Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidants
Lilei YuTrust Beta

Abstract

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05). There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50-1.65 mg/g) and white bread (0.79-1.03 mg/g) showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average), respectively. Whole wheat flour and bread were superior to refin...Continue Reading

References

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Citations

Sep 8, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Barbara LaddomadaGiovanni Mita
Sep 8, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lilei Yu, Trust Beta
Nov 26, 2015·Food Chemistry·Kabo MasisiMohammed H Moghadasian
Mar 3, 2018·Foods·Bouchra Sayed AhmadOthmane Merah
Aug 5, 2017·Frontiers in Plant Science·Anam Khalid, Amjad Hameed
Feb 23, 2020·Nutrients·María Ciudad-MuleroJosé M Carrillo
Oct 5, 2018·Plant Foods for Human Nutrition·María Gricelda Vázquez-CarrilloDavid Santiago-Ramos
Jan 25, 2017·Journal of Food Science and Technology·Musarat ShafiRafiya Bazaz
Apr 26, 2020·Antioxidants·Valentina MeliniRita Acquistucci
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Manuel GómezÁngela Bravo-Núñez
May 15, 2021·Critical Reviews in Food Science and Nutrition·Sorayya Kheirouri, Mohammad Alizadeh
Jul 28, 2021·Journal of the Science of Food and Agriculture·Dongyun MaBeiming Xu

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Methods Mentioned

BETA
Assay

Software Mentioned

SAS
KC4

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