ArticleFoods (Basel, Switzerland)2023
Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours andMolecules (Basel, Switzerland) · 2026Article
- In vitro gut microbial catabolism of ferulic acid is characterized by interindividual variability.NPJ science of food · 2026Article
- Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread.Molecules (Basel, Switzerland) · 2025Article
- Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping.Antioxidants (Basel, Switzerland) · 2025Article
- Production and Evaluation of Kleija-Like Biscuits Formulated with Sprouted Mung Beans.Foods (Basel, Switzerland) · 2025Article
- Impact of Nutritional Counseling on Knowledge and Lifestyle Related to Immunity Among Academic University Staff in Lima (Peru) During the COVID-19 Pandemic.Risk management and healthcare policy · 2025Article
- Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies.Nutrients · 2024Review
- Nutritional Components of Wheat Based Food: Composition, Properties, and Uses.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereals are a good source of phenolics and carotenoids with beneficial effects on human health. In this study, a 2-year evaluation was undertaken on grain, wholemeal and refined-flour of two cultivars, one old and one modern, belonging to three cereal species. Wholemeal of selected cultivars for each species was used for biscuit making. In the grain, some yield-related traits and proteins (PC) were evaluated. In the flours and biscuits, total polyphenols (TPC), flavonoids (TFC), proanthocyanidins (TPAC), carotenoids (TYPC) and antioxidant activities (DPPH and TEAC) were spectrophotometrically determined, whereas HPLC was used for the composition of soluble free and conjugated, and insoluble bound phenolic acids. Species (S), genotype (G) and 'SxG' were highly significant for yield-related and all antioxidant traits, whereas cropping year (Y) significantly affected yield-related traits, PC, TPC, TPAC, TEAC and 'SxGxY' interaction was significant for yield-related traits, TPAC, TYPC, TEAC, DPPH and all phenolic acid fractions. Apart from the TYPC that prevailed in durum wheat together with yield-related traits, barley was found to have significantly higher values for all the other parameters. Generally, the modern cultivars are richest in antioxidant compounds. The free and conjugated fractions were more representative in emmer, while the bound fraction was prevalent in barley and durum wheat. Insoluble bound phenolic acids represented 86.0% of the total, and ferulic acid was the most abundant in all species. A consistent loss of antioxidants was observed in all refined flours. The experimental biscuits were highest in phytochemicals than commercial control. Although barley biscuits were nutritionally superior, their lower consumer acceptance could limit their diffusion. New insights are required to find optimal formulations for better nutritional, sensorial and health biscuits.
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