The Content of Tocols in South African Wheat; Impact on Nutritional Benefits

Foods
Maryke LabuschagneAngeline van Biljon

Abstract

Wheat is a major component within human consumption, and due to the large intake of wheat, it has an impact on human nutritional health. This study aimed at an increased understanding of how the content and composition of tocols may be governed for increased nutritional benefit of wheat consumption. Therefore, ten South African wheat cultivars from three locations were fractionated into white and whole flour, the content and concentration of tocols were evaluated by high performance liquid chromatography (HPLC), and vitamin E activity was determined. The content and composition of tocols and vitamin E activity differed with fractionation, genotype, environment, and their interaction. The highest tocol content (59.8 mg kg(-1)) was obtained in whole flour for the cultivar Elands grown in Ladybrand, while whole Caledon flour from Clarence resulted in the highest vitamin E activity (16.3 mg kg(-1)). The lowest vitamin E activity (1.9 mg kg(-1)) was found in the cultivar C1PAN3118 from Ladybrand. High values of tocotrienols were obtained in whole flour of the cultivars Caledon (30.5 mg kg(-1) in Clarens), Elands (35.5 mg kg(-1) in Ladybrand), and Limpopo (33.7 mg kg(-1) in Bultfontein). The highest tocotrienol to tocopherol ratio wa...Continue Reading

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