Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Abstract

Background: Wheat (Triticum aestivum) is the most important food crop in India and most important cereal grain. It is widely consumed in northern India. It is the leading source of all the macronutrients like proteins (especially vegetable protein), energy and carbohydrates and micronutrients like minerals (iron, calcium, zinc, potassium etc.) and B vitamins. It is currently second to rice in terms of total production (tonnes) as the main human food crop. The wheat flour besides various nutrients also contains anti-nutrients like phytates, oxalates, polyphenols, tannins etc. Polyphenol are the phytochemicals i.e., compounds which are found abundantly in natural plant food sources that have antioxidant properties. These phytochemicals are found in many types of plant foods, such as grains like wheat, pearl millet, maize etc., legumes like peanuts and soybeans, nuts, and seeds. There are various factors which affect the polyphenol content of plants and these include environmental factors, degree of ripeness at the time of harvesting, processing and storage. Polyphenolic content of the foods are greatly affected by environmental factors as well as edaphic factors like soil type, sun exposure, rainfall etc.

Utilization of the Whole Cowpea Pod and Barley Husk in The Production of Nutritionally Enriched Composite Flour

“…The results showed that the phytic acid content of composite flour (191.05 mg) differs significantly from that of barley husk (3.66 mg) Parmar and Dahiya (2013) analyzed the phytic acid in wheat flour ( between 167.18 to 241.63 mg), which was similar to the result of the present study. Perea et al (2019) measured the phytic acid level in barley husk and found it to be 2.32 mg, which was higher than the value reported in this study.…”

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

“…Rakhi and Puni (2013) indicated that the percentage of phytic acid in varieties studied were (206.71, 240.10) mg/100gm, and a decreased after germination to (33.21, 38.27) mg/100gm respectively. Parmar and Dahiya (2015) showed that phytic acid content were (234.15, 238.06, 253.9) mg/100gm in bread wheat cultivars and decrease to (167.18, 183.48, 205.11) mg/100gm after germination.…”

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

“…The phenolic content is usually related to different factors other than the microbial composition. Although cereal grains are a good source of bioactive compounds, their level and activity are affected by cereal species and varieties, the nature of the antioxidants, the milling process producing flours with different degrees of refining, and food processing [ 1 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 ]. In detail, durum wheat has higher phenol and antioxidant activity than soft wheat [ 76 , 86 ]; similarly, whole flour and bread more than the refined [ 87 , 88 , 89 , 90 ], since phenolic compounds are mostly present in the outer layers of the grain that are usually removed by the milling industries [ 91 ].…”