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Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice

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Authors
Žilić, Slađana
Hadži-Tašković-Šukalović, Vesna
Dodig, Dejan
Maksimović, Vuk
Kandić, Vesna
Article (Published version)
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Abstract
The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogen...ic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.

Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenoln...e kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.

Keywords:
bread and durum wheat / phenolic compounds / antioxidant capacity
Source:
Genetika, 2013, 45, 1, 87-100
Publisher:
  • Društvo genetičara Srbije, Beograd
Funding / projects:
  • Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)

DOI: 10.2298/GENSR1301087Z

ISSN: 0534-0012

WoS: 000320985900009

Scopus: 2-s2.0-84880643294
[ Google Scholar ]
7
5
URI
http://rik.mrizp.rs/handle/123456789/498
Collections
  • Радови истраживача / Researchers' publications
Institution/Community
MRIZP
TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Maksimović, Vuk
AU  - Kandić, Vesna
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/498
AB  - The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
AB  - Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
T1  - Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice
VL  - 45
IS  - 1
SP  - 87
EP  - 100
DO  - 10.2298/GENSR1301087Z
UR  - conv_472
ER  - 
@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Kandić, Vesna",
year = "2013",
abstract = "The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species., Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes, Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice",
volume = "45",
number = "1",
pages = "87-100",
doi = "10.2298/GENSR1301087Z",
url = "conv_472"
}
Žilić, S., Hadži-Tašković-Šukalović, V., Dodig, D., Maksimović, V.,& Kandić, V.. (2013). Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 45(1), 87-100.
https://doi.org/10.2298/GENSR1301087Z
conv_472
Žilić S, Hadži-Tašković-Šukalović V, Dodig D, Maksimović V, Kandić V. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika. 2013;45(1):87-100.
doi:10.2298/GENSR1301087Z
conv_472 .
Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Kandić, Vesna, "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes" in Genetika, 45, no. 1 (2013):87-100,
https://doi.org/10.2298/GENSR1301087Z .,
conv_472 .

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