Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity

Abstract

ABSTRACTSimple phenolic acid levels were determined on pooled millstreams of five different classes of Canadian wheat milled to ~75, 80, and 85% extraction. Pooled flours and whole grain were analyzed by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) to establish endogenous levels of insoluble bound, soluble esterified, and free phenolic acids. Only ferulic acid was detected in the insoluble bound category, which accounted for >80% of the total phenolic acids present in every flour. The soluble esterified phenolic acids accounted for up to 17% of the overall total phenolic acid content within a flour. The major constituents were sinapic, ferulic, and vanillic acids, with minor amounts of coumaric, caffeic, and syringic acids. Free phenolic acids accounted for a maximum of 6% of the total phenolic content of any prepared flour. Ferulic acid was the major free phenolic acid, while sinapic acid was not detected in any flour. Significant correlations (r = 0.64–0.97, P < 0.05) were observed between insoluble bound ferulic acid, individual soluble esterified acids, and most free acids with polyphenol oxidase activity, as well as color and ash content for each class.