Effects of grain debranning on bioactive compounds, antioxidant capacity and essential and toxic trace elements in purple durum wheats

Abstract

Debranning was applied to purple durum wheats to identify the debranning levels that provide potential functional flours naturally rich in bioactive compounds and low in toxic trace elements. Six debranning times were applied (30, 60, 90, 120, 150, 180 s) resulting in corresponding six debranned grains (DG-1 to DG-6). The content of total anthocyanins and polyphenols, and of ash, and essential (Cu, Mn, Zn, Se, Fe, Mo, Co) and toxic (Pb, Cd, Hg, As, Sn, Ni, Sr, V, Cr) trace elements and the antioxidant capacity were determined. In DG-1, 40% of the anthocyanins and 15% of the polyphenols were lost, and in DG-2 these losses were of 53% and 23%, respectively. At these DGs, the essential trace elements were mostly preserved (90.0% and 89.5%, respectively), while there was a decay of the toxic trace elements (11.0% and 24.5%, respectively). Debranning is confirmed as a useful technology to obtain improved flours.