Advisor(s)
Abstract(s)
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber
(DF) and arabinoxylans of di erent durum (Triticum turgidum ssp. Durum L.) and bread (Triticum
aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health
claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover,
other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their
phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC
enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric
methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three
di erent in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water
extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total
phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher
antioxidant properties. According to the obtained results, it is possible to allege all approved
health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction,
showed potential health benefits, as functional ingredients or functional foods, related with their
phytochemical composition.
Description
Keywords
Antioxidant activity Arabinoxylans Dietary fiber EFSA nutritional and health claims Phenolic content Tocopherols Wheat fractions
Pedagogical Context
Citation
Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Callejo, Ma Jesús; Matallana-González, Ma Cruz; Fernández-Ruiz, Virginia; Morales, Patricia; Carrillo, José M. (2020). Potential health claims of durum and bread wheat flours as functional ingredients. Nutrients. ISSN 2072-6643. 12:2, p. 1-15