Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties

By M. Vaher, K. Matso, Tuuli Levandi, K. Helmja, M. Kaljurand. 2010

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Abstract Total phenolic content and DPPH radical scavenging capability of the bran layer, flour made from endosperm and whole grain of wheat were determined. Fifteen different wheat samples of ten spring and five winter wheat varieties were analyzed. The spring wheat varieties were grown in both conventional and organic conditions. The total phenolic content of the bran layer found to be the highest (1258-3157 μg/g), followed by that of grains (168 - 459 μg/g) and the lowest of flour (44 - 140 μg/g). The bound phenolic acids were quantified by CE-DAD analysis after alkaline hydrolysis. Ferulic acid was a major compound among phenolic acids found in wheat varieties.

Subfields: Analytical Chemistry, Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/8704b005576f0a2f257df9ed15f22950491bdd3b