The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogen...ic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
Keywords:
phenolic compounds / bread and durum wheat / antioxidant capacity
TY - JOUR
AU - Zilic, Slađana M
AU - Hadzi-Tasković Sukalović, Vesna
AU - Dodig, Dejan
AU - Maksimović, Vuk
AU - Kandic, Vesna
PY - 2013
UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/633
AB - The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
PB - Društvo genetičara Srbije, Beograd
T2 - Genetika-Belgrade
T1 - Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
EP - 100
IS - 1
SP - 87
VL - 45
DO - 10.2298/GENSR1301087Z
ER -
@article{
author = "Zilic, Slađana M and Hadzi-Tasković Sukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Kandic, Vesna",
year = "2013",
abstract = "The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes",
pages = "100-87",
number = "1",
volume = "45",
doi = "10.2298/GENSR1301087Z"
}
Zilic, S. M., Hadzi-Tasković Sukalović, V., Dodig, D., Maksimović, V.,& Kandic, V.. (2013). Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 45(1), 87-100.
https://doi.org/10.2298/GENSR1301087Z
Zilic SM, Hadzi-Tasković Sukalović V, Dodig D, Maksimović V, Kandic V. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika-Belgrade. 2013;45(1):87-100.
doi:10.2298/GENSR1301087Z .
Zilic, Slađana M, Hadzi-Tasković Sukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Kandic, Vesna, "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes" in Genetika-Belgrade, 45, no. 1 (2013):87-100,
https://doi.org/10.2298/GENSR1301087Z . .
