Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat
Vladimir P. Shamanin,
Zeynep H. Tekin-Cakmak,
Elena I. Gordeeva,
Salih Karasu,
Inna Pototskaya,
Alexandr S. Chursin,
Violetta E. Pozherukova,
Gorkem Ozulku,
Alexey I. Morgounov,
Osman Sagdic,
Hamit Koksel
Affiliations
Vladimir P. Shamanin
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., 644008 Omsk, Russia
Zeynep H. Tekin-Cakmak
Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, 34010 İstanbul, Turkey
Elena I. Gordeeva
Department of Functional Genetics of Cereals, Institute of Cytology and Genetics SB RAS, Prospect Akademika Lavrent’yeva, 10, 630090 Novosibirsk, Russia
Salih Karasu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34349 Istanbul, Turkey
Inna Pototskaya
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., 644008 Omsk, Russia
Alexandr S. Chursin
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., 644008 Omsk, Russia
Violetta E. Pozherukova
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., 644008 Omsk, Russia
Gorkem Ozulku
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34349 Istanbul, Turkey
Alexey I. Morgounov
Food and Agriculture Organization, King Abdulaziz Road, 558, Riyadh 11421, Saudi Arabia
Osman Sagdic
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34349 Istanbul, Turkey
Hamit Koksel
Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., 644008 Omsk, Russia
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.
