Antioxidative Capacities of Durum Wheat Flour and Its Components on Linoleic Acid

Abstract

The antioxidative activities of durum wheat flour and its components on linoleic acid were examined at 50 and 12% relative humidity. The progress of the oxidation was monitored by the pressure change due to the oxygen consumption during the oxidation. The antioxidative capacities were assessed by the length of the induction period for the oxidation. Durum wheat flour and its methanol extract showed antioxidative capacities. Three kinds of gluten, i.e., durum wheat gluten, hard red winter wheat gluten, and hard red spring wheat gluten, also showed antioxidative capacities. On the other hand, wheat starch had no antioxidative capacity. The addition of durum wheat flour, its gluten or its methanol extract to linoleic acid lengthened the induction period depending on the amount of the additive.