PHENOLIC ACID PROFILES AND ANTIOXIDANT ACTIVITIES OF DIFFERENT WHEAT (TRITICUM AESTIVUM L.) VARIETIES

Free and bound phenolic acid profiles, dietary fibers and antioxidant activities of four indigenous wheat varieties – DWR-162, GW-322, MACS-2496 and HD-2189 – were evaluated. Both free and bound phenolic acids had ferulic and p-coumaric acids, while, free phenolic acids had protocatechuic, vanillic and syringic acids. Ferulic acid was the predominant bound phenolic acid in all the four wheat varieties. Bound phenolic extracts of MACS-2496 showed highest antioxidant activity followed by HD-2189. Free phenolics were more in HD-2189 followed by MACS-2496 and revealed maximum antioxidant activity. Arabinose and xylose are the major components of both soluble and insoluble dietary fibers. The content of dietary fibers was highest in MACS-2496 followed by HD-2189. The wheat varieties MACS-2496 and HD-2189 could be exploited as potential source of natural antioxidants due to their high phenolic and dietary fiber contents. PRACTICAL APPLICATIONS Antioxidants prevent oxidative damage by modulating the oxidative status of cell. In addition, food quality and stability is improved in processed foods by the addition of antioxidants. The present results indicated that the whole wheat flours of different wheat varieties contain significant amounts of phenolic antioxidants and dietary fibers. These natural antioxidants from whole wheat flours (MACS-2496 and HD-2189) are important as scavengers of free radicals in biological systems, and therefore, it would provide health benefits to consumers. Dietary fibers present in wheat as pentosans are beneficial against diabetes, colon cancer, cardiovascular diseases, etc.