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Open AccessArticle

Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study

1
Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
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Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7830490, Chile
3
Departament of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, P.O. Box 9, Piracicaba, SP CEP 13418-900, Brazil
4
Minas Gerais State University, R. Ver. Geraldo Moisés da Silva 308-434, Ituiutaba, MG CEP 38302-182, Brazil
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Department of Nutrition, School of Public Health, University of São Paulo, 715 Dr. Arnaldo Avenue, São Paulo, SP CEP 01246-904, Brazil
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Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada
*
Authors to whom correspondence should be addressed.
Academic Editor: Rita Carneiro Alves
Molecules 2021, 26(2), 463; https://doi.org/10.3390/molecules26020463
Received: 16 December 2020 / Revised: 8 January 2021 / Accepted: 14 January 2021 / Published: 17 January 2021
A clear gap with respect to the potential biological properties of wheat flavonoids exists in the available literature. This information is crucial for breeding programs aiming to produce new varieties presenting improved health benefits. Accordingly, advanced breeding lines of whole durum wheat were evaluated in this contribution. The highest recovery of phenolics was achieved using aqueous acetone (50:50, v/v), as verified by multi-response optimization, thus showing that phenolics could be largely underestimated by employing an inappropriate extraction. The concentration of derivatives of apigenin, the main phenolics present, ranged from 63.5 to 80.7%, as evaluated by LC–ESI-QTOF-MS. Phenolics from the breeding line 98 exhibited the highest ability in scavenging peroxyl radicals, reducing power as well as in terms of inhibition of pancreatic lipase activity, a key enzyme regulating the absorption of triacylglycerols. In contrast, none of the samples exhibited a significant anti-diabetic potential. Despite their high concentration compared to that of phenolic acids, results of this work do not support a significant antioxidant and pancreatic lipase inhibitory effect of durum wheat flavonoids. Therefore, breeding programs and animal and/or human trials related to the effect of durum wheat flavonoids on oxidative stress and absorption of triacylglycerols are discouraged at this point. View Full-Text
Keywords: Triticum turgidum L. var. durum; surface response methodology; LC–ESI-QTOF-MS; antiradical activity; pancreatic lipase; obesity Triticum turgidum L. var. durum; surface response methodology; LC–ESI-QTOF-MS; antiradical activity; pancreatic lipase; obesity
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MDPI and ACS Style

de Camargo, A.C.; de Souza Silva, A.P.; Soares, J.C.; de Alencar, S.M.; Handa, C.L.; Cordeiro, K.S.; Figueira, M.S.; Sampaio, G.R.; Torres, E.A.F.S.; Shahidi, F.; Schwember, A.R. Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study. Molecules 2021, 26, 463. https://doi.org/10.3390/molecules26020463

AMA Style

de Camargo AC, de Souza Silva AP, Soares JC, de Alencar SM, Handa CL, Cordeiro KS, Figueira MS, Sampaio GR, Torres EAFS, Shahidi F, Schwember AR. Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study. Molecules. 2021; 26(2):463. https://doi.org/10.3390/molecules26020463

Chicago/Turabian Style

de Camargo, Adriano C.; de Souza Silva, Anna P.; Soares, Jackeline C.; de Alencar, Severino M.; Handa, Cíntia L.; Cordeiro, Karina S.; Figueira, Marcela S.; Sampaio, Geni R.; Torres, Elizabeth A.F.S.; Shahidi, Fereidoon; Schwember, Andrés R. 2021. "Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study" Molecules 26, no. 2: 463. https://doi.org/10.3390/molecules26020463

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