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Advisor(s)
Abstract(s)
Wheat is an important cereal worldwide that plays an outstanding role in human nutrition [1]. Whole grain
consumption has been associated with reduced risk of developing chronic diseases and this health
benefit may be due to different phytochemical compounds, including tocopherols [2]. The aim of this
study was to identify and quantify the tocopherols presentin four different varieties of wheat flours
(Cajeme and Marius as soft wheat and Endural and Aldura as durum wheat),comparing whole grain flour
and refined flour. Tocopherols were determined by using HPLC coupled to a fluorescence detector
(FP-2020; Jasco, Easton, MD, USA). The quantification was based on the fluorescence signal response of
each standard, using the internal standard (tocol) and by using calibration curves obtained from
commercial standards of each compound [3]. In the present study α–, β– and γ–tocopherols were
identified and quantified, while γ–tocopherol was not found in the analysed samples. The refined Cajeme
flour was the only exception in which none of the vitamers were detected. In all samples, α–tocopherol
was the major compound (0,53 mg/100g and 0,17 mg/100g, in Marius whole grain flour and Aldura
refined flour, respectively).Total tocopherols content ranged from 0.81 mg/100g to 0.23 mg/100g in Marius
whole grain flour and Aldura refined flour, respectively. Tocopherols content was significantly higher (p<
0.05) in all whole-wheat flour in comparison with refined wheat flours. Comparing durum wheat flour with
soft wheat flour, the present study showed that the content of α–tocopherol is higher in soft wheat
varieties. The Relative vitamin E activity (REA) of the analyzed samples ranged from 0,2 mg to 0,7 mg
(Aldura refined flour and Marius whole grain flour, respectively), covering up to 5,5% of Nutrient
Reference Value (NRV) according to the EU Regulation1169/2011 [4]
Description
Keywords
Citation
Ciudad-Mulero, María; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel C.F.R.; Matallana, Maria Cruz; Morales, Patricia; Fernández-Ruíz, Virginia; Carrillo, José M. (2017). Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7
Publisher
Instituto Politécnico de Bragança