Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

Abstract

The amounts and compositions of free, conjugated, bound, and total phenolic acids were determined in 175 samples of wheat flour grown on a single site in 2005. The highest contents of total phenolic acids were found in flours of winter wheat (1171 microg/g) with average levels of 658 microg/g total phenolics across all of the wheat genotypes. Winter wheats showed a range of >3.5-fold across the concentration range for total phenolic acids. Spelt genotypes displayed the narrowest (1.9-fold) range of total phenolic acid concentration. The concentrations of phenolic acids in the different phenolic acid fractions were in the order bound > conjugated > free, with bound phenolic acids making up around 77% of the total phenolic acid concentration and free phenolic acids constituting between 0.5 and 1%. The results indicate that there is genetic diversity in phenolic acid content and that it should be possible to selectively breed for lines with high contents of phenolic components.