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Phenolic Acid Profiles and Antioxidant Activities of Different Wheat (Triticum Aestivum L.) Varieties

Revanappa, S. B. and Salimath, P. V. (2010) Phenolic Acid Profiles and Antioxidant Activities of Different Wheat (Triticum Aestivum L.) Varieties. Journal of Food Biochemistry, 35 (3). pp. 759-775.

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Free and bound phenolic acid profiles, dietary fibers and antioxidant activities of four indigenous wheat varieties – DWR-162, GW-322, MACS- 2496 and HD-2189 – were evaluated. Both free and bound phenolic acids had ferulic and p-coumaric acids, while, free phenolic acids had protocatechuic, vanillic and syringic acids. Ferulic acid was the predominant bound phenolic acid in all the four wheat varieties. Bound phenolic extracts of MACS-2496 showed highest antioxidant activity followed by HD-2189. Free phenolics were more in HD-2189 followed by MACS-2496 and revealed maximum antioxidant activity. Arabinose and xylose are the major components of both soluble and insoluble dietary fibers. The content of dietary fibers was highest in MACS-2496 followed by HD-2189. The wheat varieties MACS-2496 and HD-2189 could be exploited as potential source of natural antioxidants due to their high phenolic and dietary fiber contents.

Item Type: Article
Uncontrolled Keywords: Antioxidants, processed foods, dietary fibers, wheat
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 06:52
Last Modified: 10 Oct 2018 11:10
URI: http://ir.cftri.com/id/eprint/9726

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