Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Determination of Dry Gluten
2.3. Determination of Gluten Index
2.4. Determination of Total Protein Content
2.5. Determination of Ash
2.6. Phenolic Extraction
2.7. Soluble Phenolic Fraction
2.8. Insoluble Bound Phenolic Fraction
2.9. Total Polyphenols
2.10. Phenolic Acid Quantification by HPLC
2.11. Determination of Anthocyanins Content
2.12. Determination of Proanthocyanidin Content
2.13. Radical DPPH Scavenging Capacity
2.14. Radical ABTS Scavenging Capacity
2.15. Statistical Analysis
3. Results and Discussion
3.1. Analysis of Dry Gluten, Gluten Index, Protein Content, and Ash
3.2. Polyphenol Content
3.3. Determination of Phenolic Acids
3.4. Anthocyanins and Proanthocyanidins Content
3.5. Antioxidant Activity
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameters (%) | ‘Purple’ | ‘Red’ |
---|---|---|
Protein | 15.20 ± 0.10 b | 16.80 ± 0.20 a |
Dry gluten | 12.80 ± 0.88 | 12.50 ± 0.06 |
Ash | 1.25 ± 0.02 b | 1.35 ± 0.01 a |
Gluten index | 37.00 ± 0.20 a | 31.00 ± 0.60 b |
Polyphenols (µg/g DM Gallic Acid Equivalent) | Bran | Semolina | Grain | |||
---|---|---|---|---|---|---|
‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
Soluble phenolic fraction | 112 ± 21 a | 64 ± 4 b | 31 ± 4 b | 49 ± 3 a | 103 ± 15 a | 65 ± 5 b |
Insoluble bound phenolic fraction | 2391 ± 471 a | 1430 ± 284 b | 751 ± 105 | 849 ± 112 | 2380 ± 455 | 1840 ± 329 |
Soluble Hpenolic Fraction (mg/kg DM) | ‘Purple’ | ‘Red’ |
---|---|---|
Ferulic acid | 17.9 ± 1.10 | 18.3 ± 1.05 |
p-Hydroxybenzoic acid | 3.1 ± 0.28 | 3.3 ± 0.27 |
Vanillic acid | 7.2 ± 0.33 | 7.4 ± 0.38 |
p-Coumaric acid | 2.2 ± 0.32 | 2.5 ± 0.30 |
Insoluble Bound Phenolic Fraction (mg/kg DM) | ||
Ferulic acid | 625 ± 39.3 | 639 ± 41.4 |
p-Hydroxybenzoic acid | 2.1 ± 0.29 | 2.3 ± 0.28 |
Vanillic acid | 3.1 ± 0.35 | 3.4 ± 0.29 |
p-Coumaric acid | 18.5 ± 2.35 | 19.2 ± 2.26 |
Phenolic Components (µg/g DM Catechin Equivalent) | Bran | Semolina | Grain | |||
---|---|---|---|---|---|---|
‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
Anthocyanins | 72.9 ± 1.1 a | 36.3 ± 0.4 b | 12.5 ± 0.8 b | 16.8 ± 0.1 a | 116.6 ± 1.9 a | 39.2 ± 0.8 b |
Proanthocyanidins | 1530 ± 133 a | 1031 ± 33 b | 244 ± 22 b | 466 ± 111 a | 3437 ± 377 a | 1807 ± 166 b |
Anthocyanins (µg/kg DM) | Bran | Semolina | Grain | |||
---|---|---|---|---|---|---|
‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
Delphinidin 3-glucoside | - | - | - | - | - | 1.20 ± 0.10 |
Delphinidin 3-rutinoside | - | - | - | - | - | 2.66 ± 0.14 |
Cyanidin 3-glucoside | 5.09 ± 0.11 a | 1.15 ± 0.05 b | 2.05 ± 0.15 | - | 7.32 ± 0.48 a | 2.39 ± 0.03 b |
Petunidin 3-glucoside | 1.53 ± 0.11 a | 0.57 ± 0.07 b | - | - | 1.55 ± 0.05 a | 1.29 ± 0.01 b |
Peonidin 3-glucoside | 2.05 ± 0.05 a | 0.86 ± 0.06 b | 0.89 ± 0.05 | - | 3.35 ± 0.15 a | 1.68 ± 0.04 b |
Malvidin 3-glucoside | - | - | - | - | - | - |
Anthocyanidins (µg/kg DM) | Bran | Semolina | Grain | |||
---|---|---|---|---|---|---|
‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
Delphinidin | 1.75 ± 0.05 a | 0.91 ± 0.01 b | 1.15 ± 0.05 | - | 3.15 ± 0.45 a | 0.87 ± 0.03 b |
Cyanidin | 1.87 ± 0.03 | 1.60 ± 0.20 | 1.27 ± 0.07 a | 0.56 ± 0.14 b | 5.45 ± 0.35 a | 1.47 ± 0.03 b |
Petunidin | - | - | - | - | 1.68 ± 0.08 a | 0.45 ± 0.05 b |
Peonidin | - | - | - | - | 1.35 ± 0.05 | - |
Malvidin | - | - | - | - | 1.15 ± 0.75 | - |
Total anthocyanins (Anthocyanins + Proanthocyanidins) | 12.29 ± 0.15 a | 5.09 ± 0.37 b | 5.36 ± 0.32 a | 0.56 ± 0.14 b | 25.00 ± 0.40 a | 12.01 ± 0.09 b |
Assay | Bran | Semolina | Grain | |||
---|---|---|---|---|---|---|
‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
DPPH | 9.95 ± 0.30 a | 8.47 ± 0.44 b | 8.14 ± 0.04 | 8.03 ± 0.01 | 11.07 ± 0.59 a | 9.85 ± 0.01 b |
ABTS | 1.75 ± 0.30 b | 2.70 ± 0.12 a | 1.67 ± 0.24 | 1.68 ± 0.10 | 5.29 ± 0.25 a | 4.33 ± 0.40 b |
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Ladhari, A.; Corrado, G.; Rouphael, Y.; Carella, F.; Nappo, G.R.; Di Marino, C.; De Marco, A.; Palatucci, D. Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods 2022, 11, 1545. https://doi.org/10.3390/foods11111545
Ladhari A, Corrado G, Rouphael Y, Carella F, Nappo GR, Di Marino C, De Marco A, Palatucci D. Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods. 2022; 11(11):1545. https://doi.org/10.3390/foods11111545
Chicago/Turabian StyleLadhari, Afef, Giandomenico Corrado, Youssef Rouphael, Francesca Carella, Giuseppina Rita Nappo, Cinzia Di Marino, Anna De Marco, and Domenico Palatucci. 2022. "Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces" Foods 11, no. 11: 1545. https://doi.org/10.3390/foods11111545