TOTAL POLYPHENOL CONTENT AND ANTIOXIDANT PROPERTIES OF SOLINA AND DERIVATIVES THEREOF

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 t...

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Bibliographic Details
Published inItalian journal of food science Vol. 28; no. 2; p. 221
Main Authors Durazzo, A, Casale, G, Melini, V, Maiani, G, Acquistucci, R
Format Journal Article
LanguageEnglish
Published Pinerolo Chiriotti Editori S.r.l 05.05.2016
Codon Publications
Subjects
Analysis
Antioxidants (Nutrients)
Bread
Grains
Polyphenols
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Summary: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 that Solina represents a valuable Italian traditional wheat cultivar with proved antioxidant properties. Keywords: antioxidants, Total Polyphenol Content (TPC), traditional foods, soft wheat Solina, whole wheat flours, bread
ISSN:1120-1770
2239-5687