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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Abstract
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.res.in/id/eprint/9726 |
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