Antioxidant Components and Activity of Triticum aestivum Flour
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Abstract:
Triticum aestivum is a high-quality wheat with special nutritional quality. In this experiment, two kinds of characteristic Triticum aestivum, 16W16 and Yunhei 14207, were selected as the research objects to analyze the antioxidant active components and capacity of Triticum aestivum whole wheat flour, flour, and bran. The results showed that the levels of anthocyanins, polyphenols, and flavonoids in Triticum aestivum were higher than those in the control wheat. The levels of polyphenols, flavonoids, and anthocyanins in 16W16 whole wheat flour were 3.73 mg GAE/g, 2.45 mg RE/g, and 111.33 mg/kg, respectively. The iron ion reduction ability of 16w16 whole wheat flour was 2.34 mg TE/g, and the scavenging rates of DPPH and OH free radicals were 48.18% and 42.46%. 16W16 crude bran had the highest content of antioxidant components and strongest antioxidant activity. The levels of anthocyanins, polyphenols, and flavonoids were 672.31 mg/kg, 6.77 mg GAE/g and 6.67 mg RE/g, respectively. The iron ion reduction capacity of the bran was 5.73 mg TE/g, and the DPPH and •OH free radicals scavenging rates were 97.00% and 88.30%, respectively. Analysis of the antioxidant components in Triticum aestivum showed that anthocyanins, polyphenols, and flavonoids in the bran accounted for approximately 99.00%, 50.00%, and 80.00% of the total antioxidant components content, which indicated that the antioxidant substances in Triticum aestivum were mainly distributed in the seed coat structure. The levels of polyphenols, flavonoids, and anthocyanins as well as antioxidant activity of Yunhei 14207 were significantly lower than those of 16w16 and higher than those of the control wheat Yongliang 4. Analysis of the content of antioxidant components in Triticum aestivum showed that the antioxidant active substances in triticale were mainly distributed in the bran. Comprehensive analysis showed that the content of active components in Triticum aestivum was higher and antioxidant ability was stronger than that in Triticum aestivum. Therefore, Triticum aestivum is a good material for developing functional and health foods.
