Total polyphenol content and antioxidant properties of Solina (Triticum aestivum L.) and derivatives thereof

Main Article Content

Alessandra Durazzo
Gaetana Casale
Valentina Melini
Giuseppe Maiani
Rita Acquistucci

Keywords

antioxidants, bread, soft wheat Solina, Total Polyphenol Content (TPC), traditional foods, whole wheat flours

Abstract

This study aims to characterize grains and derivatives of Solina, an Italian traditional winter soft wheat (Triticum aestivum L.). Total polyphenol content and antioxidant properties were investigated in grains, whole flours and bread, both in aqueous-organic extracts and residues. Results showed the important contribution of hydrolysable polyphenols, isolated in the residue of the aqueous-organic extract, to antioxidant properties (over 90%  in grains and derivatives), and the key role played by milling and baking in antioxidant properties. Moreover, the analysis of potentially bioactive antioxidants remaining in the residues showed to be required for a comprehensive determination of antioxidant capacity in cereals. The study highlights Solina represents a valuable Italian traditional wheat cultivar with proved antioxidant properties.
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