Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

By Yaoguang Li, Dongyun Ma, Dexiang Sun, Chenyang Wang, Jian Zhang, Ying-xin Xie, T. Guo. 2015

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Abstract The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g− 1), total flavonoid content (319.3 μg rutin equivalents g− 1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content (236.2 μg rutin equivalents g− 1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour (P

Subfields: Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/508fb0d588a1b043dec09a8fdf51bf515cab6809