Comparative Evaluation of Antioxidant Activities of Flours from Durum Wheat Varieties

Abstract

Antioxidants are known to play a crucial role in maintaining cellular health by neutralizing harmful free radicals. Among various dietary sources of antioxidants, wheat-based products, particularly flours, have gained significant attention due to their potential health benefits. Durum wheat, a widely cultivated species, serves as a primary ingredient in numerous food products. However, limited research has been conducted to assess the antioxidant activity of flours obtained from durum wheat varieties. In this study, we aimed to comparatively evaluate the antioxidant and antiplatelet potential of flours from 22 selected durum wheat varieties cultivated in Greece. We focused on three major parameters for antioxidant activity measurement: total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP). The total phenolic content was determined using the Folin–Ciocalteu method, while DPPH and FRAP assays were employed to assess the ability of flours to scavenge free radicals and reduce ferric ions, respectively. The antiplatelet activity was evaluated using a platelet-activating factor inhibition assay (PAF) in platelet-rich plasma. Analysis of the data revealed notable differences in the total phenolics and antioxidant and antiplatelet activities among the tested samples. The total phenolic content ranged from 624.0 ± 3.5 to 950.0 ± 5.3 μg of gallic acid equivalent/g flour with the variety Zeta E having the highest content. The antioxidant activities based on the DPPH and FRAP assays ranged from 0.56 ± 0.02 to 2.26 ± 0.08 and 1.93 ± 0.02 to 3.65 ± 0.03 μmol of Trolox equivalent/g flour, respectively, with the varieties Marco Aurelio and Zeta E exerting the highest antioxidant activities in the DPPH and FRAP tests, respectively. In addition, the IC50 values for the antiplatelet activity ranged from 0.72 ± 0.21 to 3.06 ± 0.17 in mg of flour, with the variety of Zoi exhibiting the highest antiplatelet activity. Overall, this comparative evaluation highlights the differences in the antioxidant and antiplatelet activities among flours obtained from 22 different durum wheat varieties cultivated in Greece. The results from this study aid in the selection of wheat varieties with superior antioxidant and antiplatelet capacities for use in bakery food formulation and dietary recommendations.

Keywords

• durum wheat flour
• in vitro antioxidant activity
• total phenolics
• DPPH
• FRAP
• antiplatelet activity