Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

Food Chemistry
Debora GiordanoMassimo Blandino

Abstract

In this study, the chemical composition of pigmented wheats (yellow, purple and blue types), and the distribution of the bioactive compounds in their roller-milled and pearled fractions, were compared with conventional wheats (red and white types). Roller-milling promoted the recovery of total dietary fiber, β-glucans, phenolic acids and anthocyanins in the bran fraction, which resulted also in a higher total antioxidant activity than the refined flour. Conversely, lutein resulted mainly concentrated in the refined flour. In the same way, the distribution pattern in the pearled fractions differ depending on the bioactive considered. The study highlights that a careful selection of the most appropriate fractionation process should be performed to produce flours rich in bioactive compounds. Roller-milling resulted useful for the production of refined flours rich in xanthophylls, with particular emphasis to the yellow-grained wheats. Contrarily, pearling could be more useful in the valorization of the health potential of anthocyanin-pigmented varieties.

Citations

Jul 1, 2017·Food & Function·Donato AngelinoDaniela Martini
Jul 21, 2020·Critical Reviews in Food Science and Nutrition·Praveen SainiVijay Singh
Nov 22, 2017·Biochemistry Research International·Zübeyir Huyutİlhami Gülçin
Sep 12, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oksana SytarIryna Smetanska
Jan 21, 2019·Plant Foods for Human Nutrition·Parisa Abbasi ParizadStefania Iametti
Nov 28, 2020·Andrologia·Anuson PoasakatePoungrat Pakdeechote
Apr 12, 2018·Journal of Agricultural and Food Chemistry·Debora GiordanoMassimo Blandino
Apr 12, 2018·Journal of Agricultural and Food Chemistry·Debora GiordanoMassimo Blandino
Nov 19, 2021·Journal of Agricultural and Food Chemistry·Clara PedrazzaniLaura Righetti

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