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The objective of this study was to determine phenolic compounds and the total  antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum  (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics,  flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics,  proanthocyanidins and phenolic acids were investigated. In addition, the  correlation coefficients between total antioxidant capacities and the  concentration of different soluble free phenolic compounds, as well as  between soluble free total phenolics and phenolic acids, flavonoids and PVPP  bound phenolics were determined. Significant differences in the content of  aceton/water extractable total phenolics, PVPP bound phenolics and phenolic  acids between and within two wheat species were found. On the average, durum  wheat samples had about 1.19-fold higher total phenolic compounds and about  1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic  acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread  wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid  was the most abundant. Proanthocyanidins in bread and durum wheat genotypes  were not detected. The antioxidant capacity measured as the DPPH radical  scavenging activity was similar in wholemeal of bread and durum wheat,  however, significant differences were observed among genotypes within  species. [Projekat Ministarstva nauke Republike Srbije, br. 31069

Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes