Bioactive Compounds and their Antioxidant Capacity in Selected Primitive and Modern Wheat Species
El-Sayed M. Abdel-Aal*, Iwona Rabalski
Identifiers and Pagination:Year: 2008
First Page: 7
Last Page: 14
Publisher ID: TOASJ-2-7
Article History:Received Date: 11/03/2008
Revision Received Date: 25/03/2008
Acceptance Date: 31/03/2008
Electronic publication date: 10/4/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Whole grain foods have been recommended for healthy diets as being recognized sources of dietary fiber and antioxidants. A diverse array of wheat was evaluated in terms of bioactive compounds and antioxidant capacity. The bioactive compounds examined include phenolic acids, carotenoids and tocols which were determined by HPLC. Antioxidant was based on the determination of scavenging capacity of DPPH. and ABTS.+ radicals and total phenols assay. Significant differences were observed in total phenols and ferulic acid between wheat species. Wheat species contained four major tocols including 2 tocopherols and 2 tocotrienols with β-tocotrienol being the most abundant tocol. Lutein, the primary carotenoid in wheat, significantly differed among wheat species ranging from 1.0 to 8.1 mg kg-1. Scavenging capacity of DPPH. and ABTS.+ radicals significantly varied being 1.97-3.20 and 17.1-24.7 μmole g-1, respectively. The results show the presence of considerable variability among wheat species in antioxidant composition and capacity with certain wheats hold promise for the development of functional foods for health promotion.