repeatability (intra-day) and intermediate precision (extra-

day). Repeatability was assessed by ten independent analyses

of the same samples on the same day while intermediate

precision was determined by five independent analyses on

three consecutive days. Precision was expressed as coefficient of variance (CV) of retention time and peak signal. The CV

values for both repeatability and intermediate precision were

less than 6% showing that the methods have adequate

precisions.

The analytical properties for the determination of phenolic

compounds and melatonin are listed in Table I.

I. Data Analysis

The experimental results in single- and two-factor

experiments were analysed using Gnumeric. The Analysis of

Variance (ANOVA) and Least Significant Difference (LSD)

test were used to determine the significant differences (p <

0.05) between the means.

III. RESULT AND DISCUSSION

A. Phenolics in Glutinous and Non-glutinous Rice

In order to evaluate the phenolic levels and compositions on

glutinous and non-glutinous rice, two clusters of rice varieties

i.e. non-pigmented and black pigmented rice grains were

extracted and analysed in duplicate (Table II). Result shows that the content of phenolic compounds in rice samples with

higher amylose content (non-glutinous) were higher than in

the glutinous samples for both clusters. The highest

concentration of phenolics presented in pigmented-rice was

211.94±18.65 µg g-1 owned by black non-glutinous rice then

followed by its glutinous type (209.00±18.39 µg g-1).

TABLE I. ANALYTICAL CHARACTERISTICS FOR THE DETERMINATION OF MELATONIN AND PHENOLIC COMPOUNDS

Compounds Concentration

range Linear equation R

2 LOD LOQ

Intra-day, CV (%)

n = 10

Inter-day, CV (%),

n = 3 × 5

RT Peak RT Peak

PRO 0.15 – 12* y = 1.32x − 0.05 0.9997 0.23

* 0.77

* 0.00 0.33 0.26 2.33

PRA 0.15 – 12* y = 5.52x + 0.03 0.9999 0.17

* 0.56

* 0.00 0.33 0.21 2.22

p-HBA 0.15 – 12* y = 7.43x − 0.23 0.9997 0.22

* 0.74

* 0.00 0.38 0.21 2.22

p-HB 0.15 – 12* y = 3.44x − 0.07 0.9998 0.23

* 0.75

* 0.00 0.49 0.18 1.85

VAA 0.15 – 12* y = 1.34x + 0.06 0.9996 0.26

* 0.87

* 0.08 0.32 0.10 0.45

IVA 0.15 – 12* y = 1.37x + 0.08 0.9994 0.32

* 1.07

* 0.07 0.24 0.06 0.23

VAN 0.15 – 12* y = 1.85x − 0.02 0.9998 0.20

* 0.67

* 0.00 0.48 0.22 1.83

GUA 0.15 – 12* y = 0.35x + 0.03 0.9993 0.37

* 1.24

* 0.00 1.43 0.24 0.71

p-COU 0.15 – 12* y = 7.52x + 0.16 0.9998 0.18

* 0.61

* 0.04 0.36 0.16 2.19

FER 0.15 – 12* y = 4.96x − 0.27 0.9996 0.27

* 0.90

* 0.04 0.65 0.14 2.10

CAF 0.15 – 12* y = 3.74x – 1.05 0.9963 0.84

* 2.80

* 0.05 0.40 0.06 0.63

CHL 0.15 – 12* y = 10.56x – 3.85 0.9916 1.27

* 4.23

* 0.06 5.99 0.11 3.33

SIN 0.15 – 12* y = 4.72x – 0.29 0.9996 0.27

* 0.90

* 0.04 0.45 0.14 1.65

HMF 0.15 – 12* y = 24.87x – 1.95 0.9998 0.18

* 0.61

* 0.16 0.17 0.21 0.60

MF 0.15 – 12* y = 0.32x + 0.28 0.9954 0.94

* 3.12

* 0.06 0.42 0.48 1.36

ELL 0.15 – 10* y = 1.35x + 0.12 0.9827 1.59

* 4.83

* 0.05 3.32 0.15 5.49

Melatonin 0.75 to 15**

y = 580.79x – 1806.8 0.9957 1.15**

3.84**

0.99 0.93 1.23 2.05

15 to 750**

y = 615.11x − 961.13 0.9994 * Range in the unit of mg/Kg

-1

** Range in the unit of µg/Kg

-1



The difference of phenolics content between black

glutinous and black non-glutinous rice was not as impressive

as if compared to the non-pigmented rice. Thus, in this

particular case, phenolics concentration in rice appears to be strongly related to the pigment of rice in their bran. Both

black pigmented glutinous and non-glutinous rice grains were

produced without a bran removal process called polishing.

Hence, as the phenolic compounds are mainly associated with

the pericarp in the grain, the milling process to produce

polished grain reduces the level of these compounds in the

grain.

In contrary, the levels of phenolics in non-pigmented (polished) grains were prominently remarkable for different

amylose content: 35.58±3.13 µg g-1 for non-glutinous rice

whilst 16.15±1.42 µg g-1 for glutinous rice. The level of

phenolics in non-glutinous was roughly two folds higher than

its glutinous type. This finding agrees the result revealed by

Chi et al. [11] who conducted a research related to phenolics

analysis of Korean rice grain varieties. These researchers

confirmed that polished non-glutinous rice (Ilpumbye) extract

has a higher level of phenolics than the glutinous type (Hwasunchalbyo).

B. Melatonin in Glutinous and Non-glutinous Rice

The level of melatonin in rice with different amount of

amylose content was studied on the same sample used in

previous experiment of phenolics. However, unlike the result for phenolics, the difference in melatonin contents between

black glutinous (182.04±2.79 µg Kg–1) and non-glutinous rice

(73.81±1.13µg Kg–1) was notably more significant. The level

of melatonin in black non-glutinous rice was more than

double than in its glutinous type.

This variation is reasonable when taking into consideration

the specific type of carbohydrates in rice support the synthesis

of the neurotransmitter serotonin, which is later transformed into melatonin [12]. Thus, the presence of lower amounts of

starch may not enhance the synthesis of melatonin.

C. Phenolics and Melatonin in Medium-Amylose Rice

Three rice varieties from conventional farming were used

in this study. In addition to being considered as aromatic rice,

together with umbul-umbul, pandan wangi represents the local

rice varieties of Indonesia. IR64 is a rice variety that was

developed in a major advance in rice production as it provided

higher yield potential, greater yield stability and more

efficient management practices. Amylose content in these

tested rice varieties was determined (Fig. 2). Subsequently, in order to study the effect of amylose content on the level of

antioxidant compounds including phenolic and melatonin, a

single-factor ANOVA has been used (p.0.05). ANOVA

revealed that the amylose content has significant effect on the

level of antioxidant compounds for both phenolics and

melatonin. It is, therefore, Least Significant Differences

(LSDs) for these factors were also estimated (Fig. 2).

The levels of both phenolics and melatonin for the three tested varieties were directly corresponded to the amount of

amylose content wherein the higher the amylose content, the

higher the amount of antioxidant compounds. This finding is

consistent with that reported by Li et al.[10], who found that

plant samples with high amylose contents exhibit better

antioxidant activity than their glutinous genotypes. Despite

significant research effort, the specific antioxidant enhanced

by amylose has not been investigated further and phenolics as well as melatonin are considered as a potential molecule that

has a high antioxidant activity [13].

IV. CONCLUSION

Antioxidant compounds in glutinous and non-glutinous rice

were studied. The results suggest a positive correlation

between the amylose content and the level of antioxidant

compounds i.e. melatonin and phenolic compounds. However,

particularly in pigmented variety, rice bran contributes greater effect on the level of phenolics in rice grain than the amylose

content.

TABLE II. PHENOLIC COMPOUNDS IN TESTED SAMPLES

Cluster Rice Sample (Amylose Level)

Picture

MEL (µg

Kg-1

)

Phenolic compounds (mg Kg-1

)*

PRO PRA p-HBA p-HB VAA IVA VAN GUA p-COU FER CAF CHL SIN ELL HMF MF SUM

Pigmented

Rice

Black

Non-glutinous (Medium Amylose

Content)

182.04±2.79

74.58±1.97

7.16± 0.20

2.81± 0.12

0.49± 0.01

59.56± 6.94

1.04± 0.16

2.79± 0.07

45.00± 2.67

1.38± 0.04

5.71± 0.34

2.53± 0.13

0.85± 0.05

0.48± 0.01

7.40± 0.49

0.16± 0.01

ND 211.94±18.65

Black glutinous (Low Amylose

Content)

73.81±

1.13

91.47

±2.42

6.77±

0.19

3.34±

0.15

1.97±

0.05

34.50±

4.02

1.74±

0.28

1.96±

0.05

29.65±

1.76

4.74±

0.14

5.87±

0.35

1.55±

0.08

0.92±

0.06 ND

24.35±

1.62

0.16±

0.01 ND

209.00

±18.39

Non-

pigmented

Rice

White

Non-glutinous (Medium Amylose

Content)

- 1.65±

0.04

1.13±

0.03

3.64±

0.16

3.47±

0.10 ND ND

1.29±

0.03

10.68±

0.63

0.98±

0.03

2.16±

0.13

0.96±

0.05

0.83±

0.05

0.17±

0.00

6.56±

0.44

0.17±

0.01

1.88±

0.08

35.58±

3.131

White

Glutinous (Low Amylose

Content)

- 0.81±

0.00

0.70±

0.02

1.63±

0.07

4.10±

0.11

0.28±

0.03 ND

0.97±

0.02

3.28±

0.19

0.31±

0.01

1.02±

0.06

0.84±

0.04

0.76±

0.05 ND

1.29±

0.09

0.17±

0.01 ND

16.15±

1.422

* ND: Not Detected (< LOD)



Fig. 2 Melatonin (1) and phenolics (2) levels in medium-amylose rice varieties. LSD: bars followed by the same letter are indicated as not

significantly different (p = 0.05) conclusion

Acknowledgment

W. S. thanks the CIMB Foundation for a Ph.D. studentship

through the CIMB Regional Scholarships

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Widiastuti Setyaningsih was born in Klaten, Indonesia on July 21, 1984.

She graduated cum laude from Gadjah Mada University (UGM) with a

Bachelor of Food Technology. She received her M.Sc. from Gdansk

University of Technology (GUT) Poland, University of Barcelona (UB) and

University of Cadiz (UCA), Spain under the frame of European Master in

Quality in Analytical Laboratories (EMQAL).

She is a LECTURER at the Department of Food and Agricultural Product

Technology, Faculty of Agricultural Technology, UGM, Indonesia. Presently,

she is pursuing her doctoral studies in field of food analytical chemistry at the

Department of Analytical Chemistry, Faculty of Sciences, UCA, Spain. She

held an undergraduate scholarship from UGM for the period of 2004–2005, an

Erasmus Mundus Scholarship from European Union Commission (Education,

Audiovisual and Culture Executive Agency-EACEA) during the period 2010–

2011, a MAEC-AECID (Agencia Española de Cooperación Internacional para

el Desarrollo) scholarship from the Ministry of Spain for 2011–2012, and a

Ph.D. studentship from the CIMB Foundation from 2012 to date. Her research

is focused on analytical method development and validation for bio-active

compounds in foods.

Nikmatul Hidayah was born in Magelang, Indonesia in February 1982.

She graduated from Gadjah Mada University (UGM) with a bachelor of Food

Technology. At present, she is a RESEARCHER at Indonesian Center of

Agricultural Postharvest Research & Development, Bogor, Indonesia.

Her research is focused on postharvest handling and processing of

agricultural product such as enzymatic processing of rice and modification of

flour based on local agricultural product in Indonesia.

Irfan Estiono Saputro was born in Jakarta, Indonesia on 25 April 1984.

His desire to pursue a career in science was reinforced after opting for Food

Quality Assurance as his major at Bogor Agricultural University (IPB),

Indonesia. In order to advance his knowledge in food analytical chemistry, he

is currently pursuing a European Master in Quality in Analytical Laboratories

(EMQAL) at the University of Barcelona (Spain).

Professor Miguel Palma Lovillo was born in Olvera, Spain on January

14, 1968. He obtained his degree in Chemistry at the University of Cadiz

(UCA) and later obtained his Ph.D. in Science at the same University in 1995.

He is a FULL PROFESSOR of Analytical Chemistry at the Faculty of

Sciences, UCA, Spain. He was visiting scientist at the Department of Pharma-

ceutical Sciences at the Southern School of Pharmacy in Mercer University,

Atlanta, GA, USA and also at the Department of Chemistry, at Virginia Tech,

Blacksburg, VA, USA.

Professor Palma received the Premio Extraordinario de Doctorado (the

Highest Distinction at PhD level) at the Faculty of Sciences (UCA) and the

Premio Extraordinario de Licenciatura “Octavio Comes” (Distinction at

Bachelor degree). His research interests include food analytical methods, food

science, functional foods and bioactive compounds in foods.

Professor Carmelo García Barroso was born in Arcos, Spain on

December 9, 1955. He obtained his degree in Chemistry at the University of

Cadiz (UCA) and then his Ph.D. in Sciences at the same University in 1985.

He is a FULL PROFESSOR of Analytical Chemistry at Faculty of

Sciences, UCA, Spain. His research is focus on food and wine science and

food analytical methods.

Professor García co-founded the Spanish Society for Wine Research

(GIENOL) and was elected President of this Society in 1999. He is

responsible for the postgraduate program in Agrifood Sciences, a common

teaching program between UCA and the University of Cordoba (Spain) since

2006. In 2001 he became Chairman of the Andalusian Center for Wine

Research, a research center at UCA sponsored by the local Andalusian

Government.




























http://dx.doi.org/10.1016/j.foodhyd.2010.09.011









http://dx.doi.org/10.1007/s00217-006-0498-3

http://dx.doi.org/10.1007/s00217-006-0498-3

http://dx.doi.org/10.1007/s00217-006-0498-3

http://dx.doi.org/10.1007/s00217-006-0498-3

http://dx.doi.org/10.1007/s00217-006-0498-3

http://dx.doi.org/10.1034/j.1600-079X.2002.20920.x




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