Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

作     者：Yaoguang Li Dongyun Ma Dexiang Sun Chenyang Wang Jian Zhang Yingxin Xie Tiancai Guo 

作者机构：Agronomy College National Engineering Research Center for Wheat Henan Agricultural University The Collaborative Innovation Center of Henan Food Crops Henan Agricultural University Institute of Food Science and Technology Henan Agricultural University 

出 版 物：《The Crop Journal》 (作物学报（英文版）)

年 卷 期：2015年第3卷第4期

页      面：328-334页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：funded by the Special Funds for Industry System (CARS-03) Science and Technology Support Program (2012BAD04B07-03) 

主　　题：Total phenolic content Total flavonoid content Milling method Antioxidant activity Colored wheat 

摘      要：The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content(659.8 μg gallic acid equivalents g-1), total flavonoid content(319.3 μg rutin equivalents g-1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content(236.2 μg rutin equivalents g-1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour(P 0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities(by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.