Premium
Phytochemical Profile and Antiproliferative Activity of Dough and Bread Fractions Made from Refined and Whole Wheat Flours
Author(s) -
Lu Yingjian,
Fuerst E. Patrick,
Lv Junli,
Morris Craig F.,
Yu Lu,
Fletcher Arnetta,
Kiszonas Alecia M.,
Yu Liangli,
Luthria Devanand
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-10-14-0214-r
Subject(s) - carotenoid , chemistry , phytochemical , food science , wheat bread , lutein , whole wheat , tocopherol , wheat flour , ferulic acid , phenols , polyphenol , whole grains , antioxidant , biochemistry , vitamin e
Phytochemical profile (phenolic acids, carotenoids, and tocopherols) and antiproliferative properties of bread processing fractions, including the dough, crumb, and upper crust made from refined wheat and whole wheat flours were analyzed for two wheat cultivars. Ferulic acid, lutein, and α‐tocopherol were the predominant phenolic acid, carotenoid, and tocopherol, respectively, extracted from all fractions. The levels of all phytochemicals in whole wheat samples were over eightfold higher than their corresponding refined wheat samples. The concentrations of total phenolic acids (soluble and insoluble bound) were higher in the upper crust of refined (∼60–90%) and whole wheat (∼15–40%) breads than their corresponding dough fractions. However, the dough of whole wheat had higher levels of tocopherols and carotenoids compared with the crumb and upper crust, suggesting that phenolic acids were relatively stable during baking, whereas tocopherols (∼25–80%) and carotenoids (∼20–80%), were partially degraded. The antiproliferative activity of whole wheat bread extracts against HT‐29 cancer cells was weakly correlated with total phenolic acids but showed no correlations with total carotenoid and total tocopherol contents.