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Changes in the Phytochemicals Composition during Bread and Pancake Preparations from Whole and Refined Wheat Flours
Author(s) -
Luthria Devanand L,
Lu Yingjian,
Fuerst E. Patrick,
Morris Craig F.
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1176.3
Subject(s) - food science , carotenoid , ferulic acid , chemistry , extraction (chemistry) , phenolic acid , wheat bread , hydrolysis , breakfast cereal , whole wheat , wheat flour , composition (language) , tocopherol , lutein , antioxidant , chromatography , organic chemistry , vitamin e , linguistics , philosophy
In this study, we investigated the changes in the level of phytochemicals during bread and pancake preparations from refined and whole‐wheat flours of two wheat varieties. Phytochemicals were extracted with ultrasonic (UAE) and microwave (MAE) assisted extractions followed by analyses with spectroscopic and chromatographic methods. Comparison of the efficacy of two methods for hydrolysis and extraction of phenolic acids showed that yield of total phenolic acids (TPA) was ~10–25% higher among all varieties using UAE as compared to MAE. Most (> 90%) of the phenolic acids in all wheat flour samples existed in insoluble bound form. Ferulic acid, lutein and α‐tocopherol were the predominant phenolic acid, carotenoid, and tocopherol, respectively, extracted from all fractions. The quantities of phenolic acids, carotenoids, and tocopherols were significantly higher in all fractions made from whole wheat flour than their corresponding refined wheat flour fractions. Ferulic acid was the most abundant phenolic acid, accounting for a mean of 85% and 90% of TPA among all RF (refined flour) and WW (whole wheat) samples, respectively. The concentration of TPA did not significantly changed during pancake and bread preparation. However, concentration of tocopherols and carotenoids was reduced. Thus the processing of wheat samples has varying effects on the concentration of phytochemicals in raw and finished products. This project was partially supported by the Agriculture and Food Research Initiative Grant no. 2009‐02347 from the USDA National Institute of Food and Agriculture. Support or Funding Information This project was partially supported by the Agriculture and Food Research Initiative Grant no. 2009‐02347 from the USDA National Institute of Food and Agriculture.