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In this paper the content, DPPH radical scavenging capacity and the chelating activity on Fe2+ of free and bound phenolics extract from wheat and porcino flours were determined. The content of phenolic compounds in the extracts of free and bound phenolics from the wheat flour was 4.49 and 196.79 μg/g, and in the porcino flour these contents were 860.02 and 30.38 μg/g, respectively. The content of total phenolics in the porcino flour was considerably higher than that in the wheat flour. For DPPH test, the IC50 the value of free and bound phenolics from the wheat flour was 2.48 and 0.23 mg/ml, respectively, and these values for phenolics from the porcino flour were 0.22 and 0.06 mg/ml, respectively. For reducing power, the IC50 value of free and bound phenolics from the wheat flour was 5.12 and 0.21 mg/ml, and from the porcino flour it was 0.87 and 0.28 mg/ml, respectively. Free and bound phenolics from the porcino flour have a better DPPH scavenging capacity, and free phenolics from the porcino flour have a better reducing power than phenolics from the wheat flour. The results show that the addition of porcino to wheat flour could improve the antioxidant potential of the wheat flour and of final food products which could be obtained from the wheat-porcino flour mixture.

DPPH radical scavenging capacity and the reducing power of free and bound phenolics from wheat and porcino (Boletus edulis) flours