Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

Abstract

The total soluble phenolic compounds (TSPC) and antioxidant activity (AA) of 113 tetraploid wheat samples including cultivars, landraces, and wild accessions of different Triticum turgidum subspecies, were assessed to point out potential sources for cereal-based functional foods. TSPC ranged from 1.28 to 3.15 mg g -1 as ferulic acid equivalents and AA, assessed by 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity test, ranged from 47.5% to 81.7%. Among cultivars of ssp. durum, the highest levels were observed in 'Timilia' and 'Svevo', while the ssp. dicoccoides showed the highest TSPC and AA among the accessions. The principal component analysis of data discriminated cultivars from wild accessions, and PC1 explained about 62% of variability. The TSPC were negatively correlated with thousand-kernel weight and grain yield per spike, while were positively correlated with AA, grain protein content, polyphenol oxidase activity, and brown index of whole meal and dough. The cultivar 'Langdon' coupled high TSPC and low brownness.

Production and characterization of functional biscuits obtained from purple wheat

“…The latter showed a value in the range reported for wholemeal of conventional durum (Pasqualone, Delvecchio, Mangini, Taranto, & Blanco, 2014b), while TPC observed in purple wheat were slightly higher than those reported by other authors (Liu et al, 2010). The contribution of TPC from the oil, although not prevalent, did not enable to precisely ascertain the variations of TPC of semolina during processing.…”

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

“…The correlations between bound phenolic acids and antioxidant activity, instead, were generally not significant. A positive correlation between total soluble phenolic compounds and antioxidant activity was noticed by Pasqualone et al (2014) analysing a collection of 113 tetraploid wheat samples. Similarly, Adom et al (2003), analysing 11 wheat varieties, reported a significant positive correlation between total ferulic or total phenolic content (free+bound) and antioxidant activity.…”

Varietal traceability of bread ‘Pane Nero di Castelvetrano’ by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms

“…Timilia, also called Tumminìa, is an old Sicilian autochthonous durum cultivar dating from around 1930. Its most notable characteristic is the content of antioxidant phenolic compounds: compared to other 65 durum varieties it showed, together with Svevo cv, the highest phenolics level, accounting for 2.48 mg g À1 ferulic acid equivalents (Pasqualone, Delvecchio, Mangini, Taranto, & Blanco, 2014). As regards the characteristics of bread prepared from Timilia cv compared to other durum varieties, it has to be remarked that, besides flour or semolina, the Italian rules allow only very few other ingredients to be used in bread-making (namely water and yeast, with or without the addition of salt).…”