Phytochemical Content and Antioxidant Activity of Ancient Majorca and Carosella (Triticum aestivum L.) Wheat Flours

Mariangela Marrelli,Filomena Conforti,Giancarlo Statti,Pasqualina Sprovieri

doi:10.3390/agronomy11061217

Mariangela Marrelli, Filomena Conforti + Show 2 more

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https://doi.org/10.3390/agronomy11061217

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Journal: Agronomy	Publication Date: Jun 15, 2021
Citations: 6	License type: CC BY 4.0

Affiliation: University of Calabria

Abstract

Two locally grown ancient wheat varieties named Carosella and Majorca (Triticum aestivum L.) were studied for their phytochemical contents and biological activities. Four different types of flour obtained from each variety were investigated. Carosella and Majorca samples showed high concentration of polyphenol content and high antioxidant activity. Among the different types of flour obtained by different grindings (whole wheat, 2, 1, and 0), whole wheat showed the highest antioxidant activity expressed as inhibition of DPPH radical, with an IC50 value of 0.008 mg/mL for Carosella and 0.011 mg/mL for Majorca. The total polyphenol content ranged from 11.72 to 14.34 g/kg in Carosella samples and from 11.96 to 13.67 g/kg in Majorca samples. The results of this study reveal that the two wheat varieties, Carosella and Majorca, could be considered potential sources of antioxidant agent and could play a major role in human health.

Highlights

Ancient Majorca and CarosellaConsumed by billions of people, wheat (Triticum spp.) is the main basic food in many diets and accounts for a large percentage of the daily carbohydrate energy intake
The cereals are conveyed to the mill, which begins to strip the grain of the external part through a system of pairs of metal cylinders that rotate in opposite directions
The health benefit of the consumption of whole grains may be due to their phytochemical composition

Summary

Introduction

Consumed by billions of people, wheat (Triticum spp.) is the main basic food in many diets and accounts for a large percentage of the daily carbohydrate energy intake. It is a cereal currently cultivated all over the world [1]. Cereal products can be considered among the first foods included in the category of dietary foods. They are grown for their fruit, which is a caryopsis formed from the seed wrapped in a series of protective layers. The great interest in their cultivation is due to, on the one hand, the fact that they gather in a small volume important quantities of nutrients (proteins, carbohydrates, mineral salts, vitamins) and that they provide a large amount of calories (about 50% of the caloric value of the daily ration) and, on the other hand, the fact that they have economic advantages related to their short vegetation period and ease of transport and storage [1]

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