15E-23 |
Effects of growing conditions on wheat antioxidant properties |
L. Yu1, M. GABEL1, M. Harris1, S. Lakkakula1, J. Perret1, S. Haley2, and T. Parker1. (1) Department of Food Science and Human Nutrition, Colorado State University, 230 Gifford Building, Fort Collins, CO 80523-1571, (2) Department of Soil and Crop Science, Colorado State University It has been widely accepted that antioxidants may suppress free radical chain reactions and consequently improve food quality and stability, as well as benefit general human health and reduce the risk of certain diseases. Recently, natural antioxidants are in high demand due to the concerns of the long-term safety and negative consumer perception of synthetic antioxidants. Our previous studies have demonstrated that wheat grains contain significant levels of antioxidants and may serve as an excellent dietary source for antioxidants. This research was conducted to evaluate the effects of growing condition on antioxidant properties and total phenolic contents in wheat fractions. These data will contribute to the improved utilization of wheat and may lead to the production of value-added wheat varieties rich in antioxidants. Bran and flour fractions of each wheat variety from five growing locations were extracted and analyzed for free radical scavenging capacities against stable 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and radical cation ABTS, chelating capacity, and total phenolic contents. Significant effects of growing condition on antioxidant properties and total phenolic contents were observed in the present study. The radical cation scavenging capacities ranged from 287-329, 242-353 and 258-357 mmole per gram of bran for Akron, Trego and Platte wheat, respectively. Total phenolic contents were 2.3-2.9, 2.3-3.1 and 2.6-3.4 mg per gram of Arkon, Trego and Platte wheat bran, respectively. Bran exhibited stronger antioxidant activities and contained greater levels of total phenolic components.
Session 15E, Nutraceuticals & Functional Foods I
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