In this study, the contents of total phenolics, flavonoids, anthocyanins, β-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored maize genotypes. In addition, the antioxidant activity was evaluated as radical scavenging activity with ABTS (2,2-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) reagents. Generally, considerable differences in phytochemical contents and antioxidant capacity were observed between the genotypes. The β-carotene and lutein contents ranged from 0 to 2.42 mg/kg d.m. and from 0 to 13.89 mg/kg d.m., respectively, whereas the total anthocyanin contents of anthocyanin-rich colored maize genotypes ranged from 2.50 to 696.07 mg CGE/kg d.m. (cyanidin 3-glucoside equivalent) with cyanidin 3-glucoside (Cy-3-Glu) as the most dominant form. The light blue ZPP-2 selfed maize genotype has a higher content of total phenolics, flavonoids, and ferulic acid as compared to other tested maize and the highest ABTS radical scavenging activity.

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).

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Summary The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5 days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of α‐, β+γ‐ and δ‐tocopherols was increased for 3.59‐fold, 2.33‐fold and 2.61‐fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19‐fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70 mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.

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