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Volume 12
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10.3390/plants12061350
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Article

Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential

by
Valeria Menga
1,*,
Valentina Giovanniello
1,
Michele Savino
1,
Antonio Gallo
1,
Salvatore Antonio Colecchia
1,
Vanessa De Simone
1,
Silvia Zingale
2 and
Donatella Bianca Maria Ficco
1,*
1
Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
2
Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy
*
Authors to whom correspondence should be addressed.
Plants 2023, 12(6), 1350; https://doi.org/10.3390/plants12061350
Submission received: 3 February 2023 / Revised: 3 March 2023 / Accepted: 15 March 2023 / Published: 17 March 2023
(This article belongs to the Special Issue Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II)
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Abstract

Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxidant power. This study aimed to evaluate the differences in the quality traits and phenolic compounds’ concentration (e.g., phenolic acids) of different durum wheat genotypes, namely four Italian durum wheat cultivars and a USA elite variety, in relation to their yield potential and year of release. Phenolic acids were extracted both from wholemeal flour and semolina and analysed through HPLC-DAD analysis. Ferulic acid was the most represented phenolic acid, both in the wholemeal flour (438.3 µg g−1 dry matter) and in semolina (57.6 µg g−1 dry matter) across all cultivars, followed by p-coumaric acid, sinapic acid, vanillin, vanillic acid, syringic acid, and p-hydroxybenzoic acid. Among the cultivars, Cappelli showed the highest phenolic acid content, whilst Kronos had the lowest one. Negative correlations occurred between some phenolic acids and morphological and yield-related traits, especially for Nadif and Sfinge varieties. On the contrary, durum wheat genotypes with low yield potential such as Cappelli accumulated higher concentrations of phenolic acids under the same growing conditions, thereby significantly contributing to the health-promoting purposes.
Keywords: durum wheat; wholemeal flour; semolina; yield-related traits; phenolic compounds; phenolic acids; quality; pasting properties durum wheat; wholemeal flour; semolina; yield-related traits; phenolic compounds; phenolic acids; quality; pasting properties

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MDPI and ACS Style

Menga, V.; Giovanniello, V.; Savino, M.; Gallo, A.; Colecchia, S.A.; De Simone, V.; Zingale, S.; Ficco, D.B.M. Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential. Plants 2023, 12, 1350. https://doi.org/10.3390/plants12061350

AMA Style

Menga V, Giovanniello V, Savino M, Gallo A, Colecchia SA, De Simone V, Zingale S, Ficco DBM. Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential. Plants. 2023; 12(6):1350. https://doi.org/10.3390/plants12061350

Chicago/Turabian Style

Menga, Valeria, Valentina Giovanniello, Michele Savino, Antonio Gallo, Salvatore Antonio Colecchia, Vanessa De Simone, Silvia Zingale, and Donatella Bianca Maria Ficco. 2023. "Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential" Plants 12, no. 6: 1350. https://doi.org/10.3390/plants12061350

APA Style

Menga, V., Giovanniello, V., Savino, M., Gallo, A., Colecchia, S. A., De Simone, V., Zingale, S., & Ficco, D. B. M. (2023). Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential. Plants, 12(6), 1350. https://doi.org/10.3390/plants12061350

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