Influence of genotype and environment on the content of 5-n alkylresorcinols, total phenols and on the antiradical activity of whole durum wheat grains

Nutritional and functional roles of millets—A review

“…Millets grains are good sources of polyphenols (Chethan, ). Table shows the total phenolic content of soluble and bound phenolic extracts of some common millets (Chandrasekara & Shahidi, ) Gallic acid, polymeric tannins, protocatechuic acid, gentisic acid, caffeic acid, vanillic acid, syringic acid, ferulic acid, para coumaric acid, transcinnamic acid, and 5‐n‐alkylresorcinols are the major groups of phenolic compounds present in all types of millet grains (Bellato, Ciccoritti, Frate, Sgrulletta, & Carbone, ; Pradeep & Guha, ; Pradeep & Sreerama, ; Shobana et al, ; Siwela, Taylor, Milliano, & Dudu, ). Millet polyphenols are reported to possess bioactivities, such as free radical scavenging, anticancer, antimicrobial, and anti‐oesteogenic (Chandrasekara & Shahidi, ; Nambiar, Dhaduk, Sareen, Shahu, & Desai, ).…”

“…Viswanath et al () studied the antioxidant activity of finger millet and confirmed the free radical scavenging potential of the phenolic content of seed coat. Bellato et al () proposed the regular intake of whole grain could protect the body against several types of chronic disorders due to the presence of antioxidant compounds, such as phenolics and flavonoids. Chandrasekara and Shahidi () studied the antioxidant potential, such as total phenolic content, total flavonoid content, ferrous ion chelating activity, and singlet oxygen scavenging capacity of seven millet varieties and confirmed that the phenolic extracts of millets showed anticancer activity by scavenging peroxyl and hydroxyl radicals.…”

Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

“…These data appear generally higher than those reported in other studies. Bellato et al (2013) reported values ranging from 98.6 to 144.9 mg/kg dm in 19 varieties of durum wheat, while Menga et al (2010) reported a mean TPC of 882 mg/kg dm in 30 durum wheat genotypes. These differences are mainly attributable to the different methods used for the extraction, which not always include the contribution of the different TPC forms to the total content.…”

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

“…High variability was also observed in the free soluble fraction of polyphenols: range 0.33 mg/g (Urria 12) to 0.72 mg/g (Orobel). The biosynthesis and accumulation of phenolic compounds during kernel development is known to be highly dependent on the wheat variety and environmental conditions (abiotic and biotic stresses) (Stracke et al, 2009;Bellato et al, 2013). The impact of environmental effects was seen in a comparison of the mean values obtained for each growing season (1.52 and 2.15 mg/g for the first and the second year, respectively).…”