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Ahmed, Zahra S.
- Phytochemical Content and Antioxidant Activity of Different Milling Extractions of Diverse Varieties of Egyptian Wheat
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1 Food Science and Nutrition Division, National Research Centre, Dokki, Giza., EG
1 Food Science and Nutrition Division, National Research Centre, Dokki, Giza., EG
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International Journal of Agriculture and Food Science Technology, Vol 4, No 1 (2013), Pagination: 11-23Abstract
The phytochemical content and antioxidant activity in whole meal flour (WMF), bran (BRA) and 82% extraction rate flour (HEF) of ten wheat varieties cultivated in two locations in Egypt were investigated for their potential as a source of phenolic antioxidants. Total phenolic contents (TPC) assay, total flavonoid content (TFC) assay and DPPH radical scavenging activity (RSA) assay were employed for the analysis of in-vitro assessment of antioxidants activity. Results showed that milling process caused a decrease in the content of TPC, TF, and DPPH RSA in all wheat varieties. Tested wheat samples contained significant levels of phenolic compounds and (TPC) ranged in the descending order of BRA 4.67 (Sed1) to 3.71 (Giz168) > WMF 3.12 (Sak61) to 1.78 (Ben3) 2.82 > HEF (Gem10) to 1.62(Ben1) > mg gallic acid equivalents/g sample DW. Considerable variations in free and bound antioxidants components in all milling streams and cultivars were reported and their levels depended on both initial grain concentrations and on milling streams. L, a and b Hunter lab values showed variation in the grain color by cultivars. Milling resulted in higher Hunter L-value of the HEF coupled with lower a and b-value. BRA showed the lowest lightness values compared to WMF and HEF. No specific trend is seen in the color of wheat varieties of both localities i.e. Lower and Upper Egypt. The phenolic content and antioxidant activity were all significantly influenced by the effects of cultivar, milling, and location with milling effect being the predominant. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. In addition, the contents of bioactive compounds in flour with different extraction rates strongly support the use of high extraction rates.
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