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Effect of storage and processing on bioactive compounds and antioxidant activity in whole wheat flour of Indian wheat cultivars

Indian Agricultural Research Journals

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Title Effect of storage and processing on bioactive compounds and antioxidant activity in whole wheat flour of Indian wheat cultivars
 
Creator Kumar, Sunil
Priti
Ankush
Gupta, Om Prakash
Sirohi, Mohit
Verma, Pooja
Kumar, Abhishek
Pandey, Vanita
Ram, Sewa
Singh, Gyanendra
 
Subject Soluble phenolic content
Antioxidant activity
Chapatti
Whole wheat flour
Storage
 
Description Wheat (Triticum aestivum L.) is among the most extensively cultivated cereal crops worldwide serving as a staple food consumed by one-third of the world’s population. In addition to providing basic nutrients, wheat also comprehends substantial levels of bioactive substances. These days, polyphenolic compounds are receiving fair attention due to various reports of associated health benefits and nutraceutical effects. Thus, a study was carried out with whole wheat flour of three Indian wheat cultivars (PBW 550, DBW 187 and DBW 222), grown at Karnal location for their soluble phenolic, anthocyanin content and antioxidant potential during storage as well as while processing/baking. During baking, the decrease in soluble phenolic content ranged from 43.2 (DBW 222) to 51.0% (PBW 550) while there was substantial decrease in ABTS radical scavenging activity to the tune of 70.3 (DBW 187) to 81.3% (PBW 550). The baking resulted decrease in anthocyanin content from 34.0 (PBW 550) to 55.9% (DBW 187). During storage of whole wheat flour in paper bags under dark conditions at room temperature, soluble phenolic content (9.5-12.2%) decreased slowly compared to anthocyanins (43.8-60.3%) and antioxidant activity (34.3-54.2%) after 60 days of storage. Overall data showed that anthocyanins, soluble phenolic content, and antioxidant activity decreased in whole wheat flour during storage as well as processing; irrespective of the wheat cultivar under study.
 
Publisher Society for Advancement of Wheat and Barley Research
 
Date 2024-07-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JWR/article/view/149796
 
Source Journal of Cereal Research; Vol. 16 No. 1 (2024)
2582-2675
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JWR/article/view/149796/55510
 
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