Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
2013
The objective of this study was to determine phenolic compounds and the total
antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum
(T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics,
flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics,
proanthocyanidins and phenolic acids were investigated. In addition, the
correlation coefficients between total antioxidant capacities and the
concentration of different soluble free phenolic compounds, as well as
between soluble free total phenolics and phenolic acids, flavonoids and PVPP
bound phenolics were determined. Significant differences in the content of
aceton/water extractable total phenolics, PVPP bound phenolics and phenolic
acids between and within two wheat species were found. On the average, durum
wheat samples had about 1.19-fold higher total phenolic compounds and about
1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic
acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread
wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid
was the most abundant. Proanthocyanidins in bread and durum wheat genotypes
were not detected. The antioxidant capacity measured as the DPPH radical
scavenging activity was similar in wholemeal of bread and durum wheat,
however, significant differences were observed among genotypes within
species. [Projekat Ministarstva nauke Republike Srbije, br. 31069]
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
27
References
7
Citations
NaN
KQI