Abstract
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 bio- active 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 to- cols including 2 tocopherols and 2 tocotrienols with � -tocotrienol being the most abundant tocol. Lutein, the primary caro- tenoid 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.
Highlights
Wheat has been used as a food since the late Stone Age [1]
Total phenols content (TPC) expressed as ferulic acid equivalent, the predominant phenolic acid in wheat, significantly varied between wheat species and cultivars ranging from 881 μg/g to 2382 μg/g (Table 1)
This demonstrates a broad range of TPC in wheat species, which would offer rich genetic resources for the development of wheat-based functional foods
Summary
Wheat has been used as a food since the late Stone Age (ca. 6700 BC) [1]. At present, it is a staple food worldwide. Wheat is rich in the basic nutrients such as energy, protein, vitamins and minerals and contains rational amounts of bioactive compounds such as dietary fiber and antioxidants. The U.S Food and Drug Administration (FDA) under the Nutrition and Labeling Education Act (NLEA) has allowed a health claim with regards to the consumption of whole grain foods and reducing the risk of heart disease and certain cancers [2]. Several recent studies have supported the role of whole grain diets in lowering body mass index and the risk of cardiovascular disease [3], hypertension in women [4] and colorectal cancer [5]. The beneficial health properties of whole grain products have been associated with the presence of higher amounts of dietary fiber and antioxidants and lower calories as compared to their respective refined ones
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