Phenolic acid composition and antioxidant activity of hard red winter wheat varieties
2018
Tian, Wenfei | Li, Yonghui
Whole wheat consumption is associated with reduced risk of chronic diseases. This study determined total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activities, metal chelating activity, and phenolic acid composition of 12 hard red winter wheat varieties. TPC, TFC, antioxidant activity, and metal chelating activity varied significantly among different varieties. Trans‐ferulic acid, syringic acid, vanillic acid, p‐coumaric acid, sinapic acid, and 4‐hydroxybenzoic acid were detected and quantified in free, conjugated, and bound fractions. Overall, LCS Mint and WB Grainfield varieties have higher phenolic and flavonoid content. Everest, SY Monument and T158 varieties have stronger antioxidant activity. Positive correlations were obtained between total phenolic acid content and antioxidant activity. Our result suggested that phenolic acid composition and antioxidant activity of hard wheat are highly dependent on their genotypes. PRACTICAL APPLICATIONS: The health benefits of whole grain products are in part attributed to their unique antioxidant activities. Phenolic compounds, especially phenolic acids, are believed to be one of the major contributors to the antioxidant activity of cereal grains. The breeders and food industry can be benefited by a comprehensive understanding of phenolic compositions and antioxidant activities of different wheat varieties. Identifying wheat varieties with significant levels of phenolic content and strong antioxidant activity has the potential not only to promote the value‐added cultivation and use of wheat rich in these factors, but also to provide health benefit to consumers, thereby enhancing wheat profitability, agricultural economy, and public health.
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