PHENOL CONTENT AND ANTIOXIDANT ACTIVITY IN MILLING FRACTIONS OF BREAD WHEAT CULTIVARS
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 1
Abstract
Phenol compounds are a class of plants’ metabolites with role in protecting against ultra violet radiations and pathogen agents. Wheat contains phenol compounds that have raised the specialists’ interest especially due to their antioxidant action with benefic effects in reducing the incidence of cancer and cardiovascular diseases. Antioxidants are not homogeneously distributed in the wheat grain. The aim of this paper is to determine the distribution of phenol compounds in the fractions resulted from wheat grinding. Two cultivars of bakery wheat of the 2008- harvest recommended by the National Institute of Agricultural Research- development Fundulea (the cultivar Boema and the cultivar Faur) were used to test their resistance to the new climate conditions from our country. The samples were ground by a pilot mill Buhler and the fractions resulted were submitted to the extraction method. The extracts were filtered and analyzed further on to determine the total phenol content and total antioxidant capacity. Total phenol content was determined using the method Folin –Ciocâlteu in all the fractions resulted from grinding. Total antioxidant capacity was spectrophotometrically determined on phenol extracts by the method DPPH. The results obtained did not show notable differences between the cultivars analyzed as regards the total phenol content .As for the distribution on milling fractions, the quantity of total phenols is higher as the fractions contain more milling material coming from the aleuronic layer and bran. When determining the antiradical capacity we noticed that the fractions ground from the wheat Faur have a higher reducing capacity than those from the wheat Boema and the reducing capacity increases as the fraction ground contains a higher percentage of aleuronic tissue. These data underline the importance of big extractions which have a higher content in bran and aleuronic layers in order to obtain some physiologically important and benefic products for the body’s daily consumption due to the intake of antioxidants.
Authors and Affiliations
Cristian Serea, Octavian Barna
Keywords
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