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

Abstract

The contents of soluble free phenolics (SP), PVPP-bound tannins (PVPP-P), flavonoids (TF) and proanthocyanidins (PA), as well as the DPPH-radical scavenging capability, of the whole grain of 17 different Triticum spp. accessions were analyzed. The contents of SP ranged from 976 to 2927 mu g CE g(-1), of PVPP-P from 335 to 1412 mu g CE g(-1) and of TF from 0.16 to 1.12 mu g RE g(-1) of dry whole grain. The presence of PA in the whole grains was not 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 the seventeen genotypes (r from 0.73 to 0.99). trans-Cinnamic acid was the major compound among acids and quercetin among flavonoids found in the 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.