Comparison of the Nutritional Compositions and Antioxidant Properties of Korean and Imported Whole Wheat (Triticum aestivum L.)

In this study, the proximate compositions, nutritional components, and antioxidant properties of Korean and imported whole wheat were examined and compared. The crude ash, crude protein, crude lipid, and dietary fiber contents were higher in Korean whole wheat than in imported whole wheat, whereas the moisture and carbohydrate levels were lower. In particular, the crude ash and dietary fiber content differed by more than 1.2 times, and the crude protein and crude lipid content were also significantly different at the P less than 0.01 level. The glutamic acid contents of Korean and imported whole wheat were 3.75% and 3.12%, respectively, and comprised more than 30% of the total amino acid content, and the glutamic acid content of Korean whole wheat was 1.2 times higher than that of imported whole wheat. In addition, calcium (Ca), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), sodium (Na), and zinc (Zn) levels of Korean whole wheat were significantly higher than those of imported whole wheat (P less than 0.01). The total saturated and unsaturated fatty acid contents were also higher in Korean whole wheat than in imported whole wheat. The ratio of unsaturated fatty acid to total fatty acid of Korean and imported whole wheat were 78.12% and 75.01%, respectively, which showed a significant difference (P less than 0.01). The total polyphenol and flavonoids contents of the 80% methanol extract from Korean whole wheat were 1,354.62 mg gallic acid equivalents/g and 65.69 mg quercetin equivalents/g, respectively. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of the methanol extract from Korean whole wheat (91.93%) was found to be more than twice that of the methanol extract from imported whole wheat (45.95%). These results are expected to be used as basic data for increasing the self-sufficiency and quality of Korean whole wheat.