Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Abstract

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

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

“…The authors cited detected them only in the red class of wheat grain, while phlobaphenes may be formed from chemically related proanthocyanidins (Young et al, 1985). Possible misclassification of both these groups of chemical compounds may be a reason for the lack of conformity concerning the content of proanthocyanidins in bread wheat (Stehno et al, 2011;Lukow et al, 2012;Žilić et al, 2013). The average endosperm hardness of the hybrid cultivars, as well as of the 'Bogatka', was on similar level -approx.…”

Alterations to the Physico-Chemical Properties of Rice Grain upon Infection by False Smut Disease and Challenge Inoculation by the Native Bioagents

“…The resulting extract was used to determine the total phenol content. The phenol content was measured using Folin-Ciocalteu (Merck, India) reagent, following the method described by Zilic et al [15] with minor modifications. The total phenol content of each sample was expressed as milligrams of catechol equivalents (CE) per gram of brown rice flour.…”

The effects of foliar zinc application on grain antioxidant traits in some winter durum wheat cultivars at different growth stages

“…inhibition rate was obtained from Ç.1252 cultivar (3.76%), and the lowest value was obtained from Selçuklu-97 cultivar (3.06%) (Table 2). Zilic et al (2013) reported that the antioxidant capacity measured as DPPH . radical scavenging activity was similar in bread and durum whe Table 1.…”

“…inhibition rate was obtained from Ç.1252 cultivar (3.76%), and the lowest value was obtained from Selçuklu-97 cultivar (3.06%) (Table 2). Zilic et al (2013) reported that the antioxidant capacity measured as DPPH . radical scavenging activity was similar in bread and durum wheats, but there were significant differences between genotypes within the species; it supports our study showing that statistically significant changes in DPPH .…”