Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method |
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Authors: | Pham Van Hung Tomoko Maeda Kazutaka Miyatake Naofumi Morita |
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Affiliation: | 1. Department of Food and Post-harvest Technology, Hanoi University of Technology, No. 1, Dai Co Viet Road, Hanoi, Viet Nam;2. Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Kato, Hyogo 673-1494, Japan;3. Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan;4. Department of Food Packaging Technology, Toyo College of Food Technology, 4-3-2, Minami-Hanayashiki, Kawanishi, Hyogo 666-0026, Japan |
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Abstract: | The graded flour fractions, which were milled from whole wheat grain from outer to inner parts without removal of germ and bran, are rich in dietary fibers and minerals, the sources of nutrition for human beings. In this study, the whole waxy wheat was milled into five fractions using the gradual milling method and the phenolic contents and antioxidant capacity of these flours were investigated. The total phenolic and flavonoid contents of free and bound phenolic extracts gradually increased in the order from the inner to the outer fractions. The flours milled from the outer parts of grain contained significantly higher amount of phenolics and exhibited significantly higher antioxidant capacity than did the whole grain. Likewise, the inner flour fractions milled from mostly endosperm part had significantly higher amount of phenolics and exhibited significantly higher antioxidant capacity than did the white flour, which was milled by a conventional milling method. Thus, the graded flours from whole waxy wheat should be encouraged to be used for processing whole-grain foods to improve both qualities of end-use products and health benefits. |
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