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

Djordje Malenčić, Biljana Kiprovski, Vojislava Bursić, Gorica Vuković, Nikola Hristov, Ankica Kondić-Špika

Abstract


Total phenolics (TP), total tannins (TT), total 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 TP ranged from 976 to 2927 μg catechin/g, while TT ranged from 335 to 1412 μg catechin/g and TF from 0.16 to 1.12 µg/rutin gof 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 a 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 higher nutritive and antioxidant properties.


Keywords


wheat, polyphenolics, seed, tannins, flavonoids, antioxidants

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DOI: https://doi.org/10.2298/JSC151021013M

Copyright (c) 2016 Journal of the Serbian Chemical Society - J. Serb. Chem. Soc.

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