Effects of grain debranning on bioactive compounds, antioxidant capacity and essential and toxic trace elements in purple durum wheats

• Published in: Food science & technology Vol. 118; p. 108734
• Main Authors: Ficco, Donatella Bianca Maria, Borrelli, Grazia Maria, Miedico, Oto, Giovanniello, Valentina, Tarallo, Marina, Pompa, Ciro, De Vita, Pasquale, Chiaravalle, Antonio Eugenio
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020
• Subjects: Anthocyanins; Debranning; Essential/ toxic trace elements; Polyphenols; Purple durum wheats; PubChem CID: 313; PubChem CID: 784; PubChem CID: 445858; 2,2′-azinodi(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS); hydrogen peroxide; PubChem CID: 197081; Essential/ toxic trace elements; PubChem CID: 40634; PubChem CID: 944; Purple durum wheats; PubChem CID: 887; hydrofluoric acid; Debranning; nitric acid; Cyanidin 3-O-glucoside; ferulic acid; PubChem CID: 6871216; PubChem CID: 14917; Polyphenols; methanol; Anthocyanins; hydrochloric acid; 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox)
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108734

Debranning was applied to purple durum wheats to identify the debranning levels that provide potential functional flours naturally rich in bioactive compounds and low in toxic trace elements. Six debranning times were applied (30, 60, 90, 120, 150, 180 s) resulting in corresponding six debranned grains (DG-1 to DG-6). The content of total anthocyanins and polyphenols, and of ash, and essential (Cu, Mn, Zn, Se, Fe, Mo, Co) and toxic (Pb, Cd, Hg, As, Sn, Ni, Sr, V, Cr) trace elements and the antioxidant capacity were determined. In DG-1, 40% of the anthocyanins and 15% of the polyphenols were lost, and in DG-2 these losses were of 53% and 23%, respectively. At these DGs, the essential trace elements were mostly preserved (90.0% and 89.5%, respectively), while there was a decay of the toxic trace elements (11.0% and 24.5%, respectively). Debranning is confirmed as a useful technology to obtain improved flours. •Purple durum wheats are naturally rich in polyphenols including antocyanins.•The effect of debranning on bioactives and toxic trace elements was studied.•Antioxidants and trace elements in six debranned grains were evaluated.•Grain debranning is useful for production of improved flours/ingredients.•Debranned grains rich in bioactive compounds and low in toxic ones were identified.