Whole grain phenolics and antioxidant activity of Triticum cultivars and wild accessions

Abstract

Soluble free phenolics (SP), PVPP-bound tannins (PVPP-P), flavonoids (TF) and proanthocyanidins (PA) content, as well as the DPPH-radical scavenging capability of the whole grain of 17 different Triticum spp. accessions were analyzed. The content of SP ranged from 976 to 2927 μg CE/g, while PVPP-P ranged from 335 to 1412 μg CE/g and TF from 0.16 to 1.12 μg RE/g of dry whole grain. The presence of PA in the whole grains has not been established. The values for DPPH-radical scavenging activity were rather moderate, under 40 % of neutralized radicals. A positive correlation between DPPH-activity and analyzed phenolics was recorded in twelve of seventeen genotypes (r=0.73-0.99). Trans-cinnamic acid was the major compound among phenolic acids and quercetin among flavonoids found in wheat varieties. The data obtained should enable the selection of the accessions rich in biologically active compounds that could further be processed into functional food with possible health benefits associated with higher antioxidant properties. [Projekat Ministarstva nauke Republike Srbije, br. TR-31066]

Keywords

• wheat
• polyphenolics
• grain
• tannins
• flavonoids
• antioxidants